Asparagus Salad
User Reviews
5
Asparagus Salad
Description
The Asparagus Salad recipe features fresh asparagus cooked briefly until bright green and crisp-tender, then cooled in an ice bath to preserve texture and color. Bacon is cooked until browned and chopped, adding savory richness. The salad also includes thinly sliced red onion, chopped red bell pepper, dried cranberries for sweetness, and toasted almonds for crunch.
A balsamic vinaigrette made from olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper dresses the ingredients, enhancing their natural flavors with a tangy, slightly sharp finish. The dressing is whisked and allowed to meld before tossing with the salad components.
As this salad combines fresh and cooked elements, it brings a variety of flavors and textures to the table. It can be served as a side dish to grilled meats or as a stand-alone lunch option. The notes mention options for preparing asparagus as thin ribbons and suggest other mix-ins such as tomatoes, hard-boiled eggs, or cheeses to tailor the salad to different preferences.
The vinaigrette can be made days in advance, and components prepared ahead, allowing for quick assembly. Bacon can also be cooked in the oven or substituted with pre-cooked bacon slices. The salad should be dressed close to serving time while keeping crunchy elements like almonds and bacon separate until just before to maintain texture.
Ingredients
For the balsamic vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- salt freshly ground
- black pepper freshly ground
For the salad:
- 4 lices Bacon (see note 1)
- 2 pounds asparagus trimmed (see note 2)
- 1/2 medium red onion thinly sliced (about 1/3 cup)
- 1/2 red bell pepper chopped (about 1/2 cup)
- 1/4 cup dried cranberries
- 3 tablespoons almonds roasted if desired, sliced
Instructions
- To make the balsamic vinaigrette, in a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Allow the flavors to blend at room temperature while preparing the salad.
- To a cold skillet, add bacon slices in a single layer (touching is okay but you don't want them overlapping too much). Turn heat to medium and cook bacon until brown on one side and curling, about 5 minutes (7 minutes for thick-cut bacon).
- Flip bacon and continue to cook until the second side is browned, about 3 to 5 minutes longer depending on your desired crispness. Drain on paper towels and chop.
- While the bacon is cooking, fill a large bowl with water and ice. In a large saucepan or stockpot, bring 1 inch water and 1 teaspoon salt to boil. Add asparagus, cover, and boil until bright green and crisp-tender, about 3 to 4 minutes. Remove from boiling water and plunge into ice bath to stop the cooking. When completely cool, drain well and pat try. Cut into 1-inch pieces.
- In a large bowl, combine asparagus, red onion, red pepper, and cranberries. Drizzle with balsamic vinaigrette and toss to coat. Cover and chill until serving time. Just before serving, stir in almonds and bacon.
Notes
- You can bake bacon on a rack over a baking sheet at 400°F for 10 to 15 minutes instead of pan-frying.
- Use store-bought cooked bacon (about 1/4 cup) as a quick substitution, but avoid bacon bits to retain texture.
- Choose fresh asparagus with firm, unwrinkled stalks and a slight purple hue on the tips for best flavor and texture.
- The vinaigrette can be prepared up to 4 days ahead, and vegetables plus bacon up to a day in advance.
- Hold almonds and bacon separately and add them just before serving to keep them crisp.
- Shaving asparagus into thin strips with a vegetable peeler offers a different texture option if desired.
- Try adding chopped tomatoes, feta, shaved Parmesan, hard-boiled eggs, or nuts like walnuts or sunflower seeds for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 206kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 125mg | 5% |
| Potassium | 430mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1458IU | 29% |
| Vitamin C | 22mg | 24% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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