Asparagus Salad

Whenever I think of spring, I picture a vibrant dish filled with freshness and crunch, and nothing embodies this more than Asparagus Salad. This salad always brings back memories of sunny afternoons spent in the garden, surrounded by blooming flowers and the aroma of fresh herbs. I can remember the first time I made it; a simple gathering with friends where I wanted to showcase the beautiful green of asparagus. As we sat outside, enjoying the delightful weather, the salad became the star of the meal, praised for its lightness and flavor. The combination of tender asparagus, crisp radishes, and juicy tomatoes creates a delightful medley that’s not only pleasing to the eye but also to the palate. Freshly squeezed lemon juice ties it all together, elevating the flavors in a way that feels both elegant and homey. Making Asparagus Salad is more than just following a recipe; it’s about embracing the season and celebrating the fresh produce available to us.

Recipe Ingredients for Asparagus Salad

Every great dish starts with quality ingredients, and Asparagus Salad is no exception. The harmony of fresh produce is what makes this salad so delightful. Each ingredient plays a crucial role, bringing unique flavors and textures that complement one another beautifully.

• 1 bunch of asparagus (skinny or regular) – The star of this salad, asparagus adds a fresh and earthy flavor.
• 2 radishes (thinly sliced) – These add a peppery crunch that contrasts perfectly with the softer textures.
• 12 cherry tomatoes (halved) – Juicy and sweet, they bring vibrant color and a burst of flavor.
• 14 ounces of artichoke hearts (canned, drained) – These provide a unique depth and a slightly tangy taste.
• 2 tablespoons of extra virgin olive oil (divided) – A good quality oil enhances the overall taste and adds richness.
• 1 tablespoon of lemon juice (freshly squeezed, about 1/2 a lemon) – Adds brightness and acidity that lifts all the flavors.
• 1/4 cup of parsley (coarsely chopped) – Fresh herbs bring a wonderful aroma and a burst of color.
• 1 tablespoon of rosemary sprigs (fresh, chopped) – An aromatic herb that adds a wonderful fragrance and flavor.
• 1/2 teaspoon of salt (divided) – Essential for enhancing all the flavors.
• 1/2 teaspoon of black pepper (freshly ground, divided) – A basic seasoning that adds warmth and complexity.

Step by Step Guide for Asparagus Salad

Making Asparagus Salad is a straightforward yet rewarding process. I love that it allows for creativity while keeping things simple. Follow these steps to assemble a delightful dish that everyone will enjoy.

1. Start by preparing the asparagus. Remove the woody parts from the ends of the stems; you can easily do this by breaking them off by hand. The stems will naturally snap where the tough part begins, typically around 1 to 1-1/2 inches from the bottom. This ensures only the tender portions are used in the salad.

2. Next, preheat your grill or oven. Lightly oil the grates of the grill and heat it to medium-high, or if you prefer the oven, set it to 425 degrees Fahrenheit. This step is crucial for achieving that lightly charred flavor on the asparagus.

3. Toss the prepared asparagus with 1 tablespoon of olive oil, along with 1/4 tablespoon of salt and black pepper, and the chopped rosemary. This mixture should coat the asparagus evenly, ensuring it’s flavorful all around.

4. Place the asparagus on the grill or a baking sheet. Cook them for about 5 to 7 minutes until they turn a slightly golden brown and become tender yet still retain a bit of a bite. Keep a close eye on them; overcooking would result in a mushy texture.

5. While the asparagus cooks, prepare the dressing in a large bowl. Combine the remaining olive oil, freshly squeezed lemon juice, and a pinch more of salt and black pepper. Whisk it together until it’s well-blended.

6. Once the asparagus is ready, remove it from the heat and let it cool slightly. You can chop it into smaller pieces if desired. The warmth from the asparagus will slightly wilt the other ingredients, enhancing the overall flavor.

7. Add the chopped asparagus to the bowl with the dressing. Toss in the artichoke hearts, cherry tomatoes, radishes, and parsley. Gently mix everything to ensure each piece is coated in the dressing.

8. Serve the Asparagus Salad immediately, or refrigerate it for a short while to let the flavors meld together. The dish can be served warm or cold, making it versatile for any occasion.

9. Enjoy your fresh and colorful Asparagus Salad as a side dish or a light meal. It’s sure to impress anyone who tries it!

Pro Tips and Tweaks

As you prepare your Asparagus Salad, here are some tips to elevate your dish and ensure fantastic results:

• Storage: How to store leftovers? Place in an airtight container in the fridge, and it should stay fresh for up to two days.
• Freezing: Can you freeze this? It’s best not to freeze the salad due to the fresh ingredients, but you can freeze cooked asparagus for future use.
• Pairing: What to serve with this? This salad pairs wonderfully with grilled fish or chicken, making it an ideal side.
• Variations: Feel free to add nuts or seeds for extra crunch. Toasted almonds or sunflower seeds work particularly well.
• Serving Temperature: Serve it chilled or at room temperature for the best flavor experience.

How to Serve Asparagus Salad

When it comes to serving Asparagus Salad, there are countless ways to enjoy this versatile dish. Here are some ideas:

• Picnic Delight: This salad is perfect for outdoor gatherings. Pack it in a portable container, and it will hold up well during your picnic.
• Elegant Dinner Party: Serve Asparagus Salad as a light appetizer before a meat or fish main course, adding a touch of elegance to your dining table.
• Lunch Option: It makes for a satisfying lunch option, especially when paired with a slice of crusty bread or a protein like grilled chicken.
• Seasonal Gatherings: Since it features spring produce, it’s ideal for Easter brunches or springtime celebrations.
• Leftover Reinvention: If you have leftovers, consider tossing them into a grain bowl or using them as a topping on a sandwich for a quick meal.
• Storage Tips: Ensure you store the salad in the refrigerator in an airtight container to keep it fresh for a couple of days.

FAQ

Conclusion

Asparagus Salad is a delightful dish that captures the essence of spring with its fresh colors and flavors. It’s not just a salad; it’s a celebration of seasonal produce and a reminder of the joy of simple, healthy eating. I encourage you to try making this salad and enjoy the burst of freshness it brings to your table. It’s a dish that not only nourishes the body but also brings people together.

Asparagus Salad

Craving a refreshing side dish? Try this Asparagus Salad, a vibrant medley of crisp asparagus, juicy cherry tomatoes, and peppery radishes. Perfect for spring gatherings, this easy weeknight salad bursts with flavor and is a delightful way to enjoy fresh produce. Make it tonight!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 bunch asparagus skinny or regular
• 2 radishes thinly sliced
• 12 cherry tomatoes halved
• 14 ounces artichoke hearts canned, drained
• 2 tablespoons extra virgin olive oil divided
• 1 tablespoon lemon juice freshly squeezed (about 1/2 a lemon)
• 1/4 cup parsley coarsely chopped
• 1 tablespoon rosemary sprigs fresh, chopped
• 1/2 teaspoon salt divided
• 1/2 teaspoon black pepper freshly ground, divided

Equipment

• Oven
• Chef's Knife
• Grater

Method

 

1. Remove the woody part of the stems from the ends of the asparagus. This can be done simply with hands by breaking the end. The end should naturally break where the woody, tougher part of the stalk starts, about 1 to 1-1/2 inches up from the bottom.
2. Oil the grates of the grill lightly and preheat it to medium-high heat or preheat the oven to 425 degrees Fahrenheit.
3. Toss the asparagus in 1 tablespoon olive oil, 1/4 tablespoon each of salt and black pepper, and the rosemary.
4. Place on the grates of the grill or a baking sheet and cook for 5 to 7 minutes until asparagus is slightly golden brown and slightly tender. You still want some bite to it, so do not overcook the asparagus.
5. In the bottom of a large bowl combine the remainder of the olive oil with lemon juice, salt, and black pepper. Add the artichoke hearts, cherry tomatoes, radishes, parsley, and cooked asparagus, tossing to serve.
6. Asparagus need not be cooled to assemble and salad.

Notes

Extra tips or suggestions here.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.