Grilled Asparagus Salad with Feta Hazelnut Crumble


  • 1/4 small red onion, thinly sliced

  • 2 tbsp fresh lemon juice

  • 16 spears fresh asparagus (about 1 bunch), trimmed

  • 3 tbsp olive oil, divided

  • Sea salt and ground black pepper, to taste

  • 2 cups baby arugula

  • 2 cups cherry tomatoes, halved

TOPPING: (optional)

  • 1/2 cup crumbled feta cheese

  • 1/4 cup toasted unsalted hazelnuts


  1. In a small bowl, soak onion in lemon juice for 10 to 15 minutes. Drain, reserving lemon juice.

  2. Meanwhile, preheat a grill or grill pan to medium-high. In a large bowl, toss asparagus with 1 tbsp oil and season with salt and pepper. Add to grill and cook for 2 to 3 minutes per side. Remove from heat and cool to room temperature.

  3. Prepare topping (if using): In a small food processor, pulse cheese and hazelnuts into rough crumbs.

  4. Prepare dressing: In a small bowl, whisk remaining 2 tbsp oil and reserved lemon juice. Season with salt and pepper.

  5. Divide arugula among plates and top with tomatoes, asparagus, onions and dressing, dividing evenly. Garnish with topping.