Asparagus Salad

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5 from 2 reviews


  • 1/2 pound roasted asparagus, cooled
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground sumac
  • 2 tablespoons crumbled queso fresco
  • Salt to taste (may not be necessary)


  1. Slice the asparagus on the diagonal into 1-inch pieces. Set some of the tops aside for garnish.
  2. Toss the remaining pieces with the lemon and sumac. Add salt if it needs it.
  3. Gently fold in the cheese.
  4. Top with the reserved garnish.
  5. Chill.


This could easily be doubled or tripled to serve more

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