This asparagus, cucumber, and tomato salad combines lightly sauteed asparagus with cherry tomatoes, feta, and cucumber in a very simple honey, lemon, garlic, and mustard dressing.

Ingredients

• 2 teaspoons plus 2 tablespoons olive oil, divided
• 6 ounces fresh asparagus, ends trimmed, cut into 1-inch pieces
• 1 pinch salt, plus more to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, seeded and chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup minced fresh parsley, plus more for garnish (optional)
• 1/2 lemon, zested and juiced
• 2 teaspoons honey
• 1/2 teaspoon dijon mustard
• 1 clove garlic, minced
• freshly ground black pepper to taste

Directions

1. Heat 2 teaspoons olive oil in a large, nonstick skillet over medium heat until hot. Add asparagus pieces and a pinch of salt. Cook, stirring frequently, until asparagus is bright green and tender-crisp, 2 to 3 minutes.
2. Remove from heat and add to a bowl. Add cherry tomatoes, cucumber, feta cheese, and parsley; toss gently to combine.
3. Add remaining 2 tablespoons olive oil, lemon juice, honey, Dijon mustard, and garlic to a small container with a lid; season with salt and pepper. Shake briskly until blended. Pour dressing over salad ingredients and toss to combine.
4. Place salad in a serving dish; garnish with lemon zest and additional parsley sprigs, if desired.