Asparagus spring salad

Asparagus Spring Salad

Welcome the vibrant flavors of spring with this refreshing Asparagus Spring Salad. This dish combines tender asparagus, crisp radishes, and a zesty lemon vinaigrette, making it a perfect side for any meal. The fresh ingredients and simple preparation make it a standout choice for a light lunch or a delightful addition to your dinner table.

Serving Size and Yield

This recipe serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Ingredients

• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 cup radishes, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)

Instructions

1. Blanch the asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
2. Combine the vegetables: In a large bowl, mix the blanched asparagus, radishes, and red onion.
3. Whisk the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Toss the salad: Pour the dressing over the vegetables and toss gently to combine.
5. Garnish and serve: Sprinkle the salad with fresh parsley and feta cheese, if using. Serve immediately.

Additional Notes

For a vegan version, omit the feta cheese or substitute with a plant-based alternative. You can also add a handful of toasted almonds or sunflower seeds for extra crunch.

Nutritional Information

Estimated per serving: 120 calories, 9g fat, 9g carbohydrates, 3g protein, 3g fiber.

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