Grilled Asparagus Salad with Lemon & Feta

Tested & Perfected Recipes

Perfect for lunch or a light bite, this grilled asparagus salad should be served with a hunk of warm bread to sop up the lemon-scented olive oil and feta.

Grilled Asparagus Salad with Lemon and Feta

This grilled asparagus salad is the kind of wholly satisfying dish that makes you wonder if you might possibly be a very happy vegetarian. It’s delicious for lunch or a light bite; all you need to complete the meal is a hunk of warm crusty bread to sop up all the lemon-scented olive oil and feta. You can also serve it as a side dish to grilled fish, chicken or steak.

What you’ll need for grilled asparagus salad

ingredients for grilled asparagus salad

How to make grilled asparagus salad

Preheat the grill to high. While the grill preheats, place the asparagus spears on a foil-lined baking sheet for easy clean-up. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil, the salt, and the pepper.

asparagus tossed with oil and seasoning on baking sheetPlace the asparagus spears on the grill, making sure they are perpendicular to grates so they don’t fall through. Set the baking sheet near the grill (you’ll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still quite crisp. Do not overcook!

asparagus on the grill

Remove the asparagus from the grill and place back on the foil-lined baking dish.

grilled asparagus on baking sheet

Let the asparagus cool, then transfer the spears to a cutting board and cut on the bias into bite-sized pieces.

cutting grilled asparagus

Place the cut asparagus in a mixing bowl. Add the remaining tablespoon olive oil, lemon zest, and lemon juice.

grilled asparagus in mixing bowl with lemon

Toss well, then add the feta.

asparagus and feta in mixing bowl

Toss gently and then taste and adjust seasoning with more salt, pepper and lemon juice, if necessary.

finished grilled asparagus salad in mixing bowl

That’s all there is to it! Transfer the grilled asparagus salad to a platter and serve cold or room temperature.

Grilled Asparagus Salad with Lemon and Feta

You may also like

 

Grilled Asparagus Salad with Lemon & Feta

Perfect for lunch or a light bite, this grilled asparagus salad should be served with a hunk of warm bread to sop up the lemon-scented olive oil and feta.

Servings: 4 to 6
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Total Time: 15 Minutes

Ingredients

  • 2 pounds very thick asparagus, about 24 spears, ends trimmed
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice, from one lemon
  • 3 oz feta cheese, crumbled (about 3/4 cup)

Instructions

  1. Preheat the grill to high.
  2. Place the asparagus spears on a foil-lined baking sheet for easy clean-up. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil, the salt and the pepper.
  3. Place the asparagus spears on the grill, making sure they are perpendicular to grates so they don't fall through. Set the baking sheet near the grill (you'll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still crisp -- do not overcook. Remove the asparagus from the grill and place back on the foil-lined baking dish. Let the asparagus cool.
  4. Transfer the spears to cutting board and cut on the bias into bite-sized pieces. Place the cut asparagus in a mixing bowl. Add the remaining tablespoon olive oil, lemon zest and lemon juice; toss well. Add the feta and toss gently. Taste and adjust seasoning with more salt, pepper and lemon juice (I usually add up to 1/4 teaspoon more salt). Transfer to a serving platter. Serve room temperature or cold.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Reviews & Comments

  • Enjoyed this salad, baked rather than grilled the asparagus and that worked,well.

    • — Bev on May 31, 2020
    • Reply
  • Loved this salad – added halved cherry tomatoes and more pepper (because I love that) and a bit of shaved red onion… so very summery and delicious!

    • — Diana Sikes on May 29, 2020
    • Reply
  • My husband and I both love this salad! Made it last night with brined/grilled chicken…perfect! You are my hero! I’m getting ready to make your fresh strawberry cake again. I made it last year and loved it! I have made so many of your recipes and they all become repeat performers!

    • — Laura Cox on May 23, 2020
    • Reply
  • Sounds wonderful. How long in advance can this be made?

    • — Stephanie on May 19, 2020
    • Reply
    • I’d say a day or two. (I would probably make all the of the components ahead and store them separately; then toss everything quickly together right before serving.) Hope that helps!

      • — Jenn on May 20, 2020
      • Reply
    • Delicious, and so easy to make! Thanks!! Love all your recipes!!

      • — Claudia on July 29, 2020
      • Reply
  • I made this tonight for dinner. Oh my goodness…..this is the bomb! Made it exactly as written. So easy and SO good. Thank you for this awesome recipe. Love your recipes and love your website. So easy to navigate. You explain everything in detail so that even a novice cook can follow. Everything I have made so far is amazing. So thankful to find you. I have the cookbook, but so many recipes on the website are wonderful too. Ya’ll, if you don’t have her cookbook, you need to order one. It’s the one I go to 90% of the time.

    • — cindy on May 14, 2020
    • Reply
    • 💗

      • — Jenn on May 14, 2020
      • Reply
  • Delicious! Served with a stuffed lamb roast! So simple! Was a hit with everyone on Easter!

    • — Yazzy on April 22, 2019
    • Reply
  • Made this last night for family Passover dinner. I put this together earlier in the day, freeing up stove/oven/my last minute time. I served it room temperature. I never made it before but your recipes have never failed me so onward I went with full trust it would be good, it was better than good, I’ll be adding the recipe to our weekly veg offering. I loved that I was able to use the recipe for all attending, including my Allium allergic daughter-in-law. Thanks so much….

    • — Eve on April 21, 2019
    • Reply
  • Jenn, this is a perfect spring dish! I made this for Passover sedar a few days ago (along with your garlic/parmesan broccoli). It was a huge hit in a very varied crowd! Passover food can be kind of heavy, so this was a lovely compliment to the meal with lemony zing and tangy feta. We had leftovers and it was almost as good the next day. My tip is to make sure you only cook the asparagus just til it’s barely tender. It was raining here in Boston so I broiled instead of grilling which worked just as well.

    • — Elizabeth on April 21, 2019
    • Reply
  • Perfect, easy dish and delicious. Glad I had all ingredients on hands to try it out. Everyone in my family liked it too.

    • — Nancy A on April 18, 2019
    • Reply
  • Just made this to serve alongside pork chops. My husband and I loved asparagus served this way. He’s Greek so any use of lemon and feta is generally a hit with him. I roasted the asparagus since I was baking the chops anyway and combined it with brown rice. Another great recipe.

    • — Jean Manos on April 12, 2019
    • Reply
  • So easy, we both love asparagus and I make them weekly. This is a great recipe that so fast. I love the addition of the cheese to make it a salad. Warm or coldd, it’s great. Thanks

    • — Barbara on April 11, 2019
    • Reply
  • This dish is easy and delicious. I served it for a girls lunch with Jenny’s roasted salmon. I made both dishes the day before and everything was great!

    • — Ellen C on April 11, 2019
    • Reply
  • If you’re looking for a summer side dish and an alternative to preparing asparagus, this is it. It was refreshing both hot and cold and was even better the next day.

    Putting a grate down on the grill so that you don’t lose any asparagus through will be helpful the next time I make this; my fiance was cursing my name as he lost a few while grilling!

    • — Lauren DeSieno on April 11, 2019
    • Reply
  • Perfect salad just as written ! My husband is not a big lemon lover however the amount in the recipe was just enough to add flavor without being overwhelming. Length of time for asparagus on grill depends on how thick the spears are. Make as is perfect at room temp or next day cold is even better

    • — Teresa Paulson on April 11, 2019
    • Reply
  • This was so delicious. I am a big asparagus AND feta fan. Thanks for the great idea.

    • — Mariken Rattigan on April 11, 2019
    • Reply
  • Hi Jenn. By chance could you please amend the olive oil amount in either your list of ingredients or in the directions. I am not sure if it’s supposed to be 3T. divided or if the asparagus only gets tossed with 1T. (and the other 1T. is tossed at the end), not 2T. Thank you! Maybe the list of ingredients should say 3T.? Anyhow, thank you and I can’t wait to make this!

    • — Mary M. on April 8, 2019
    • Reply
    • Thanks for catching that, Mary – it should be 3. I’ve fixed it. 🙂

      • — Jenn on April 8, 2019
      • Reply
      • This recipe was absolutely delicious!! My BBQ is still in hibernation mode from the winter so I baked my asparagus instead and because I baked it I also cut the asparagus first so it would cook faster (cooking with 6 kids running around the house you’re bound to be running behind schedule!). It was absolutely delicious and can’t wait for summer to try it with the asparagus grilled.
        Side note, we ended up making a second bunch of asparagus after finishing the first and had it left over and cold and it was just as delicious!!

        • — Devin Miley on April 11, 2019
        • Reply
  • This salad is so much more than the sum of its parts. I loved the smokiness of the grilled asparagus combined with the acidity of the lemon and saltiness of the feta. My new favorite way to eat asparagus!

    • — Julie on April 6, 2019
    • Reply
  • My favourite spring/summer salad! Quick and easy to put together on a weeknight. And my 8 year old, who would normally not touch asparagus, devoured this and asked for more!

    • — Alisa on April 4, 2019
    • Reply
    • This combination was sheer perfection! I loved it. It just became my favorite way to serve asparagus!

      • — Darlene on May 25, 2019
      • Reply
  • Great combination. Delicious! Thanks for sharing the recipe.

    • Unfortunately my husband recently found out he is allergic to asparagus, dairy and black pepper! 😳 He was away today on business so I decided to make this for myself for lunch. Served at room temp. Delicious! Only deviation was I used cast iron grill pan on the stove since I didn’t want to crank up the grill for just one serving.

      • — Kathleen on April 13, 2019
      • Reply
  • This recipe is perfection! Love the smokiness from the grilled asparagus, salty feta, and bright lemon… My only regret is that I didn’t double it!

    • Great recipe, have passed it along to family and friends. Flavors are so good together, and the texture of the asparagus was perfect. We often grill asparagus, and I appreciated not having to flip the spears, and yet it was cooked perfectly in 3-4 minutes! New tricks! Thanks.

      • — Betty on May 14, 2020
      • Reply
  • Once again, your recipe was delicious. Perfect! Just the right amount of lemon. Thankyou Jenn. ?

  • I’ve made this salad several times and we love it. I didn’t change anything in the recipe since we love all the flavors. It pairs perfectly with a grilled filet and is nice to take to a potluck dinner.

  • Loved this! I was able to roast at 450 degrees for 6 minutes and it was perfect. Will make repeatedly. Even my picky 8 year old tried it, which is nothing short of a miracle.

  • Love the recipe! One change to recommend: peel the thick parts of the asparagus to remove the fibrous/woody outer layer before grilling. Better final result.

  • This salad was excellent. I often grill asparagus, but haven’t made it into a salad before. The feta and lemon flavors were harmonious. Served with Jen’s wonderful and easy cauliflower puree and a grilled flank steak.

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.