Ingredients
1 lb (450g) Fresh asparagus spears, trimmed and cut into 2-inch pieces
1 cup Cherry tomatoes, halved
½ cup Shaved Parmesan cheese
¼ cup Toasted sliced almonds
¼ cup Red onion, thinly sliced
2 tbsp Fresh herbs (basil, mint, or dill), chopped
2 tbsp Lemon juice
¼ cup Extra-virgin olive oil
1 tsp Dijon mustard
1 tsp Honey or maple syrup
½ tsp Sea salt (plus more to taste)
¼ tsp Freshly ground black pepper
Instructions
1. Blanch: Bring a pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until tender-crisp. Immediately plunge into an ice water bath to stop cooking. Drain and pat dry.
2. Dressing: Whisk together lemon juice, Dijon, honey, salt, and pepper in a small jar or bowl. Slowly whisk in olive oil until emulsified.
3. Combine: In a large bowl, toss the blanched asparagus with cherry tomatoes, red onion, and fresh herbs.
4. Dress: Pour vinaigrette over the vegetables and toss gently to coat evenly.
5. Serve: Transfer to a platter and top with shaved Parmesan and toasted almonds immediately before serving.
Notes
Pro-Tips:
• Blanching locks in the bright green color; be sure to use the ice bath to keep the texture crisp.
• Add the almonds and Parmesan right before serving so they maintain their crunch and don’t become soggy.
• If you prefer a raw salad, use a vegetable peeler to create thin asparagus ribbons instead of blanching.
Variations:
• Protein Boost: Top with grilled chicken, seared scallops, or a hard-boiled egg.
• Asian Twist: Substitute the lemon dressing for a soy-ginger vinaigrette and top with toasted sesame seeds.
• Sweet & Savory: Toss in a handful of fresh strawberries or orange segments for a fruity contrast.
- Prep Time: 10
- Cook Time: 5
- Category: Salad
- Method: Blanch & Toss
- Cuisine: Contemporary