Asparagus Salad – Spend With Pennies
Celebrate spring with this fresh, colorful, crispy asparagus salad recipe!
Asparagus stalks, peas, radishes, green onions, and toasted hazelnuts are tossed in a lemony vinaigrette and scooped onto butter lettuce leaves.
Asparagus Salad Ingredients
- Asparagus – Look for firm stalks with tips that are slightly purple or pink. Break off the woody ends or use a potato peeler.
- Greens – Butterleaf lettuce (AKA Bibb lettuce) is smooth and cup-shaped which makes for an elegant presentation. Replace it with any blend of mixed greens. Add additional chopped mint or other fresh herbs like parsley or basil.
- Vegetables – This salad has a colorful and crunchy balance of veggies. Add sliced avocados or fresh corn are good choices.
- Dressing – This fresh and tangy vinaigrette is made from simple ingredients likely already on hand.
- Hazelnuts – I love the addition of toasted hazelnuts. Slivered almonds, pine nuts, pistachios, or pepitas (pumpkin seeds) are great additions.
Toast nuts (or seeds) in a dry saute pan over medium-low heat until fragrant. This will enhance their flavor and make them extra crunchy!
How to Make Asparagus Salad
Asparagus salad is elegant, refreshing, and easy!
- Prepare asparagus spears (recipe below).
- Whisk the dressing ingredients together.
- Toss the blanched asparagus spears, peas, radish, green onion, and dill with the dressing.
- Spoon over lettuce and garnish with hazelnuts or feta cheese, if desired.
Variations
Add other veggies to this crisp fresh mixture. Try cucumber, cherry tomatoes, or red onion.
Storing Leftovers
- Make asparagus salad and the dressing up to two days ahead. Store them them separately in the refrigerator.
Asparagus Favorites
Did you make this Asparagus Salad? Be sure to leave a rating and a comment below!
Asparagus Salad
Asparagus Salad loaded with fresh colorful veggies in a zesty vinaigrette dressing.
Prevent your screen from going dark
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Snap off the bottom of each asparagus spear and cut each spear on a bias in thirds.
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Prepare a medium bowl of ice water.
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In a medium skillet, bring ⅓ cup of water to a low boil over medium-high heat. Add the asparagus spears and cook uncovered for 3 to 5 minutes or just until tender crisp. Thinner spears may cook faster, while thicker spears may need extra time.
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Drain the asparagus and transfer to the prepared ice bath to cool for 5 minutes. Drain well and pat dry.
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In a large bowl, add the vinegar, lemon juice, mustard, honey, and garlic powder. While whisking, gradually drizzle in the olive oil until combined. Season with a pinch of salt and pepper.
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Add the asparagus, peas, radish, green onion, and dill to the dressing and toss well to coat. Season with additional salt and pepper to taste.
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Place the lettuce on a serving platter and gently spoon the asparagus mixture overtop. Drizzle with any remaining dressing.
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Garnish with chopped hazelnuts.
Store asparagus salad in the fridge in a covered container for up to 1 day.
Calories: 277 | Carbohydrates: 15g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 33mg | Potassium: 577mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2841IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Salad, Side Dish
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