Why You’ll Love This Recipe

This asparagus salad is refreshing, vibrant, and full of nutrients. The tender asparagus paired with fresh greens and crunchy vegetables makes every bite a satisfying experience. The tangy lemon vinaigrette adds the perfect touch of zest, while toasted hazelnuts provide a delicious crunch. Whether you’re serving it at a casual dinner or a festive gathering, this salad is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound asparagus
4 cups butterleaf lettuce
1 cup baby peas (thawed) or sugar snap peas, sliced diagonally
1 cup sliced radishes
1 green onion, thinly sliced
2 tablespoons chopped fresh dill
¼ cup toasted hazelnuts or walnuts, roughly chopped

For the Dressing:

1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon honey
½ teaspoon garlic powder
⅓ cup olive oil
Salt and black pepper to taste

Directions

Snap off the bottom of each asparagus spear and cut each spear on a bias in thirds.
Prepare a medium bowl of ice water.
Bring ⅓ cup of water to a low boil in a medium skillet over medium-high heat. Add the asparagus spears and cook for 3 to 5 minutes, or until tender-crisp. Thinner spears may cook faster, while thicker spears may need extra time.
Drain the asparagus and transfer to the ice bath to cool for 5 minutes. Drain well and pat dry.
In a large bowl, whisk together the vinegar, lemon juice, mustard, honey, and garlic powder. Gradually drizzle in the olive oil while whisking. Season with salt and pepper.
Add the asparagus, peas, radishes, green onions, and dill to the dressing and toss well to coat. Taste and adjust seasoning with more salt and pepper if necessary.
Place the lettuce on a serving platter and spoon the salad mixture over the top. Garnish with toasted hazelnuts or walnuts.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

You can add cucumber, cherry tomatoes, or red onion to the salad for extra freshness and flavor.
Replace the hazelnuts with slivered almonds, pine nuts, or pistachios for a different crunchy element.
For a creamy option, add some crumbled feta cheese to the salad for an extra burst of flavor.

Storage/Reheating

This asparagus salad can be prepared up to two days in advance. Store the salad and dressing separately in the refrigerator to keep the veggies fresh.
Leftovers can be stored in an airtight container for up to 2 days. Note that the lettuce may wilt over time, so it’s best enjoyed fresh.

FAQs

Can I make this asparagus salad ahead of time?

Yes, you can prepare the salad and the dressing ahead of time. Just keep them separate and combine them when ready to serve.

What other nuts can I use instead of hazelnuts?

You can use slivered almonds, pine nuts, walnuts, or pistachios for a different flavor and texture.

Can I use a different type of lettuce?

Yes, you can substitute butterleaf lettuce with any mixed greens or even arugula for a spicier flavor.

How do I blanch the asparagus?

To blanch asparagus, simply cook the spears in boiling water for a few minutes, then transfer them immediately to an ice bath to stop the cooking process.

Can I use frozen peas for this salad?

Yes, frozen peas work well in this recipe. Just be sure to thaw them before using.

Is this salad gluten-free?

Yes, this asparagus salad is naturally gluten-free.

Can I add cheese to the salad?

Yes, crumbled feta or goat cheese would pair wonderfully with the other ingredients in the salad.

How do I toast the hazelnuts?

Toast hazelnuts in a dry skillet over medium-low heat until fragrant, which takes about 2-3 minutes. Be sure to stir frequently to avoid burning.

What other vegetables can I add to this salad?

You can add cucumber, cherry tomatoes, or even roasted sweet potatoes for a heartier salad.

Can I serve this salad warm?

While this salad is best served chilled, you can serve it slightly warm if preferred.

Conclusion

This asparagus salad is the perfect dish to bring vibrant colors and fresh flavors to your table. Whether you’re looking for a light side or a refreshing salad for a gathering, this recipe is sure to be a hit. With its blend of crispy vegetables, tangy dressing, and crunchy hazelnuts, it’s a delightful and nutritious addition to any meal. Enjoy!

Asparagus Salad

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Author: Julia
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This fresh and vibrant asparagus salad is perfect for spring and summer, featuring crisp veggies, a tangy lemon vinaigrette, and toasted hazelnuts. It’s a deliciously refreshing side dish, bursting with flavor and perfect for any gathering.

Instructions

Snap off the bottom of each asparagus spear and cut each spear on a bias in thirds.
Prepare a medium bowl of ice water.
Bring ⅓ cup of water to a low boil in a medium skillet over medium-high heat. Add the asparagus spears and cook for 3 to 5 minutes, or until tender-crisp.
Drain the asparagus and transfer to the ice bath to cool for 5 minutes. Drain well and pat dry.
In a large bowl, whisk together the vinegar, lemon juice, mustard, honey, and garlic powder. Gradually drizzle in the olive oil while whisking. Season with salt and pepper.
Add the asparagus, peas, radishes, green onions, and dill to the dressing and toss well to coat.
Place the lettuce on a serving platter and spoon the salad mixture over the top. Garnish with toasted hazelnuts or walnuts.

Notes

You can substitute the hazelnuts with slivered almonds, pine nuts, or pistachios.

For a creamy twist, crumble feta cheese into the salad.

Store leftovers in an airtight container for up to 2 days, but consume quickly for the best texture.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad
Method: No-Bake
Cuisine: American