When the warm weather return, it brings lilting, slender stalks of asparagus. If you love the idea of asparagus salad and want to know what to do with spring’s bounty, I’ve got you covered.
It’s early April, and spring has officially sprung. Well, “detonate” might be more descriptive. Today it’s in the mid-90s, and I’m sweating like a glassblower’s arse. It’s so hot here…(Go on, ask me: “How hot is it?)…it’s so hot here even our new cat, Georgie, is sprawled out and actually let me scratch his belly.
An upside of this heat is the highly anticipated return of asparagus season. And what better way to celebrate than with fresh and vibrant asparagus salads?
We’ve put together a collection of recipes that will keep you cool and delightfully sated. From zingy, fruity vinaigrettes to cheesy toppings, these salads are the perfect way to enjoy the flavors of the season.
Even The One is getting in on the action. Yesterday, he walked out of the market with three-count ’em, three–huge bundles of asparagus. The man is armed and ready.
Asparagus and Herb Salad
This asparagus and herb salad is the essence of spring. Chopped asparagus is tossed with parsley, basil, tarragon, and mint and then drizzled with a lemon dressing. A soft boiled egg adds a welcome creaminess to the dish.
I was fortunate to get really nice asparagus–very tender, even with wide and woody bases. The mixture of basil, mint, tarragon, parsley, and chives was spot on—no particular herb overpowered the others.
The technique for peeling the eggs worked well. Even after the eggs were placed in ice water, they still were warm when placed on the salad, a very nice contrast.–Chuck
Asparagus and Arugula Salad
This asparagus and arugula salad is simplicity itself. Warm blanched asparagus topped with fresh arugula, shavings of Parmigiano Reggiano cheese, a garlic vinaigrette, and a squeeze of lemon juice.
Asparagus and Pecorino Salad
This asparagus and pecorino salad is simplicity itself. Raw asparagus and pecorino-Romano cheese are thinly shaved into a bowl. A vinaigrette made with lemon juice, lemon marmalade, and olive oil is drizzled on top. Twenty minutes tops.
Tried this recipe last night with a new batch of Meyer lemon marmalade for the dressing. Although I did struggle a bit shaving the asparagus, I did enjoy it.–Audrey
Asparagus with Raspberry-Shallot Vinaigrette
This asparagus with raspberry-shallot vinaigrette is a stunning side dish made with tender blanched asparagus, and a tangy shallot-infused vinaigrette. It’s quick and easy and surprising as heck. Here’s how to make it.
Asparagus FAQs
For those of us in the northern hemisphere, asparagus is in season from April until early June. This is when the vegetable is at its finest.
Look for brightly colored asparagus with firm and closed tips. Avoid asparagus that’s shriveled or has woody ends or slimy tips. (Did I really have to tell you that?!)
You sure can. Asparagus is safe to eat raw…but some folks may have a hard time digesting it. Try shaving the asparagus into thin ribbons to make it easier on your stomach before adding them to salads.
White asparagus is grown under mounds of dirt or other organic material. Hidden away from sunlight like that, they can’t produce chlorophyll, which is what makes them green. The white or light yellow stalks are sweeter than their green sisters.
To keep your asparagus fresh longer, cut off the woody ends of the stalks. Then wrap them in a damp paper towel and tuck them in a zip-top bag in the fridge. Or you can do what I do: stand them upright in a glass of water in the fridge, keeping the tops covered loosely with plastic wrap. Use within 4 days of buying.
There are lots o’ ways to enjoy asparagus in a salad, but if you’re looking for something more hearty, we can help you there, too. Try making a savory asparagus tart, or asparagus frittata, twirling it into creamy pasta, or stuffing it into an asparagus grilled cheese sandwich. Let me know your favorite way to use it in a comment below.
☞ If you make this recipe, or anydish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
For the lemon herb yogurt
For the raw asparagus salad
Make the lemon herb yogurt
- In a blender, combine yogurt, lemon juice, lemon zest, thyme, parsley, and chives and blitz until smooth. Season to taste with salt and pepper.
Prepare the raw asparagus salad
- Using a vegetable peeler, shave asparagus spears lengthwise into thin ribbons. Place in a large bowl and add frisée, olive oil, and lemon juice. Toss to coat. Season to taste with salt and pepper.
Spoon the lemon herb yogurt onto a chilled serving dish. Top with asparagus-frisée mixture, then sprinkle over the Parmesan, pine nuts, and chives.
Serving: 1 portionCalories: 169 kcalCarbohydrates: 9 gProtein: 9 gFat: 12 gSaturated Fat: 2 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 7 gTrans Fat: 0.003 gCholesterol: 6 mgSodium: 119 mgPotassium: 413 mgFiber: 3 gSugar: 4 gVitamin A: 1676 IUVitamin C: 22 mgCalcium: 172 mgIron: 3 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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