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Asparagus salad with lemon dressing served
Vibrant asparagus spears tossed with rocket, tomatoes, and nutty parmesan in a zesty lemon vinaigrette

Fresh Asparagus Salad with Lemon Vinaigrette

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals Salads
The secret to the perfect spring salad is timing. The asparagus is heat-treated (blanched) for only moments so it loses its rawness but keeps its crunch. The contrast of the lemon vinaigrette and the salty Parmesan highlights the sweet taste of the asparagus. Elegant starter or light dinner.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 230 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large saucepan for blanching
  • Bowl with iced water
  • Frying pan

Allergen Information

⚠️ Milk
⚠️ Nuts (Almonds)

Instructions

1 ✓

Snap off the woody ends of the asparagus, cut the spears into 2-3 diagonal pieces.

Tip: Diagonal cutting provides a larger surface area, so the asparagus warms through faster and looks more spectacular.
2 ✓

Cook the asparagus in boiling salted water for 2-3 minutes (blanching), then immediately transfer to iced water.

Tip: The ice bath 'shocks' the vegetable: the sudden cooling fixes the cell wall structure (crunchiness) and chlorophyll (green colour).
3 ✓

Toast the almonds in a dry frying pan until golden brown.

Tip: The release of essential oils makes them truly aromatic.
4 ✓

Prepare the dressing: in a small jar, shake together the olive oil, lemon juice, honey, salt, and pepper until it becomes a creamy emulsion.

Tip: The emulsion is stable when the oil and lemon juice do not separate into layers.
5 ✓

In a large bowl, mix the drained asparagus, halved tomatoes, and rocket with the dressing.

Tip: Only mix immediately before serving, because rocket wilts quickly from the acid.
6 ✓

When serving, scatter Parmesan shavings (use a vegetable peeler) and toasted almonds on top.

Tip: The saltiness of the umami-rich Parmesan counterbalances the honey dressing wonderfully.

Recipe FAQ

Do I need to peel green asparagus?
Usually not, just snapping the end is enough. If the stalk is very thick, the bottom third can be thinly peeled with a vegetable peeler.
How long does the dressing keep?
It keeps in the fridge for a week in a jar.

Ingredients

  • 500 g Green asparagus
  • 100 g Rocket
  • 50 g Parmesan cheese (whole, for shavings)
  • 200 g Cherry tomatoes
  • 2 tbsp Fresh lemon juice
  • 4 tbsp Extra virgin olive oil
  • 1 tsp Honey
  • 1 pinch Salt
  • 0.5 tsp Pepper
  • 30 g Flaked almonds