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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Asparagus is the ultimate spring vegetable because it goes with practically everything. And if five-star oven-roasted asparagus is your go-to side, it's time to add this standout salad to your roster. Tossed with bacon, parmesan, walnuts, radishes, fresh herbs, and a lemony vinaigrette, this recipe strikes the balance of refreshing, tender, salty, and crunchy. It’s right at home on a plate piled with slices of this glazed Easter ham and buttery homemade biscuits, but it also shines as a light lunch all on its own. (Toss in a can of rinsed white beans for a protein boost!) Best of all, this salad is a make-ahead marvel. It tastes just as good after hanging out in the fridge for a few days, so it's perfect for meal prep or easy entertaining.
Find more asparagus recipes here!
What is the best way to trim asparagus?
The bottoms of asparagus can be woody and tough, so trimming them is essential. Some prefer snapping the ends off one-by-one using their hands, but not only does that take more time, you also lose a lot of good asparagus. The easiest method is to gather the asparagus into a small bunch and slice off an inch or two from the bottoms with a sharp knife. Because the asparagus in this salad is steamed, the cooking will render any tougher parts tender.
Can asparagus be eaten raw in a salad?
They certainly can, but this recipe calls for steaming the asparagus before tossing them in the salad. Raw asparagus can sometimes be woody and slightly bitter. A quick steam followed by a dunk in an ice bath brings out the vegetable's sweetness while keeping it bright green and crisp-tender.
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Ingredients
- 1/2 cup
walnuts
- 2
slices bacon
- 1 lb.
asparagus, ends trimmed and spears cut into thirds on the diagonal
- 1/2
bunch radishes, cut into 1/4-inch half-moon slices
- 1/2 cup
shaved parmesan cheese, plus more for serving
- 1/4 cup
chopped tender herbs (parsley, chives, basil, dill, mint, or a combination), plus more for serving
- 3/4 tsp.
kosher salt
- 3 Tbsp.
olive oil
- 2 tsp.
dijon mustard
- 1 tsp.
honey
Zest and juice of 1 lemon
- 1
shallot, finely chopped
- 1/4 tsp.
black pepper
Directions
- Step 1In a medium skillet, toast the walnuts over medium heat, stirring frequently so they don't burn, until they are toasted and fragrant, 4 to 6 minutes. Remove to a cutting board, let cool, then coarsely chop.
- Step 2Wipe out the skillet and add the bacon. Cook over medium heat, flipping occasionally, until brown and crispy, 5 to 7 minutes. Transfer to a paper-towel lined plate to cool; crumble.
- Step 3Bring 2 cups water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water. Add the asparagus to the basket and steam until tender, 3 to 4 minutes; immediately transfer to the ice water to stop the cooking. Pat the asparagus dry with a clean kitchen towel or paper towels.
- Step 4In a large bowl, combine the asparagus, radishes, parmesan, herbs, and walnuts. Season with ½ teaspoon salt.
- Step 5In a small mason jar, combine the oil, mustard, honey, lemon zest, lemon juice, shallot, pepper, and remaining ¼ teaspoon salt. Secure the lid and shake vigorously to combine. Drizzle over the asparagus mixture and toss to coat.
- Step 6Transfer to a serving bowl and sprinkle with the bacon and more parmesan and herbs.
Tip: The salad will stay fresh for up to 4 days in an airtight container in the refrigerator. Wait to add the walnuts and bacon until just before serving.
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