In this quick and super healthy recipe, we blanch asparagus and radishes in hot water and then an ice bath. While the refreshing asparagus salad chills, we whip up a zesty citrus and herb mint gremolata with marinated artichoke hearts. Ready in just 15 minutes, this vibrant veggie side dish is perfect for any meal!
Why You Will Love Blanched Asparagus Salad
This recipe is an absolute favorite of mine in the spring months. I have to admit that I am one of those people who doesn’t LOVE asparagus. I buy it and I eat it pretty frequently, but I was never really that impressed until I made this recipe.
Earthy asparagus needs bright and bold flavors to really make it jump off of a plate, and that is exactly what this recipe provides. Super bright lemon juice mixed with tangy marinated artichokes and fresh mint and parsley help awaken the asparagus and really give it what it needs. Some pizzaz!
And it looks beautiful, making asparagus with herbs a wonderful side dish for any dinner party or get-together that you’re hosting.
You’re Going To Love This
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What Is A Gremolata?
A gremolata is a traditional Italian condiment known for its vibrant flavors and versatility in enhancing various dishes. It typically consists of three main ingredients: finely chopped parsley, garlic, and lemon zest. The combination of these ingredients creates a bright and zesty flavor profile that adds depth and freshness to a wide range of dishes. Gremolata is often used as a garnish or finishing touch to add a burst of flavor to meats, seafood, vegetables, and soups.
One of the defining characteristics of a well-made gremolata is its simplicity and ease of preparation. With just a few basic ingredients, it can be quickly assembled to elevate the taste of any dish.
In this recipe we include marinated artichoke hearts to add a little more depth and texture. Marinated artichoke hearts are savory and soft, and they blend seamlessly into the gremolata. You can omit them if you don’t have any on hand, but I find that they really provide a nice well-rounded flavor and texture to the sauce.
The Health Benefits Of Asparagus
Asparagus is a super nutritious veggie option that is in season from spring through summer. Some of the health benefits of summer and spring asparagus include:
How To Make Blanched Asparagus Salad With Mint Gremolata
All right, let’s get into the nitty-gritty! As I mentioned, this shouldn’t take you more than 15 minutes to make. Make sure to scroll down to the recipe card for the full list of ingredients and instructions.
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Place the chopped asparagus and sliced radishes in a pot of boiling water and boil for 4 minutes. When done, immediately transfer to an ice bath. This method stops the cooking process and preserves the bright green color!
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To make the parsley and mint gremolata, place into a food processor the parsley, mint, lemon juice, lemon zest, garlic, marinated artichoke hearts, extra virgin olive oil, salt, and pepper. Process until you are left with a well-combined, thick herb sauce.
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Strain the asparagus and radishes and pat them dry. Toss with the gremolata sauce, and place on a serving tray. You can serve them immediately or store them in an airtight container in the refrigerator for up to 3 days, though they will be best immediately. Garnish with lemon zest and mint leaves, and enjoy!
Tips For Success
How Cold Should The Ice Water Be? Make sure that your ice water is extra cold. The asparagus will be hot when it enters, so it will warm the temperature up pretty quickly. I recommend using at least 10 ice cubes, if you can.
Can I Use The Oil That The Artichokes Are Stored In? You may be wondering if you can use the olive oil that the marinated artichoke hearts are stored in. You can, but marinated artichoke hearts are frequently stored in canola oil. Canola oil is often extracted using high heat and chemical solvents, which may lead to the formation of unhealthy trans fats and the oxidation of the oil.
Since there are so many health benefits to consuming heart-healthy extra virgin olive oil, that is what I recommend using for the parsley gremolata.
Can I Make It Ahead Of Time? This recipe is best served right away, and since it is so quick to make, it shouldn’t be too hard to make it for mealtime. But if you would like to make it ahead of time, you can absolutely do that. Just note that the texture of the asparagus may become a bit limp.
Make Sure To Cut Off The Woody Ends! The bottom of asparagus is made up of very fibrous plant fibers, and it is very difficult to chew and will leave little asparagus splinters in your mouth. They’re not actual splinters, but that’s the best way to describe how they feel when you’re chewing on them. If you know, you know. Chop those ends off well!
Should I Serve This As A Cold Asparagus Salad? Since the asparagus goes from sitting in an ice bath to being tossed with the sauce and served, it will be slightly cold. I recommend serving it cold, but if you would rather warm it up, you can.
More Recipes You Will Love
I hope you liked this blanched asparagus recipe! Interested in the Mediterranean diet? Check out my 21-Day Mediterranean Diet Meal Plan here! Take the stress out of meal planning and let me do the hard work for you!
Blanched Asparagus Salad With Mint Gremolata
In this speedy recipe, blanched asparagus and radishes are paired with a zesty citrus and herb mint gremolata with marinated artichoke hearts, creating a vibrant veggie side dish ready in just 15 minutes!
Ingredients
- 1 pound asparagus, woody ends cut off and cut into thirds
- 8 large radishes, sliced into medallions
- ice cubes and water
- 3/4 cup fresh parsley
- 1/4 cup fresh mint leaves
- zest of one lemon
- juice of half of a lemon a little over 1 tbsp
- 2 garlic cloves, skin removed
- 6 marinated quartered artichoke hearts optional but recommended
- 1/2 cup extra virgin olive oil
- 1/2 tsp table salt
- fresh cracked black pepper
Instructions
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Fill a medium sized bowl with water and ice, at least 10 cubes. Set aside. Fill a large stock pot with water and place over high heat. Bring to a boil.
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Place the chopped asparagus and sliced radishes in the pot of boiling water and boil for 4 minutes. When done, immediately strain and transfer to an ice bath. This method stops the cooking process and preserves the bright green color!
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To make the parsley and mint gremolata, place into a food processor the parsley, mint, lemon juice, lemon zest, garlic, marinated artichoke hearts, extra virgin olive oil, salt, and pepper. Process until you are left with a well-combined, thick herb sauce.
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Strain the asparagus and radishes and pat them dry. Toss with 1/2 a cup of the the gremolata sauce, and place on a serving tray. You can serve them immediately or store them in an airtight container in the refrigerator for up to 3 days, though they will be best immediately. Garnish with lemon zest and mint leaves, and enjoy!
Nutrition
Calories: 345kcalCarbohydrates: 10gProtein: 4gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 553mgPotassium: 362mgFiber: 5gSugar: 3gVitamin A: 2572IUVitamin C: 42mgCalcium: 72mgIron: 4mg
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