7Add 1/4 tsp salt and pepper to taste then cook for about 5-7 minutes, until slightly browned but still crisp.
8Add 1/4 tsp salt and pepper to taste then cook for about 5-7 minutes, until slightly browned but still crisp.
9Add 1/4 tsp salt and pepper to taste then cook for about 5-7 minutes, until slightly browned but still crisp.
10Remove and place in a bowl then return the pan to the stove and reduce heat to medium.
11Remove and place in a bowl then return the pan to the stove and reduce heat to medium.
12Remove and place in a bowl then return the pan to the stove and reduce heat to medium.
13Add 2 tbsp of olive oil and the shallots with the remaining salt and cook for about 9-12 minutes until they are browned on the edges, tossing as they sear.
14Add 2 tbsp of olive oil and the shallots with the remaining salt and cook for about 9-12 minutes until they are browned on the edges, tossing as they sear.
15Add 2 tbsp of olive oil and the shallots with the remaining salt and cook for about 9-12 minutes until they are browned on the edges, tossing as they sear.
16Remove them and place on a paper towel to remove excess oil.
17Remove them and place on a paper towel to remove excess oil.
18Remove them and place on a paper towel to remove excess oil.
19Return the pan to the stove and increase to medium-high.
20Return the pan to the stove and increase to medium-high.
21Return the pan to the stove and increase to medium-high.
22Make the dressing. Add the lemons to the pan and sear for about 2 minutes per side.
23Make the dressing. Add the lemons to the pan and sear for about 2 minutes per side.
24Make the dressing. Add the lemons to the pan and sear for about 2 minutes per side.
25Remove them and place them to a cutting board and finely chop.
26Remove them and place them to a cutting board and finely chop.
27Remove them and place them to a cutting board and finely chop.
28Add the lemons to a jar, then add the olive oil, vinegar, water, honey, garlic, mustard, salt, oregano and pepper.
29Add the lemons to a jar, then add the olive oil, vinegar, water, honey, garlic, mustard, salt, oregano and pepper.
30Add the lemons to a jar, then add the olive oil, vinegar, water, honey, garlic, mustard, salt, oregano and pepper.
31Mix to combine.
32Mix to combine.
33Mix to combine.
34Add the asparagus, shallots, arugula, feta, almonds and golden raisins to a bowl.
35Add the asparagus, shallots, arugula, feta, almonds and golden raisins to a bowl.
36Add the asparagus, shallots, arugula, feta, almonds and golden raisins to a bowl.
37Add the dressing and toss.
38Add the dressing and toss.
39Add the dressing and toss.
Ingredients
2 lbs asparagus, trimmed and cut into thirds
2 lbs asparagus, trimmed and cut into thirds
2 lbs asparagus, trimmed and cut into thirds
3 large shallots, sliced
3 large shallots, sliced
3 large shallots, sliced
3 tbsp olive oil, divided
3 tbsp olive oil, divided
3 tbsp olive oil, divided
0.5 tsp salt, divided
0.5 tsp salt, divided
0.5 tsp salt, divided
pepper
pepper
pepper
4 very thinly sliced lemon slices
4 very thinly sliced lemon slices
4 very thinly sliced lemon slices
6 tbsp olive oil
6 tbsp olive oil
6 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp white wine vinegar
2 tbsp white wine vinegar
2 tbsp water
2 tbsp water
2 tbsp water
2 tbsp honey
2 tbsp honey
2 tbsp honey
1 clove minced garlic
1 clove minced garlic
1 clove minced garlic
1 tsp yellow mustard
1 tsp yellow mustard
1 tsp yellow mustard
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
1 tsp dried oregano
1 tsp dried oregano
1 tsp dried oregano
pepper
pepper
pepper
0.5 cup crumbled feta
0.5 cup crumbled feta
0.5 cup crumbled feta
0.5 cup slivered almonds
0.5 cup slivered almonds
0.5 cup slivered almonds
1.5 cups chopped arugula
1.5 cups chopped arugula
1.5 cups chopped arugula
2 tbsp chopped golden raisins
2 tbsp chopped golden raisins
2 tbsp chopped golden raisins
Equipment
large skilletpaper towelcutting boardjarbowl
Tips
Sauté asparagus to keep it crisp and bright.
Pan fry shallots until crisp.
Char lemons to bring out their flavor for the dressing.