Description
A refreshing and flavorful asparagus salad, perfect as a light lunch, side dish, or appetizer. This recipe combines tender asparagus with a tangy vinaigrette and complementary ingredients for a delightful culinary experience.
Ingredients
Scale
- 500g green asparagus, ends trimmed
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 small red onion, thinly sliced
- 100g cherry tomatoes, halved
- 50g toasted almonds, roughly chopped
- 50g crumbled feta cheese (optional)
- For the Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
- Blanch the asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes, or until tender-crisp. Drain and immediately rinse with cold water to stop the cooking process. Pat dry.
- Grill or pan-fry the asparagus (optional): Heat 1 tbsp olive oil in a grill pan or skillet over medium heat. Add the asparagus and cook for 5-7 minutes, turning occasionally, until lightly charred or tender. Season with salt and pepper. (Alternatively, skip this step and use the blanched asparagus directly.)
- Prepare the vinaigrette: In a small bowl, whisk together 3 tbsp olive oil, lemon juice, Dijon mustard, minced garlic, and chopped parsley. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine the blanched or grilled asparagus, thinly sliced red onion, halved cherry tomatoes, and toasted almonds.
- Dress the salad: Pour the vinaigrette over the salad and toss gently to combine.
- Garnish (optional): Sprinkle crumbled feta cheese over the salad before serving.
- Serve immediately or chill for later.
Notes
- For a vegetarian option, omit the feta cheese.
- You can substitute other nuts for almonds, such as walnuts or pecans.
- Feel free to add other vegetables to the salad, such as cucumbers or bell peppers.
- The salad can be made ahead of time, but add the vinaigrette just before serving to prevent the asparagus from becoming soggy.
- Adjust the amount of lemon juice and mustard in the vinaigrette to your liking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blanching, Grilling/Pan-frying (optional), Mixing
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: spargelsalat, asparagus salad, german salad, spring salad, vegetable salad, healthy salad, vinaigrette, almonds, feta cheese, rezepte, recipe