Asparagus Salad

Asparagus Salad Recipe

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 ;)...

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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Comments

  • I love this salad, it has all of my favourite ingredients. I love your site. Thanks for sharing. M.

    Myrtle
  • I am going try this recipe raw it sounds awesome!!!!!

    eric
  • This recipe happens to contain just about everything I was planning to make dinner with tonight and coincidentally have in the fridge. Perfect timing!

    Megan
  • A new farmers market just opened a few blocks from my house, too! I share your excitement!

    Badger
  • This looks so fresh. I can't wait until the asparagus starts popping up here. I like your idea of adding the radishes for a subtle bite of spicy. So for now I wait...

    Marissa Makes
  • What a flavorful, crunchy, and versatile salad. Your recipes are always full of vitality. Right now in Chile, we are sans asparagus as it's fall. However tonight I am going to give this a try using some tender broccoli. And you're right, with a farmers market in your own hood, you won't need to stray far. :) Tchau, Liz

    Liz Caskey
  • Truly lovely. I love asparagus season and I am learning to love radishes :)

    Whitney
  • Great salad - I love the just "not raw" vegetables!

    Rita Cotter
  • How funny: the baker at our farmer's market is extremely grumpy too! Sounds delicious.

    Kirsten
  • Gorgeous, just gorgeous. Love the idea of this, esp with mint.

    debbie
  • thanks for the recipe of asparagus salad...i love it i love vegetables......and i try it,,thank you for sharing it.

    jing regidor
  • what a wonderful recipe ... I'll try with chopped mint !! thank you for sharing !!

    sonia
  • I'e to go to my market this morning (fridge is empty after the weekend!). I put on my list asparagus and brocolis to try your recipe. I'll try with fresh basil: I'we got a pot from "Provence" last weekend... Mmmm! Thank you sharing.

    Dominique (de vous à moi...)
  • Heidi, This flavor combo sounds yummy! I like the idea of adding in thinly sliced raw radishes to the lightly cooked spring veggies. My 1 year old twins devour lightly sauteed asparagus and broccolini (with lots of garlic). -Ali

    Ali (Whole Life Nutrition)
  • I love your bright, crisp salads! I've made the broccoli crunch and peanut noodle a few times for myself and to share. I love everything in this, so I think I'll add it to the collection, too! Fantastic news about the little market. We have one that rotates Fridays, but I'm never able to get the schedule right!

    Christina
  • it looks so refreshing n crisp , i can have it for a meal.........i discovered your site very recently n became a fan already.

    sangeeta khanna
  • Your recipes are so versatile that even if I did not have the exact ingredients listed in your recipe , I could use what I have and still have a great dish. I wish I had fresh tofu at my farmers market! So lucky!!

    seaweed snacks
  • I have been your avid reader for quite sometime and have tried out most of your asparagus recipes, I love them all ....especially the stir fry with mint. This is another wonderful creation...keep em coming.

    Swarna
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