Asparagus Salad with Lemon & Feta

Ingredients

• 1.5 lb asparagus spears fresh trimmed
• 1 Tbsp grey poupon dijon mustard 
• 0.5 cup athenos feta cheese crumbled traditional
• 1 tsp lemon zest divided
• 3 Tbsp olive oil 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Bring about 1/2 inch water to boil in large skillet.
2. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels.
3. Meanwhile, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.
4. Place asparagus on plate; top with mustard sauce, cheese and lemon zest.