Skip to main content


Open Main MenuClose Main Menu

Use this recipe to create a tasty side dish or even a great starter to a multi-course meal.



  • 5 stalks asparagus, washed, woody stalks removed, edible portion cut into one-inch pieces
  • 1-1/2 teaspoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1-1/2 teaspoons honey
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon olive oil
  • 1 tablespoon crumbled feta cheese
  • 2 cups red leaf lettuce, washed and dried
  • 1 large hard-cooked egg, peeled and quartered
  • 1/8 teaspoon Kosher salt
  • 1/8 teaspoon pepper



  1. Heat 1/2-inch water to boiling in a small saucepan. Add asparagus, cook one minute, remove from heat and transfer asparagus to ice water for one minute. Remove asparagus from ice water, drain well, pat dry.
  2. In a small jar with a tight fitting lid combine balsamic vinegar, lemon juice, honey, parsley and olive oil. Shake well to combine.
  3. Arrange lettuce on a plate. Scatter with cooled, dried asparagus. Sprinkle dressing over salad, top with feta cheese. Add egg quarters and sprinkle with salt and pepper.


Serves 1


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 1  
Amount per Serving  
Calories: 213 Calories from Fat trace
  % Daily Value *
Total Fat 18%
Saturated Fat 18%
Cholesterol 73%
Sodium 18%
Total Carbohydrate 6%
Dietary Fiber 14%
Vitamin A 35%
Vitamin C 69%
Calcium 17%
Iron 20%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Back To Top