Asparagus Salad
A vibrant asparagus salad with crisp-tender spears, bright lemon dressing, and salty ricotta salata—ready in under 10 minutes.
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.
Notes
I tested the blanching time three times: 2 minutes on thick spears, 90 seconds on thin ones ensured the ideal snap.
I found tossing the asparagus in the dressing while still slightly warm helps it absorb more flavor.
When stored, the salad keeps its texture best if you add the ricotta salata just before serving.