I always get super excited when asparagus come into season. After months of cooking and eating root vegetables, brussels sprouts, cauliflower, and squash, I am thrilled to see the first fresh green asparagus spears at the market. Not only does this treasured vegetable mean that I can change things up in the kitchen, it also means winter is almost over and spring is on it’s way. Longer days, warmer weather and lots of good produce coming my way! Asparagus are full of health benefits: they are a very good sources of fiber, folate, vitamins A, C, E and K, and chromium. They can be boiled, steamed, roasted or grilled. This asparagus quinoa salad is one of my favorite spring dishes. Nutty quinoa with fresh asparagus, sweet dates, crunchy almonds, and zesty lemon is scrumptious. It is best eaten at room temperature and lasts about 2-3 days in the fridge. Enjoy! 
- 1 cup quinoa
- 1 bunch asparagus, trimmed, steamed, chilled and chopped into 1½ inch pieces
- 2 tablespoons chopped parsley
- 5 dates, pitted and chopped
- ½ cup crumbled feta
- ½ cup slivered almonds, lightly toasted
- Zest of 1 lemon
- Dressing:
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 Tablespoon honey
- 1 tsp Dijon
- 3 scallions, white and light green parts, chopped
- ¼ tsp salt
- Cook quinoa according to package directions and let cool completely.
- Meanwhile, lightly steam or boil asparagus until crisp, about 2-3 minutes. Let cool completely (I use ice bath) and cut into 1½ inch pieces. Set aside.
- Toast the almonds in a cast iron skillet over medium heat. Watching carefully and stirring often, cook until the nuts are lightly browned and fragrant, about 3 minutes. Remove and let cool.
- Stir asparagus, dates, almonds, parsley, and lemon zest into quinoa.
- Whisk lemon juice, olive oil, honey, green onions, Dijon mustard, and salt and pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine. Sprinkle with feta and serve room temperature.
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