Asparagus Salad
This Asparagus Salad is one of the easiest ways to celebrate fresh spring produce. Tender, bright green asparagus gets quickly blanched, then tossed with shaved Parmesan, toasted pine nuts, and a simple lemon dressing that ties everything together beautifully. It comes together in under 15 minutes with just six ingredients, and it tastes like something you would order at a nice restaurant.
Equipment
- Large pot For blanching the asparagus
- Fine mesh strainer or colander
- Large mixing bowl
- Small skillet or pan For toasting pine nuts
- Vegetable peeler or cheese shaver For shaving the Parmesan
- Zester or microplane
- Tongs or salad servers
- Knife and cutting board
- Bowl of ice water For the ice bath
- Salad spinner (optional) For drying the asparagus after the ice bath
Ingredients
- 1 lb asparagus about 450g, tough ends trimmed
- 0.25 cup pine nuts about 35g, toasted
- 0.25 cup Parmesan about 25g, shaved; use a wedge of Parmigiano-Reggiano for best results
For the Lemon Dressing
- 1 lemon zest and juice
- 2 tbsp extra virgin olive oil about 30ml
- salt and pepper to taste
Instructions
- Rinse the asparagus under cold water, then snap or cut off the woody ends (about 1 to 1.5 inches from the bottom). Set the trimmed spears aside.
- Fill a large bowl with cold water and a generous handful of ice cubes and place it near the stove, ready to use immediately after blanching.
- Bring a large pot of salted water to a full boil and add the asparagus. Blanch thin spears for 1 to 2 minutes, thicker spears for 2 to 3 minutes, until vivid bright green and tender-crisp.
- Transfer the asparagus immediately to the ice bath and leave for 2 to 3 minutes, then remove and pat very dry with a clean kitchen towel or paper towels.
- In a dry skillet over medium-low heat, toast the pine nuts for 2 to 3 minutes, stirring frequently, until lightly golden and fragrant. Transfer immediately to a plate to cool.
- Whisk together the olive oil, lemon juice, and lemon zest in a small bowl, then season with salt and pepper to taste.
- Toss the dry asparagus spears with the dressing, then top with toasted pine nuts and shaved Parmesan. Finish with a crack of black pepper and serve immediately.
Notes
- Choose firm, straight asparagus spears with tightly closed tips — avoid limp or browning stalks.
- Do not skip the ice bath. It locks in the bright green color and prevents the asparagus from overcooking.
- Dry the asparagus thoroughly after the ice bath — excess water will dilute the dressing and make the salad watery.
- Toast pine nuts fresh right before assembling. Pre-toasted nuts from a bag lose their nutty aroma and flavor.
- Use a wedge of Parmigiano-Reggiano and shave it yourself. Pre-grated Parmesan in a can has a completely different texture and flavor.
- Dress the salad just before serving — lemon juice will soften the asparagus if it sits too long.
- No pine nuts? Substitute toasted slivered almonds, chopped walnuts, or toasted pepitas.
- To make it vegan, skip the Parmesan and top with toasted breadcrumbs and a drizzle of good olive oil for richness.
- Blanched asparagus can be prepped up to 24 hours in advance and stored dry in an airtight container in the fridge.
- Leftovers can be refrigerated for up to 1 day, but the asparagus will soften slightly from the lemon juice over time.
Nutrition
Serving: 1ServingCalories: 175kcalCarbohydrates: 6gProtein: 7gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 180mgPotassium: 280mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 12mgIron: 10mg
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