As the temperatures rise, our taste buds crave lighter, fresher flavors that scream “summer”! What better way to beat the heat than with a refreshing cold asparagus salad? In this article, we’ll dive into 19 mouth-watering recipes that showcase the versatility of asparagus in a variety of dishes. From classic combinations like lemon and parmesan to international twists like sesame and ginger, we’ve got you covered.
In the following pages, discover how to transform your garden-fresh asparagus into a cool and creamy delight, perfect for alfresco gatherings or a quick summer lunch. With flavors ranging from zesty citrus to tangy feta, there’s something for every palate in this collection of cold asparagus salad recipes. So, let’s get started and make this summer one to remember!
Lemon-Dijon Asparagus and Arugula Salad
Lemon-Dijon Asparagus and Arugula Salad Recipe
Summary: Brighten up your plate with this refreshing salad featuring tender asparagus, peppery arugula, and a zesty lemon-Dijon dressing.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 4 cups arugula leaves
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon Dijon mustard
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup shaved Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Place the asparagus on the prepared baking sheet in a single layer.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast for 12-15 minutes or until tender but still crisp.
6. In a large bowl, combine arugula leaves and roasted asparagus.
7. In a small bowl, whisk together lemon juice and Dijon mustard.
8. Pour the dressing over the salad and toss to combine.
9. Top with shaved Parmesan cheese (if using) and serve.
Cooking Time: 15-20 minutes
Shaved Asparagus Salad with Parmesan and Almonds
This refreshing salad combines the sweetness of asparagus with the salty tang of parmesan and crunch of almonds, perfect for a light and satisfying meal.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– 1/4 cup grated Parmesan cheese
– 1/4 cup sliced almonds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Shave the asparagus into thin strips and place on the prepared baking sheet.
4. Drizzle with olive oil, sprinkle with salt, and toss to coat.
5. Roast in the preheated oven for 12-15 minutes or until tender and slightly caramelized.
6. In a large bowl, whisk together white wine vinegar and a pinch of salt.
7. Add the roasted asparagus, Parmesan cheese, and sliced almonds. Toss to combine.
8. Season with pepper to taste.
9. Serve immediately.
Cooking Time: 15 minutes
Crisp Asparagus Salad with Citrus Vinaigrette
Elevate your salad game with this refreshing and flavorful combination of crisp asparagus, juicy citrus, and tangy vinaigrette.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 2 navel oranges, peeled and segmented
– 1 blood orange, peeled and segmented
– 2 tablespoons citrus vinaigrette (see below)
– 4 cups mixed greens
Citrus Vinaigrette:
– 2 tablespoons freshly squeezed grapefruit juice
– 1 tablespoon olive oil
– 1 tablespoon honey
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss asparagus with olive oil, salt, and pepper on a baking sheet.
3. Roast for 12-15 minutes or until tender but still crisp.
4. In a large bowl, combine mixed greens, roasted asparagus, and citrus segments.
5. Drizzle citrus vinaigrette over the salad and toss to coat.
Cooking Time: 15-20 minutes
Asian-Inspired Cold Asparagus Salad with Sesame Dressing
This refreshing salad combines the natural sweetness of asparagus with the nutty flavor of sesame, perfect for a light and healthy meal or snack.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon honey
– 1/4 cup chopped scallions, for garnish
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together sesame oil, garlic, soy sauce, rice vinegar, and honey until well combined.
2. Add the asparagus to the dressing and toss to coat.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Just before serving, garnish with chopped scallions and season with salt and pepper to taste.
Cooking Time: None! This salad is best served chilled, making it perfect for a quick and easy meal or snack.
Mediterranean Asparagus Salad with Feta and Olives
A refreshing and flavorful salad that combines the sweetness of asparagus, the tanginess of feta, and the savory flavor of olives.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted and sliced green olives
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss asparagus with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes or until tender.
3. In a large bowl, combine roasted asparagus, crumbled feta cheese, sliced olives, and chopped parsley (if using).
4. Drizzle the remaining 2 tablespoons of olive oil and white wine vinegar over the salad. Toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Cold Asparagus and Quinoa Salad with Herbs
This refreshing salad is perfect for a light and healthy meal or as a side dish for your favorite summer gatherings.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Chopped fresh mint leaves for garnish (optional)
Instructions:
1. Cook the quinoa according to package instructions. Allow it to cool.
2. In a large bowl, combine the cooled quinoa, asparagus, parsley, olive oil, and lemon juice. Toss to combine.
3. Season with salt and pepper to taste.
4. Garnish with chopped fresh mint leaves, if desired.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature.
Cooking Time: 20-25 minutes (includes cooking time for quinoa)
Avocado and Asparagus Salad with Lime Dressing
A refreshing and light salad perfect for springtime, combining the creaminess of avocado with the crunch of asparagus.
Ingredients:
– 2 ripe avocados, diced
– 1 pound fresh asparagus, trimmed
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped cilantro or red onion for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and arrange asparagus in a single layer.
3. Roast asparagus for 12-15 minutes, or until tender and slightly caramelized.
4. In a large bowl, whisk together lime juice and olive oil.
5. Add diced avocado to the bowl and gently toss to combine.
6. Once asparagus is cooked, let it cool before adding it to the bowl with the avocado mixture.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Pickled Asparagus Salad with Radishes and Dill
This refreshing salad combines the tangy flavors of pickled asparagus, peppery radishes, and bright dill for a perfect springtime side dish or light lunch.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tablespoons sugar
– Salt, to taste
– 4 cups mixed greens
– 1 bunch of radishes, thinly sliced
– 1/4 cup chopped fresh dill
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Bring a pot of water to a boil. Blanch asparagus for 3-5 minutes or until tender. Drain and immediately submerge in an ice bath.
2. In a bowl, whisk together vinegar, water, sugar, and salt. Add the cooled asparagus and let it sit at room temperature for at least 30 minutes, or refrigerate overnight.
3. Just before serving, combine mixed greens, radishes, and pickled asparagus in a bowl.
4. Sprinkle chopped dill and crumbled feta cheese (if using) on top.
5. Serve immediately.
Cooking Time: 10-15 minutes
Asparagus Ribbon Salad with Prosciutto and Pecorino
Experience the sweet and savory harmony of asparagus, prosciutto, and pecorino in this refreshing salad. Perfect for spring and summer gatherings.
Ingredients:
– 1 pound fresh asparagus
– 6 slices prosciutto, thinly sliced
– 1/2 cup grated Pecorino cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper. Place asparagus in a single layer; drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 12-15 minutes or until tender.
3. Meanwhile, whisk together vinegar and remaining 1 tablespoon olive oil.
4. In a large bowl, combine roasted asparagus, prosciutto, Pecorino cheese, and chopped parsley (if using). Drizzle the vinaigrette over the salad and toss to coat.
5. Serve immediately.
Cooking Time: 15 minutes
Cold Asparagus and Farro Salad with Cherry Tomatoes
A refreshing summer salad that combines the natural sweetness of asparagus, the nutty flavor of farro, and the burst of juiciness from cherry tomatoes.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1 cup cooked farro
– 1 pint cherry tomatoes, halved
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the farro according to package instructions. Let it cool.
2. Bring a large pot of salted water to a boil. Blanch the asparagus for 4-5 minutes or until tender. Shock in an ice bath to stop cooking. Drain and pat dry with paper towels.
3. In a large bowl, combine the cooked farro, blanched asparagus, and cherry tomatoes.
4. In a small bowl, whisk together olive oil and white wine vinegar. Pour the dressing over the salad and toss to coat.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Asparagus Caprese Salad with Balsamic Glaze
Asparagus Caprese Salad with Balsamic Glaze Recipe
Experience the essence of Italy’s famous caprese salad, elevated by the sweetness of roasted asparagus and a tangy balsamic glaze.
Ingredients:
– 1 lb fresh asparagus, trimmed
– 2 large tomatoes, sliced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
– 1 tbsp balsamic vinegar
– 1 tsp honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and spread the asparagus in a single layer.
3. Roast the asparagus for 12-15 minutes, or until tender and slightly caramelized.
4. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, or until reduced and thickened.
5. Arrange the roasted asparagus, tomato slices, and mozzarella cheese on a platter or individual plates.
6. Drizzle the balsamic glaze over the salad and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Smoked Salmon and Asparagus Salad with Creamy Dill Dressing
This refreshing salad combines the rich flavor of smoked salmon with the tender crunch of asparagus, all tied together with a tangy and creamy dill dressing.
Ingredients:
– 6 oz smoked salmon, flaked
– 1 lb fresh asparagus, trimmed
– 2 tbsp olive oil
– 2 tbsp white wine vinegar
– 1 tsp Dijon mustard
– 1/4 cup plain Greek yogurt
– 1 tbsp chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and arrange asparagus in a single layer.
3. Drizzle olive oil over the asparagus, sprinkle with salt and pepper.
4. Roast asparagus for 12-15 minutes or until tender.
5. In a small bowl, whisk together vinegar, mustard, yogurt, and chopped dill.
6. Combine flaked salmon, roasted asparagus, and creamy dill dressing in a large bowl.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Roasted Asparagus and Chickpea Salad with Tahini
Elevate your salad game with this flavorful and nutritious recipe that combines roasted asparagus, creamy chickpeas, and a tangy tahini dressing.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon tahini
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper. Arrange asparagus in a single layer, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 12-15 minutes or until tender.
3. In a medium bowl, combine chickpeas, garlic, lemon juice, and tahini. Season with salt and pepper to taste.
4. Once the asparagus is done, let it cool slightly before chopping it into bite-sized pieces.
5. Combine roasted asparagus and chickpea mixture in a large bowl. Toss gently to combine.
6. Garnish with fresh parsley or cilantro leaves if desired.
7. Serve immediately.
Cooking Time: 20-25 minutes
Cold Asparagus Salad with Mango and Coconut
Refresh your senses with this unique and flavorful salad that combines the sweetness of mango with the earthy taste of asparagus, all tied together with creamy coconut.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 ripe mangos, diced
– 1/4 cup shredded coconut
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the asparagus for 3-5 minutes, or until tender but still crisp.
2. Immediately submerge the asparagus in an ice bath to stop cooking. Drain and pat dry with paper towels.
3. In a large bowl, combine the cooled asparagus, mango, and shredded coconut.
4. In a small bowl, whisk together the lime juice and honey until well combined. Pour the dressing over the asparagus mixture and toss to coat.
5. Season with salt to taste. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15 minutes
Grilled Asparagus Salad with Charred Corn and Chipotle Dressing
Grilled Asparagus Salad with Charred Corn and Chipotle Dressing
A flavorful and refreshing summer salad that combines the natural sweetness of asparagus and corn with a spicy kick from chipotle peppers.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 ears of corn, husked and silked
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup chipotle peppers in adobo sauce, chopped
– 2 tablespoons freshly squeezed lime juice
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush asparagus and corn with olive oil, season with garlic, cumin, salt, and pepper.
3. Grill asparagus for 5-7 minutes, turning occasionally, until tender and slightly charred.
4. Grill corn for 10-12 minutes, turning every 2-3 minutes, until lightly charred.
5. In a bowl, combine grilled asparagus, corn, chipotle peppers, lime juice, and feta cheese (if using).
6. Toss to combine and serve immediately.
Cooking Time: 20-25 minutes
Asparagus and White Bean Salad with Lemon-Herb Dressing
A refreshing springtime salad that combines the natural sweetness of asparagus with the creamy richness of white beans, all tied together with a bright and zesty lemon-herb dressing.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1 cup cooked cannellini beans, drained and rinsed
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon chopped fresh rosemary
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. Preheat oven to 425°F.
2. Toss asparagus with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes or until tender.
3. In a large bowl, whisk together lemon juice, garlic, rosemary, salt, and pepper.
4. Add cooked cannellini beans to the dressing and stir to combine.
5. Toss roasted asparagus with mixed greens and bean mixture.
6. Serve immediately.
Cooking Time: 20-25 minutes
Cold Asparagus and Pea Salad with Mint
Escape the heat with this light and revitalizing salad, perfect for warm weather gatherings or a quick lunch.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 1 cup fresh peas (frozen or canned)
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the asparagus for 3-5 minutes, or until tender but still crisp. Drain and immediately submerge in an ice bath to stop cooking.
2. In a separate bowl, combine peas, mint leaves, olive oil, and vinegar. Season with salt and pepper to taste.
3. Once the asparagus has cooled, slice it into 1-inch pieces and add to the pea mixture. Toss gently to combine.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes of prep time.
Asparagus and Strawberry Salad with Goat Cheese
This sweet and savory salad combines the natural flavors of asparagus, strawberries, and goat cheese for a perfect springtime treat.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 cups sliced strawberries
– 1/2 cup crumbled goat cheese (chèvre)
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper. Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Roast for 12-15 minutes or until tender.
3. In a large bowl, combine roasted asparagus, sliced strawberries, and crumbled goat cheese.
4. In a small bowl, whisk together remaining 1 tablespoon olive oil and white wine vinegar. Pour dressing over the salad and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 20 minutes
Crispy Asparagus Salad with Bacon and Poached Egg
Elevate your salad game with this simple yet impressive recipe, featuring crispy asparagus, smoky bacon, and a runny poached egg.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 6 slices of thick-cut bacon
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 large eggs
– 2 tablespoons white wine vinegar (optional)
– Shaved Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper. Toss asparagus with olive oil, salt, and pepper. Roast for 12-15 minutes or until tender and crispy.
3. Cook bacon in a skillet over medium heat until crispy. Drain on paper towels.
4. Poach eggs by cracking them into simmering water. Cook for 3-4 minutes or until the whites are set. Remove with slotted spoon.
5. Assemble salad by placing roasted asparagus, crumbled bacon, and poached egg on a plate.
6. Drizzle with white wine vinegar (if using) and sprinkle with Parmesan cheese (if desired).
Cooking Time: 25-30 minutes
Summary
Beat the heat this summer with these refreshing cold asparagus salad recipes! From classic combinations like Lemon-Dijon Asparagus and Arugula Salad to unique twists like Asian-Insipired Cold Asparagus Salad with Sesame Dressing, there’s something for everyone. Discover new flavors and textures with ingredients like avocado, quinoa, and prosciutto. Whether you’re looking for a light and citrusy salad or a hearty and filling meal, these 19 recipes are sure to satisfy your cravings.
