Asparagus and Kohlrabi Salad

Recipe loosely adapted from Food & Wine Magazine


1 bunch asparagus – tough stems snapped off and the remainder cut into 1-inch slices

1/2-cup mayonnaise

1 teaspoon finely grated lemon zest + 1 tablespoon lemon juice

2 teaspoons chopped thyme leaves

1 small garlic clove, finely chopped (or use the green garlic from your box!)

Fine sea salt


4 oz feta

1/2 head kohlrabi, tough outer skin peeled away, and the rest cut into fine matchsticks

Lettuce from your box, washed


In a medium sauce pan, bring some salted water to a boil. Have ready a bowl of ice water. Blanch your asparagus quickly (30 seconds to 1 min, depending on the thickness of the spears). Don’t overcook! You want them a bright and vibrant green. Scoop the asparagus out of the boiling water and plunge it into the ice water to stop the cooking, then spread out on a kitchen towel and pat dry. Set aside.

Combine the mayonnaise, lemon zest, lemon juice, thyme, garlic, salt and pepper in a small bowl and whisk to combine. Gently toss the lettuce, asparagus, kohlrabi, and feta with the dressing and serve immediately. Dressing will keep for two days in the fridge if you want to make that in advance.

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