This fresh asparagus salad is bright, crunchy, and ready in under 25 minutes! With tender crisp asparagus and a zesty lemon dressing, it’s a no fuss side perfect any day of the week.
Holly’s Recipe Highlights
- Flavor: With a balance of sweet, peppery, and lemony flavors, this asparagus salad is a fresh tasting delight.
- Make Ahead: Quickly steam asparagus on the stovetop until crisp-tender, chill it in ice water, then make the dressing. Store separately, then toss together just before serving.
- Tools: This beginner friendly recipe only requires a large skillet, mixing bowl, whisk, and salad spinner or clean towel.
- Serving Suggestions: I love serving this beside grilled chicken or steak, salmon, or as part of a brunch spread.
Ingredients
- Asparagus: Look for firm, vibrant green spears and snap off the woody ends. Thick stalks will need to cook longer than thin ones.
- Greens: Arugula has a peppery bite that goes great with the tangy dressing and other ingredients, but any lettuce blend works.
- Add Ins:
- Thawed peas are sweet, tender, and ready to use. Snap peas would be a cruchy alternative.
- Thinly sliced radishes are crisp and crunchy with mild peppery flavor.
- Toasted almonds bring a nutty finish. Pecans, walnuts, or pumpkin seeds are also delicious.
- Parsley adds fresh flavor, or use mint, dill, or cilantro for a different profile.
- A squeeze of lemon brightens the salad and makes the asparagus pop.
- Dressing:
- White wine vinegar keeps the dressing light yet sharp. You can use champagne or red wine vinegar, but the flavor changes slightly.
- Dijon mustard adds tang and helps the dressing emulsify.
- A touch of honey balances the acidity without making it sweet.
- Use a good-quality olive oil for the best flavor.
- Variations: Add feta, goat cheese, or even avocado just before serving, for a creamier finish.
How To Make Asparagus Salad
- Cook the asparagus until tender-crisp (full recipe below).
- Let cool, then toss with the dressing and remaining ingredients.
- Serve over greens with almonds and lemon.
Holly’s Salad Success Tips
- For a Perfectly Dressed Salad: Make sure everything is dried well, especially the asparagus after the ice bath, so the vinaigrette coats well. Dress the asparagus mixture first, then add it over the greens so lettuce stays perky.
- For Crisp Radishes: Slice radishes as thin as possible so they stay crisp without overpowering the salad. A mandoline can help slice radishes very thin.
- For Crunchy Nuts: Toast the almonds ahead of time and keep them separate until serving.
Keep It Fresh Long
Refrigerate leftovers, separated if possible, in an airtight container for up to 4 days. Do not freeze. Tuck leftover asparagus mixture into a wrap with grilled chicken for an easy lunch.
Amazing Asparagus Recipes
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Asparagus Salad
This asparagus salad is crisp, colorful, and full of fresh spring flavor. Tender asparagus, sweet peas, radishes, and almonds are tossed in a tangy Dijon dressing for an easy side dish.
Equipment
Ingredients
- 1 pound asparagus
- 4 cups mixed greens or arugula
- 1 cup frozen peas thawed
- 1 cup thinly sliced radish
- ¼ cup chopped fresh parsley
- ¼ cup chopped almonds lightly toasted*
- fresh lemon wedges for serving
Dressing
- 2 tablespoons white wine vinegar
- 1½ teaspoons Dijon mustard
- ½ teaspoon honey or a low carb sweetener of your choice
- ½ teaspoon garlic powder
- ⅓ cup olive oil
Instructions
- Snap off the bottom of each asparagus spear and cut each spear into thirds.
- Prepare a bowl of ice water.
- In a skillet, place the spears and add ⅓ cup of water. Cover and bring to a simmer. Cook for 3 to 6 minutes or until tender-crisp based on the thickness of the spears. Drain well and transfer the spears to prepared ice bath. Once cooled drain well and gently pat dry.
- In a medium bowl, add the vinegar, mustard, honey, and garlic powder. While whisking, drizzle in the olive oil until well mixed. Add the asparagus, peas, radish and parsley. Toss well to coat.
- Place the greens in a salad bowl and gently top with with the asparagus mixture.
- Garnish with toasted almonds and serve with lemon wedges if desired.
Notes
- *To toast almonds, heat a dry skillet on medium-high. Place chopped almonds in hot skillet and move them around constantly with a spatula until browned. Remove from the hot pan immediately, and allow to cool.
- Parsley can be replaced with mint, cilantro, or 2 tablespoons fresh dill.
- Feta or goat cheese pair well with this salad.
- Refrigerate leftovers in an airtight container for up to four days.
Nutrition Information
Calories: 282kcal | Carbohydrates: 15g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Sodium: 50mg | Potassium: 551mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1908IU | Vitamin C: 39mg | Calcium: 80mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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