Asparagus Salad Recipe

Inspired by the new farmers market up the street from my house, I made this sauteed asparagus and broccolini salad. Finished with slivered radishes, a chunky lemon-pinenut dressing, and a bit of shaved Parmesan it works alongside pasta, topped with poached eggs, or, on its own.

Asparagus Salad

There is a new weekly farmers' market just a few blocks from my house. I love it. I walk out my front door, cross the park, and make my way along tree-lined Noe Street until I see the little pop-up stalls. It's just the right size - not too big, not too small. Inspiring without being overwhelming. I came home the other night with a basket overloaded with all things spring and made this asparagus salad. Nothing fancy, the asparagus and broccolini got a quick stint in a hot skillet along with a bit of olive oil - just long enough to take that raw edge off. Then it was out of the skillet and onto a platter along with some sliced radishes, a chunky lemon-pinenut dressing, and a bit of shaved Parmesan. Tasty. I'm going to make it again tomorrow and serve it over some (pan-fried) scallion gnocchi I have in the refrigerator.

Asparagus Salad Recipe

Welcome to the neighborhood Happy Boy Farms, Serendipity Farm, Shelly's Garden, organic asparagus guy, grumpy French baker guy, and everyone else who is a part of the new market. If only I could get my favorite Massa almond butter and Hodo tofu I might never have to leave the neighborhood ;)...

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Asparagus Salad Recipe

A few notes - for fun I cut the asparagus into coin-shaped pieces here, so they'd match the radish slices. It's a bit of extra prep, but worth the effort. And then there's the dressing. The dressing is lemony and bright, and a bit like a coarsely chopped pesto minus the basil. You could certainly add chopped basil later in the season (or mint) for a variation. I have you make a bit extra with this recipe in case you need a bit extra for pasta, grains, or salad greens that you might serve over, under or around this. Vegans, you can make this by leaving out the Parmesan.

12 spears of thick asparagus, sliced into 1/4-inch thick coins
5 - 6 broccolini (or broccoli) florets, trimmed and cut into bite-sized pieces

1 1/2 tablespoons fresh lemon juice
big pinch of salt
1 small shallot, chopped
3 tablespoons extra virgin olive oil
1/4 cup pine nuts, toasted, and coarsely chopped

7 tiny radishes, washed trimmed and very thinly sliced
zest of one lemon
a bit of shaved parmesan

Wash the asparagus and broccolini well and set aside. Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside.

To cook the asparagus, place a splash of olive oil along with a couple pinches of salt in a large skillet over medium-high heat. When the pan is hot add the asparagus and broccolini. Toss well and cover the skillet with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute - but only if needed. You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Taste, add a bit of salt if needed. Toss with 1/3 of the pine nut dressing, adding more as needed - as I mention up above, you might have a bit extra.

Turn everything out onto a platter and finish with some shaved Parmesan.

Serves 2 - 3.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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I made a variation of this combined with the recent orzo salad this past weekend--just-cooked asparagus, spinach, thin-sliced radishes, orzo, crumbled feta, lemon juice, chopped pecans and orzo, topped with some dried cranberries. What a hit! I love all the salads as the weather warms up.


Now it doesn't get any yummier than this! It's absolutely delicious!! I just can't express how my family members relished this one and that really made me so very happy...thank you so much for such a wonderful recipe!

Salad Recipes

YUM! I just made this for 9 guests and they devoured it. I will add it to my favorites as a crowd pleaser.

victoria Allman

I definitely have to try this recipe. My kids hate asparagus so I will have to cook it when its just me and hubby.

Gourmet Mama

I made this tonight & added some warm lentils to make it stretch a little further (as well as for a bit of protein). I also added garlic scapes to the broccolini/asparagus blend. Delicious!


I started to make this the other day with radishes from my garden. I quickly realized I was out of asparagus and broccoli. After a quick trip to the farmer's market and a substitution of Chinese broccoli we had a wonderful sidedish to our bison. And leftovers for lunch! Thanks!


Just a quick update: I took the leftovers in for lunch today -- put it over some grilled romaine with a wild rice salad. Great lunch. Dressing is even better today. Thanks again for a keeper.

grateful parm

I loved this. I switched it up and steamed the veggies and the natural flavors af all the ingredients compliment each other well. It's also good the day after for a nice cold salad. Thanks Heidi!


I loved this recipe - so easy and tasty. I had some freshly dried cranberries from my local farmer's market and added them as a garnish.


I'm doing a complete cook on the grill dinner this Saturday for Foodbuzz and was needing a new recipe for a salad - I'm going to grill romaine lettuce and top it with grilled asparagus and your pine nut dressing. Should be a hit! (Pics and details of all the courses will be on my blog on Sunday if anyone's interested!)

Michele Morris

Served the buckwheat cake last night with some baked plums and whipped cream with a little maple syrup in it to 13 ladies. They loved it. We watched a movie called Blindsight btw which is about some blind Tibetan children who attempted to climb a mountain in the Himalayas - very inspirational.


This is excellent! I did not have lemons but used (the last of) grapefruit instead. It is great. I'm eating it right now over my leftover buckwheat cake and can't wait to have leftovers tomorrow for lunch. Thanks for such a great and flexible dish.

grateful parm

Asparagus, broccoli and radishes---I'd never thought to combine them, but it sure looks like a natural here.


I have some beautiful asparagus in my fridge and I was looking for a new way to prepare it. This looks delicious!

Cookin' Canuck

Loved this dish! Made it for dinner last night and I'm forwarding the recipe on to family and friends. I included mint which I think made the dish. I'm having the small amount leftover for lunch. Thanks so much!


Wow this salad looks so delicious. Thanks for sharing! I can't wait to try it out.

Angela (Oh She Glows)

Wonderful, springy and fresh. How wonderful that you have a farmer's market so close. Love the radish/asparagus/broccoli combo--I'm making this tonight!


i grew up in your neighborhood many moons ago on clipper street between noe and sanchez; in the days that cesar chavez street was army street. having lived in hawaii since the 70's, i have to tell you it is most enjoyable to hear of your noe valley life through your recipes. thanks so much...i am inspired! HS: Thanks for the note Tav. The foggy summers are still the same ;)


Another amazing post. I can't wait to make this on the weekend and I'm off to try to Buckwheat Cake as well. Thank you for sharing and inspiring...I feel like I'm so motivated to cook well for my family after I read your posts.

Mixing Bowl Mama

This is delicious! I'm eating it right now. In fact, I think I may eat the whole bowl....


simple preparation of fresh local ingredients--you can't go wrong with that!


Inspired by this, I substituted fiddleheads for the broccolini and tossed in a bit of fresh spring garlic to the dressing. It was absolutely divine! Will definitely make this again. Thanks for the continued inspiration.


I absolutely loved this recipe - was so delicious and tasty, even with regular broccoli and radishes from boring old Safeway (our farmer's markets are not quite bustling with fresh produce yet!). I loved it so much that I have recommended it to my readers :)

Renegade Calgarian

This looks so crisp and green and spring and wonderful! Our Farmer's market is just opening this week. Can't wait to see what's in store!


I'll be so sad to say goodbye to asparagus season. I especially love the ultra-skinny stalks, sigh. On to Heirloom Tomatoes I suppose!

Feast on the Cheap

Radishes leaves can also be used. Just wash and chop.


Wonderful! I have some fresh asparagus waiting for me in the fridge when I get home. This will be perfect.


I'm not crazy about asparagus, but the rest of the salad sounds mouth watering! I think I'll just substitute extra broccoli, instead.

Craft Stew

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