Description
A crisp and fresh asparagus salad dressed with a tangy lemon vinaigrette, perfect for spring and light meals.
Ingredients
Scale
- 450 g (1 lb) asparagus
- 8 g (1½ tsp) kosher salt
- Zest of 1 lemon + 30 ml (2 tbsp) lemon juice
- 60 ml (¼ cup) extra-virgin olive oil
- 5 g (1 tsp) Dijon mustard
- 10 g (2 tsp) honey or maple syrup
- 1 small clove garlic, minced
- 30 g (1 oz) toasted sliced almonds
- 20 g (¾ oz) shaved Parmesan (optional)
- Freshly ground black pepper to taste
Instructions
- Trim woody ends from the asparagus.
- Bring a large pot of water with salt to a rolling boil.
- Blanch the asparagus in the boiling water until tender-crisp.
- Transfer asparagus to a bowl of ice water to shock and stop the cooking.
- Make the lemon vinaigrette by whisking all ingredients together.
- Assemble the salad on a platter, dressing it with the vinaigrette and topping with almonds and Parmesan.
- Garnish with lemon zest and olive oil, and serve immediately.
Notes
For a vegan option, omit the Parmesan and substitute honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 3g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 6mg