Asparagus Salad Recipe
User Reviews
5
Asparagus Salad Recipe
Description
The Asparagus Salad Recipe combines tender roasted asparagus with a mix of fresh vegetables like sliced cherry tomatoes, radishes, scallions, and optional kalamata olives for a balanced combination of flavors and textures. Dressing the salad with a lemon vinaigrette made from olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper gives it a bright, savory finish. The asparagus is roasted at a high temperature to develop slight caramelization without losing its firmness, making the salad appealing and substantial.
By including feta cheese or grated parmesan, the salad gains a creamy and tangy element to balance the vegetables and dressing. Fresh torn basil adds aromatic herbal brightness. This salad pairs nicely as a springtime side dish or light lunch, especially when fresh asparagus is available.
The recipe offers flexibility with the asparagus preparation: it can be roasted, blanched and chilled, or used raw and thinly sliced for variation in texture. Leftovers can be stored for up to three days in the fridge, and the salad components can be prepped ahead of time, adding dressing and cheese just before serving for freshness.
Ingredients
To roast the asparagus:
- 1 bunch asparagus rinsed and the woody ends cut, spears
- 2 teaspoons vegetable oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the lemon vinaigrette:
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic minced
- 1/2 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the salad:
- 1 cup cherry tomato sliced
- ½ cup radish thinly sliced
- 3 scallions stalks - chopped
- ½ cup kalamata olives optional
- ½ cup feta cheese cut into cubes or crumbled or grated parmesan cheese (optional)
- ½ cup basil loosely packed and torn (optional, leaves
Instructions
- Preheat the oven to 425 degrees F. Place asparagus on a sheet pan in one layer. Drizzle with oil and sprinkle with salt and pepper. Give it a toss, making sure that all the spears are coated with the oil and seasoning.
- Roast for 12 minutes or until the asparagus is cooked*. Transfer onto a plate and let asparagus cool. When cooled, cut the asparagus into 2-inch pieces. Place into a salad bowl.
- While the asparagus is roasting make the lemon vinaigrette by mixing together 1/4 cup olive oil, 3 tablespoons of lemon juice, 1 clove of minced garlic, 1/2 teaspoon of dijon mustard, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
- To assemble the asparagus salad: Place tomatoes, radishes, scallions, olive into the bowl with the asparagus. Drizzle with the dressing.
- Stir in the feta cheese (if using) and basil leaves. Give it a gentle toss. Serve.
Notes
- This recipe yields about 4 cups, suitable for serving four as a side dish and can be scaled up for larger gatherings.
- When asparagus is in season, raw or shaved asparagus provides a fresh, crispy texture variation.
- Blanching asparagus requires boiling in salted water for 4-5 minutes then cooling in ice water before slicing.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- For make-ahead preparation, keep vegetables separate and add vinaigrette, cheese, and basil immediately before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 17mg | 6% |
| Sodium | 1363mg | 57% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 606IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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