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Beaverton Farmers Market Recipe: Asparagus & Arugula Salad With Feta & Mint

| May 1, 2015 | 0 Comments

By Lindsay Strannigan10 BFM Asparagus Arugula Feta Salad by Lindsay Strannigan

This bright and fresh salad salad is a celebration of spring greens! The roasted asparagus pairs beautifully with peppery arugula, lemon, and fresh mint. Asparagus started showing up at the market in mid-April but should be in abundance throughout the month of May. Be sure to pick up a few bunches of fresh asparagus before this spring veggie is gone for the season!


  • 1 bunch of asparagus (approx. 1 lb.)
  • 1.5 cups arugula
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon good quality olive oil, plus more for roasting
  • Salt & pepper, to taste
  • Fresh lemon juice
  • 1 teaspoon red wine vinegar


Preheat the oven to 400 degrees. Trim asparagus. Toss asparagus with a bit of olive oil, salt, and pepper. Roast asparagus in the oven for 8-12 minutes, or until asparagus is tender. Remove and set aside to cool.

Once cooled, toss the asparagus with the arugula. Drizzle olive oil over the mixture, and toss with vinegar and lemon juice. Gently toss in the feta cheese and mint. Season with salt & pepper.

Enjoy and see ya at the Market!

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Category: Beaverton, Community

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