Springtime Asparagus Salad

Preparing Asparagus for Salad

How many ways could there possibly be for preparing asparagus for salad? Ha – you’d be surprised! Asparagus offers a wide variety of cutting, slicing, and shaving techniques in both raw or blanched versions. Read on…

Raw Asparagus in Salad

Leaving asparagus raw adds a crisp, crunchy texture and a fresh, grassy flavor to your salad. Some asparagus can be a bit fibrous and tough to eat so using it raw is ideal if you have young, tender asparagus. Try slicing into thin ribbons with a vegetable peeler. Shaving asparagus into ribbons is next level fancy! Alternatively, cut in half lengthwise at whatever length you’d like to make it more enjoyable to eat.

Blanching Asparagus for Salad

For a more tender bite, vibrant color and milder flavor, blanch your asparagus first. I promise it’s worth it! Blanching involves briefly cooking the asparagus in boiling water, followed by shocking it in ice water to stop the cooking process.

Once it’s blanched, cooled and patted dry – cut your asparagus in whatever size and shape you want. Try it:

• Whole spears – great for a rustic presentation, best with small spears
• Halved or Quartered Lenghtwise – sliced open like this it will absorb the dressing better, great for thick spears
• Diagonal Slices – thick or thin diagonal pieces always add visual interest, for thicker pieces also cut in half lengthwise
• Bite Sized Pieces – simple, verastile everyday cut
• Rounds – little coins for added interest

Blanching asparagus serves several purposes:

• retains the vibrant green color
• tenderizes asparagus for a crisp yet tender texture.
• removes any bitterness from the asparagus for a milder flavor that is more appealing to many diners

Substitutions and Alternatives

You know that I provide recipes as a starting point and love when you customize them to make them your own. This salad is no exception – use what you have and what you love!

While I love the ingredient combo in this recipe, here are some ideas for substitutions and alternatives:

• Instead of hazelnuts, try toasted almonds, walnuts, or pine nuts for added crunch.
• Substitute feta or blue cheese for the goat cheese.
• If fresh peas are not available, you can use thawed frozen peas or blanched sugar snap peas.
• Swap out radishes for thinly sliced cucumber or shaved fennel for a refreshing twist.
• For a vegan version, omit the goat cheese or replace it with a dairy-free alternative.

How to Make it A FULL Meal – Adding More Protein

If you want to add more protein for longer lasting power, try these meat and non-meat protein boosts:

Meat Options:

1. Grilled Steak or Roast Beef: Slice grilled steak or roast beef thinly and add it to the salad.
2. Pan-Seared Shrimp: Cook seasoned shrimp until pink and opaque, then toss them into the salad.
3. Roasted Chicken: Shred or dice leftover roasted or rotisserie chicken and mix it with the salad.
4. Crispy Bacon or Fried Charcuterie Meat: Crumble crispy cooked bacon or fried deli meat over the salad for a salty, crispy crunch.
5. Sliced Turkey or Ham: Thinly slice cooked turkey breast or ham and add it to the salad.
6. Prosciutto: Tear or slice prosciutto into bite-sized pieces and sprinkle over the salad.

Non-Meat Options:

1. Hard-Boiled Eggs: Slice or chop hard-boiled eggs and scatter them over the salad.
2. Tofu: Pan-sear or bake tofu cubes until golden brown, then toss them into the salad.
3. Quinoa: Cooked quinoa adds a hearty and nutritious protein source to the salad.
4. Edamame: Steam or boil edamame until tender, then toss them into the salad.
5. Chickpeas: Roast chickpeas with your favorite spices until crispy, then sprinkle them over the salad.
6. Halloumi: Grill or pan-sear halloumi slices until golden brown, then cut into bite-sized pieces and add to the salad.

How to Shred or Grate an Egg

Wait, what?! Shredded egg?! Yup – it’s a shredded or grated hard cooked egg and it makes any dish look extra fancy! Here’s how you can make it too:

1. Cook egg
2. Cool egg
3. Grate egg

That’s the quick one-two-three. Now comes the fun part – experiment!

Large or Small – use the small or large holed grater

Separate Whites and Yolks – cut the cooked egg in half, remove the yolk – grate the egg white and yolk separately

Add Seasoning – stick with classic salt and pepper or try paprika, Cajun Seasoning, Everything Bagel, hot sauce

The only caution is to move small, delicate shreds carefully. If you smoosh them together they won’t look as loose and wispy. Ideally, grate directly over the salad, toast, or whatever dish you’re making.

Recipe for Springtime Asparagus Salad

Print Recipe

5 from 3 votes

Springtime Asparagus Salad

Enjoy the fresh flavors of spring with this vibrant Asparagus Salad! Tender asparagus, sweet peas, crunchy radishes, and creamy goat cheese tossed with a tangy Dijon vinaigrette and topped with toasted hazelnuts and fragrant chives. Perfect as a refreshing side dish or light main course for any springtime gathering. Spring never tasted so good!

Prep : 15 minutes mins

Cook : 5 minutes mins

Total Time: 20 minutes mins

Servings: 4

Author: Getty Stewart

Ingredients

• 1 bunch of asparagus tough ends trimmed
• 1 cup fresh peas
• 4-6 radishes thinly sliced
• 4 cups mixed lettuce or baby spinach
• 1/2 cup hazelnuts toasted and roughly chopped
• 4 oz goat cheese crumbled
• 1 Tbsp chives or dill fresh chopped, for garnish
• salt and pepper to taste

Dressing:

• 1/4 cup favorite salad oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• salt and pepper to taste

Instructions

Dressing:

• In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until well combined. Set aside.

Prepare the Asparagus and Peas:

• Bring a pot of salted water to a boil. Blanch the asparagus spears for about 2-3 minutes, or until just tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
• Blanching fresh peas is optional. If you wish, blanch them using the same water (but separately) as the asparagus. Blanch for 2 minutes to bring out their vibrant green.

Assembly:

• In salad bowl, toss lettuce with radishes, half the asparagus and peas, a little drizzle of oil and a dash of salt and pepper to begin building flavor (the oil is just to let the salt stick to the lettuce).
• Drizzle dressing over salad and gently toss to coat evenly.
• Arrange remainder asparagus tips on top of the salad. Sprinkle with crumbled goat cheese, hazelnuts and herbs.
• Serve as a refreshing appetizer, lunch or side dish.

Video

Notes

Adding salt and pepper with a little drizzle of oil to the lettuce or base salad is a game changer. It adds much more flavor to the greens. The oil is just to help the salt and pepper stick. Try your favorite finishing salt for extra flavor.

Add protein: make it a full meal salad by adding your favorite protein source: roasted meat or poultry, eggs, fish, edamame, halloumi, etc.

Tried this recipe?Mention @GetGettyS or tag #GetGettyS

Nutrition Facts (per serving)

Calories: 346kcal | Carbohydrates: 17g | Protein: 13g | Fat: 27g | Sodium: 193mg | Fiber: 7g | Sugar: 7g | Iron: 4mg

Course: lunch, Salad

Cuisine: American

Keyword: arugula salad, asparagus, spring salad