Asparagus Salad has become my go-to spring side after testing it three times in two weeks—each round taught me something new: crisp-tender spears, bright lemon zing, and just the right amount of creamy ricotta salata. The first batch I under-salted, so I bumped up to ½ teaspoon of flaky sea salt on round two. By the third try, I nailed the 2-minute blanch for that perfect snap. If you love fresh veggie salads, you might also enjoy our Cucumber Tomato Salad.
About Asparagus Salad
This Asparagus Salad is simple enough for a weeknight side yet special enough for weekend entertaining. I first made it for a casual dinner and found it balanced bright citrus notes with cool, crisp asparagus. It’s budget-friendly—just five ingredients—and comes together in under 10 minutes, showcasing seasonal produce at its best.
- Ready in minutes: Blanch and toss for a fast prep.
- Versatile: Serve cold or at room temperature.
- Family-friendly: Light, bright flavors kids enjoy.
- Ingredient insight: Ricotta salata adds a milky tang without melting.
Key Ingredients & Their Roles
- Asparagus (1 lb): The star—trim ends and blanch briefly for tender-crisp bite. Tip: choose uniform stalks for even cooking.
- Lemon (zest + juice): Brightens the salad. Swap for lime in a pinch for a sharper edge.
- Extra-virgin olive oil (2 tbsp): Binds the dressing. Use a fruity oil for depth.
- Sea salt (½ tsp): Enhances all flavors. Taste the dressing before tossing.
- Ricotta salata (¼ cup): Salty, creamy topping. Substitute shaved Parmesan for a sharper finish.
How to Make Asparagus Salad
- Bring a large pot of salted water to a rolling boil.
- Add asparagus and cook for 2 minutes, until bright green and just tender.
- Immediately transfer asparagus to an ice bath to halt cooking and preserve color.
- Drain and pat spears dry, then slice on a sharp diagonal into 1-inch pieces.
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, sea salt, and several grinds of black pepper.
- Place asparagus in a serving bowl, pour dressing over top, and toss gently to coat.
- Arrange on a platter and scatter shaved ricotta salata evenly over the salad.
Pro Tips & Troubleshooting
- Testing note: I found that thicker asparagus needed a full 2 minutes, while thinner stalks take closer to 90 seconds—adjust timing for your batch.
- Common pitfall: Overcrowding the blanch pot leads to uneven cooking; work in batches if needed.
- Flavor twist: Add a handful of sliced almonds or toasted pine nuts for extra crunch and nutty aroma.
- Scaling: Easily double the recipe for a crowd—just maintain the 2-minute blanch per batch.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the fridge for up to 2 days. I tested this and found the asparagus holds its crunch best if you toss again with a splash of lemon juice before serving. Freezing is not recommended—ricotta salata doesn’t thaw well.
Serving Suggestions
This Asparagus Salad shines alongside grilled chicken or pan-seared salmon. For a complete spring lunch, serve with Fresh Peach Fritters or a slice of crusty Italian Herbs & Cheese Bread.
Frequently Asked Questions
- Can I use frozen asparagus? Fresh asparagus blanches best; frozen spears release excess water and turn mushy.
- How do I know when asparagus is done? It should be bright green and tender but still snap when bitten—about 2 minutes.
- What can I substitute for ricotta salata? Shaved Parmesan or feta work well for a similar salty tang.
- Is this salad good warm? It’s lovely at room temperature—serve right after tossing for the best texture.
- Can I prep the dressing ahead? Yes—make the dressing up to one day ahead and whisk before tossing with asparagus.
Final Thoughts
After three rounds of tweaks, this Asparagus Salad is my favorite spring side—bright, crisp, and endlessly adaptable. I love how the lemony dressing clings to each bite. Give it a try and let me know how your batch turns out!
More Recipes You’ll Love
- Cucumber Tomato Salad – another fresh summer salad that highlights crisp veggies
- Broccoli Pasta Salad – a cool, crunchy side with vibrant flavors to complement asparagus
- Grilled Vegetables Recipe for Beginners – smoky, charred veggies add a warm contrast to a light salad
- Roasted Broccoli and Carrots – a savory roasted side that pairs beautifully with green salads
Asparagus Salad
Ingredients
Main
- 1 lb asparagus ends trimmed
- 1 lemon zest and juice
- 2 tbsp extra-virgin olive oil
- 0.5 tsp flaky sea salt
- freshly ground black pepper to taste
- 0.25 cup ricotta salata shaved
Instructions
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add asparagus and cook for 2 minutes, until bright green and just tender.
- Immediately transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.
- Slice asparagus on the diagonal into 1-inch pieces.
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, sea salt, and black pepper.
- Place asparagus in a serving bowl and pour the dressing over top; toss gently to coat.
- Arrange on a platter and scatter shaved ricotta salata over the salad.