– **Title**: Asparagus Salad with Lemon Vinaigrette
– **Ingredients**:
– 1 lb fresh asparagus, trimmed
– 4 cups mixed salad greens (arugula, spinach, or lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1/4 cup feta cheese, crumbled
– 1/4 cup walnuts, toasted (optional)
– Salt and pepper, to taste
– **Lemon Vinaigrette**:
– 1/4 cup olive oil
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1 tsp Dijon mustard
– 1/2 tsp honey (optional)
– Salt and pepper, to taste
– **Instructions**:
1. **Prepare the Asparagus**: Blanch the asparagus by bringing a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
2. **Make the Lemon Vinaigrette**: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey (if using), salt, and pepper until well combined. Adjust seasoning to taste.
3. **Assemble the Salad**: In a large bowl, combine the mixed greens, blanched asparagus, cherry tomatoes, red onion, and walnuts (if using). Drizzle the dressing over the salad and toss gently to combine.
4. **Serve**: Top the salad with crumbled feta cheese. Adjust seasoning with more salt and pepper if needed. Serve immediately and enjoy!
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is great for this salad. If it’s out of season, you could use blanched green beans or even roasted zucchini for a similar crunch. I love using smaller asparagus since they tend to be more tender!
Spinach: Fresh spinach provides a soft base for this salad. If you’re looking for a change, try baby kale or arugula, which can add a peppery flavor to your dish. Both will work well in here.
Cherry Tomatoes: Mixed-color cherry tomatoes brighten the salad. If you can’t find them, regular diced tomatoes or even bell peppers add nice color and crunch. They’re all good options!
Olive Oil: This is key for the lemon vinaigrette. If you prefer a different flavor, avocado oil or a light sesame oil can work too. Just remember to keep the oil light and fresh!
How Do You Cook Asparagus Perfectly?
Cooking asparagus just right is essential for that tender-crisp bite. The blanching process helps to maintain its beautiful green color while keeping the texture intact.
- Start with boiling water and add a pinch of salt, which helps season the asparagus.
- Cook for just 2-3 minutes; you want it bright green! Time it carefully, or it will soften too much.
- Immediately transfer it to an ice-water bath to stop the cooking – this keeps the bright color and adds a nice crunch.
How to Make Asparagus Salad with Lemon Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 1 pound fresh asparagus, trimmed
- 4 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved (mixed colors)
- 1 cup snap peas or green peas
- 1/2 cup radishes, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
For the Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing Asparagus Salad takes about 15 minutes for preparation, plus an extra 30 minutes if you choose to chill it before serving. In total, you’ll need about 45 minutes to make sure the flavors meld beautifully.
Step-by-Step Instructions:
1. Prepare the Asparagus:
Start by bringing a pot of water to a boil. Once it’s boiling, add the trimmed asparagus and let it cook for 2 to 3 minutes, or until it’s bright green and tender-crisp. When it’s ready, drain the asparagus and quickly transfer it to a bowl filled with ice water. This will stop the cooking process and keep the color vibrant. After a few minutes, drain the asparagus again and set it aside.
2. Combine the Salad Greens:
In a large salad bowl, mix the fresh spinach leaves, halved cherry tomatoes, snap peas (or green peas), sliced radishes, and thinly sliced red onion. This colorful combination is not only nutritious but also looks beautiful!
3. Add the Asparagus:
Now, take your cooled asparagus and add it to the salad mixture. Gently toss everything together so the ingredients are well mixed.
4. Make the Lemon Vinaigrette:
In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, Dijon mustard, salt, and pepper. Whisk until everything is nicely combined and creates a smooth dressing.
5. Dress the Salad:
Drizzle your homemade lemon vinaigrette over the salad and gently toss everything again to make sure all the ingredients are coated in the dressing.
6. Add the Feta Cheese:
Lastly, sprinkle crumbled feta cheese on top of the salad for that extra creaminess and flavor. It adds a nice touch!
7. Serve and Enjoy:
Your Asparagus Salad with Lemon Vinaigrette is now ready to be served! You can enjoy it right away, or if you have some time, let it chill in the refrigerator for about 30 minutes to help the flavors meld together even more. Enjoy this fresh and delicious salad!
Can I Use Canned or Frozen Asparagus Instead of Fresh?
Using fresh asparagus is recommended for the best texture and flavor, but if you’re in a pinch, you can use canned or frozen asparagus. Just make sure to drain the canned asparagus or thaw and pat dry the frozen one to avoid excess moisture in the salad.
Can I Prep This Salad Ahead of Time?
Absolutely! You can prepare all the ingredients and store them separately in the fridge. Combine everything and add the dressing just before serving to keep the salad fresh and crunchy. If you’ve already mixed in the vinaigrette, it’s best to enjoy it within a day to maintain the texture.
What Can I Substitute for Feta Cheese?
If you don’t have feta cheese on hand or prefer a different flavor, you can substitute it with goat cheese, crumbled cotija, or even a dairy-free cheese option if you’re following a specific diet. Each will offer a unique twist to the salad!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind that the greens may wilt, so it’s best to separate the vinaigrette if you plan to save it for later. Re-mixing the salad with fresh vinaigrette can help revive the flavors!
