Description
This Asparagus Salad is everything you love about spring and summer: fresh, crisp, colorful, and full of vibrant flavor. Blanched tender-crisp asparagus, peppery greens, toasty nuts, and salty Parmesan come together under a bright lemon vinaigrette. It’s a dish that’s equally perfect for a light lunch, a festive brunch, or as an elegant side for dinner. Quick to prepare and bursting with seasonal goodness, this salad will quickly become a favorite on your table.
Ingredients
Scale
- 1 bunch fresh asparagus (about 1 pound), trimmed
- 2 cups arugula or mixed greens
- ⅓ cup shaved Parmesan cheese
- ¼ cup toasted almonds or pine nuts
- 1 lemon (juice and zest)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Optional: cherry tomatoes, sliced avocado, or thinly sliced red onion
Instructions
- Bring a large pot of salted water to a boil. Prepare an ice bath.
- Blanch asparagus for 2-3 minutes until bright green and tender-crisp. Immediately transfer to the ice bath to stop cooking.
- Drain asparagus and pat dry with a clean towel.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large bowl, toss greens with asparagus and two-thirds of the vinaigrette.
- Add Parmesan and toasted nuts, then drizzle with remaining vinaigrette.
- Gently fold in optional ingredients if using.
- Serve on a platter, garnish with extra Parmesan, nuts, and a final sprinkle of pepper.
Notes
Always use the freshest asparagus you can find for best results.
To toast nuts, warm them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
Use a vegetable peeler to create elegant Parmesan shavings.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad, Side Dish
- Method: Blanching, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 210