Asparagus Salad
Asparagus Salad
Ingredients
Salad
- 1 pound asparagus
- 4 cups butterleaf lettuce
- 1 cup baby peas (thawed or 1 cup sugar snap peas, sliced diagonally)
- 1 cup sliced radishes
- 1 green onion (thinly sliced)
- 2 tablespoons chopped fresh dill
- ¼ cup toasted hazelnuts (or walnuts, roughly chopped)
For the Dressing
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoons Dijon mustard
- ½ teaspoon honey
- ½ teaspoon garlic powder
- ⅓ cup olive oil
- salt and black pepper (to taste)
Instructions
- 1
Snap off the bottom of each asparagus spear and cut each spear on a bias in thirds.
- 2
Prepare a medium bowl of ice water.
- 3
In a medium skillet, bring ⅓ cup of water to a low boil over medium-high heat. Add the asparagus spears and cook uncovered for 3 to 5 minutes or just until tender crisp. Thinner spears may cook faster, while thicker spears may need extra time.
3 min - 4
Drain the asparagus and transfer to the prepared ice bath to cool for 5 minutes. Drain well and pat dry.
5 min - 5
In a large bowl, add the vinegar, lemon juice, mustard, honey, and garlic powder. While whisking, gradually drizzle in the olive oil until combined. Season with a pinch of salt and pepper.
- 6
Add the asparagus, peas, radish, green onion, and dill to the dressing and toss well to coat. Season with additional salt and pepper to taste.
- 7
Place the lettuce on a serving platter and gently spoon the asparagus mixture overtop. Drizzle with any remaining dressing.
- 8
Garnish with chopped hazelnuts.
Nutrition
Per serving (based on 4 servings)
