When the warm weather returns, it brings swinging, slender spears of asparagus. If you love the idea Asparagus salad and want to know what to do with the bounty of spring, I’ve got you covered.
It’s early April and spring has officially begun. Well, “detonate” might be more descriptive. It’s the mid 90’s today and I’m sweating like a glass blower’s ass. It’s so hot in here… (go on, ask me, “How hot is it?)… it’s so hot in here, even our new cat, Georgie, was stretched out and actually gave me a tummy rub.
One benefit of this heat is the eagerly awaited return of the asparagus season. And what better way to celebrate than with fresh and hearty asparagus salads?
We’ve put together a collection of recipes that will keep you cool and deliciously full. From tangy, fruity vinaigrettes to cheesy toppings, these salads are the perfect way to savor the flavors of the season.
Even The One gets involved in the action. Yesterday he left the market with three bunches of asparagus, three huge bunches of asparagus. The man is armed and ready.
This asparagus and herb salad is the essence of spring. Chopped asparagus is tossed with parsley, basil, tarragon, and mint, then drizzled with a lemon dressing. A soft-boiled egg gives the dish a welcome creaminess.
Recipe
I was lucky to get really nice asparagus, very tender, even with a wide and woody bottom. The mix of basil, mint, tarragon, parsley and chives was spot on – no particular herb overwhelmed the others.
The technique for peeling the eggs worked well. Even after the eggs were placed in ice water, they were still warm on the salad, a very nice contrast.-feed
This Asparagus Arugula Salad is easy. Warm blanched asparagus with fresh arugula, shaved Parmigiano Reggiano, a garlic vinaigrette and a squeeze of lemon juice.
Recipe
This Asparagus Pecorino Salad is easy. Thinly slice raw asparagus and Pecorino Romano cheese into a bowl. A vinaigrette of lemon juice, lemon marmalade and olive oil is drizzled on top. Twenty minutes at the most.
Recipe
Tried this recipe last night using a new batch of Meyer Lemon Jam for the dressing. Although I struggled a bit to shave the asparagus, I enjoyed it.-Audrey
This Asparagus with Raspberry Shallot Vinaigrette is a stunning side dish made with tender blanched asparagus and a tangy shallot vinaigrette. It’s quick and easy and surprising as hell. Here’s how to do it.
Recipe
Frequently asked questions about asparagus
When is asparagus time?
In the northern hemisphere, the asparagus season begins in April and lasts until early June.
How do I choose the best asparagus?
Look for variegated asparagus with firm, firm, and closed tips. Avoid asparagus that are shriveled or have woody ends or slimy tips. (Did I really have to tell you that?!)
Can you eat asparagus raw?
It’s safe to eat raw asparagus, but it can be difficult to digest. To avoid tough or hard-to-chew pieces, try slicing the asparagus into thin strips before adding them to salads.
What is the difference between green and white asparagus?
White asparagus is grown under a cover of soil or other organic matter, preventing it from receiving sunlight. The resulting pale-colored vegetable, more commonly found in Europe, is sweeter than its green cousin.
What is the best way to store asparagus?
To keep asparagus fresh, trim the woody ends off the spears. Then, either wrap the asparagus in a damp paper towel and store in a plastic bag in the fridge, or stand upright in a few inches of water in the fridge and keep the asparagus tips covered with plastic. Use within 4 days of purchase.
There are many ways to enjoy asparagus in a salad, but if you’re looking for something heartier, we can help with that too. Try making a savory asparagus tart, asparagus frittata, twisting it into creamy pasta or stuffing it into a grilled asparagus and cheese sandwich. Let me know your favorite way to use it in a comment below.
☞ If you prepare this recipe or any other dish on LC, consider leaving a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
5 asparagus salad recipes
When you come across perfectly tender asparagus at the market, it doesn’t even need to be blanched. Just slice it into strips, toss with arugula, parmesan, and a creamy herb dressing like here ☞ RAW ASPARAGUS SALAD.
For the lemon herb yoghurt
For the raw asparagus salad
Prepare the lemon herb yoghurt
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In a blender, combine yoghurt, lemon juice, lemon zest, thyme, parsley and chives and blend until smooth. Season with salt and pepper.
Prepare the raw asparagus salad
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Using a vegetable peeler, cut the asparagus spears lengthwise into thin strips. Place in a large bowl and add frisée, olive oil and lemon juice. Throw to cover. Season with salt and pepper.
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Place the lemon and herb yogurt on a chilled serving platter. Garnish with the asparagus frisée mixture, then sprinkle with parmesan, pine nuts and chives.
Portion: 1portionCalories: 169kcal (8th%)Carbohydrates: 9G (3%)Protein: 9G (18%)Fat: 12G (18%)Saturated Fatty Acids: 2G (13%)Polyunsaturated fat: 3GMonounsaturated fatty acids: 7GTrans fats: 0.003GCholesterol: 6mg (2%)Sodium: 119mg (5%)Potassium: 413mg (12%)Fiber: 3G (13%)Sugar: 4G (4%)Vitamin A: 1676ie (34%)Vitamin C: 22mg (27%)Calcium: 172mg (17%)Iron: 3mg (17%)
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