Correction: In the September issue of YAM magazine, we mistakenly advertised our Le Creuset stainless steel roasting pans as induction cooktop compatible. This is incorrect.
We apologize for the error.

Roasted Asparagus, Arugula and Feta Salad

This is a delightful spring salad combining the fresh, slightly peppery taste of arugula with a citrus mint dressing tempering arugula’s strong taste. The roasted asparagus adds another dimension of flavour. The feta cheese and pine nuts add texture and depth. We think you’ll love it.


1 bunch asparagus
3 Tbsp. olive oil
Salt and pepper
⅓ cup pine nuts
3 Tbsp. orange juice
1 ½ Tbsp lemon juice
1 ½ Tbsp. chopped fresh mint
1 tsp. honey
5 cups arugula
⅓ cup crumbled feta cheese


  • Preheat oven to 450
  • Clean and dry asparagus; slice off 2” off the stem.
  • Place asparagus on a baking sheet; drizzle with oil; sprinkle with salt and pepper; roast for 12 minutes or until tender.
  • Place pine nuts in small frying pan, over medium heat for 3 minutes or until golden. Stir constantly so you don’t burn them. Remove from heat and set aside.
  • Whisk together orange juice, 1 tbsp. lemon juice, mint, honey and a pinch of salt. Whisk quickly while drizzling in remaining olive oil. Stop whisking when the oil emulsifies. Set aside.
  • Cut asparagus stalks into 4 or 5 pieces.
  • Combine arugula, roasted asparagus, pine nuts and feta cheese into a large salad bowl. Toss very gently until the arugula is moistened.