Best Chopped Asparagus Salad Recipes

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PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD



Pea, Asparagus And Arugula Chopped Salad image

Provided by Amanda Hesser

Categories     project, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

Sea salt
1/2 cup peas
6 spears asparagus, trimmed
1 tablespoon thinly sliced garlic chives, or chives and 1/2 small garlic clove, crushed
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
3 tablespoons extra virgin olive oil
1 cup roughly chopped baby arugula
2 cups 1/4-inch slices lollo rosso or red leaf lettuce
1 tablespoon chopped tarragon
1 1/2-inch piece daikon radish, sliced into paper thin rounds with a vegetable peeler (cut rounds in half if larger than 1 inch in diameter)

Steps:

  • Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
  • In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
  • In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams

CHOPPED ASPARAGUS SALAD



Chopped Asparagus Salad image

Provided by Claire Robinson

Time 14m

Yield 4 servings

Number Of Ingredients 6

Kosher salt and freshly cracked black pepper
1 pound medium asparagus, trimmed
1 small shallot, chopped
1 to 2 tablespoons champagne vinegar
2 to 3 tablespoons garlic-infused extra-virgin olive oil
1/4 pound chunk Parmesan

Steps:

  • Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
  • In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.

ASPARAGUS CHOPPED SALAD WITH MEYER LEMON DRESSING



ASPARAGUS CHOPPED SALAD WITH MEYER LEMON DRESSING image

Categories     Salad     Leafy Green

Yield 2-4

Number Of Ingredients 19

Meyer Lemon Dressing
¼ cup freshly squeezed Meyer lemon juice (or 3 tablespoons freshly squeezed lemon juice)
1 tablespoon freshly squeezed orange juice
½ teaspoon finely grated lemon zest
1 tablespoon red wine vinegar
2 tablespoon prepared mayonnaise
1 heaping tablespoon whole grain mustard
2 teaspoons honey
Salt and freshly ground pepper
1/4 cup olive oil
Salad
Salt and pepper
16 spears fresh asparagus, trimmed
5 cups mesclun or argula greens
½ pint grape tomatoes, halved
8 ounces aged white cheddar cheese, cut into ½-inch dice
1 English cucumber, cut into ½-inch dice
½ cup pitted and coarsely chopped black olives
1 cup canned chickpeas, drained, rinsed and drained again

Steps:

  • Whisk together the lemon juice, orange juice, zest, vinegar, mayonnaise, mustards, honey and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Heat a grill to high or a grill pan over high heat. Brush the asparagus with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the asparagus for 3 to 5 minutes, turning once, for crisp tender. Remove and cut on the bias into 1-inch long pieces. Combine the meclun, tomatoes, cheese, cucumber, olives, chickpeas, and asparagus in a large bowl. Add half of the dressing and toss well to coat, season with salt and pepper. Divide the salad among large dinner plates. Drizzle with more of the dressing and top with pita chips

CHOPPED ASPARAGUS SALAD



Chopped Asparagus Salad image

A colorful and flavorful side dish or light meal. The freshest asparagus has heads that are tightly closed, not feathery.

Provided by Queen of Everything

Categories     Peppers

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

1 bunch fresh asparagus, cut into bite sized pieces
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 cup diced orange bell pepper
1/2 cup diced green bell pepper
1/2 cup diced sweet onion
1/2 pint grape tomatoes, sliced in half
1 garlic clove, smashed and minced fine
1/2 fresh lemon, juice of
1 tablespoon rice wine vinegar
1 tablespoon honey
4 tablespoons extra virgin olive oil
salt
fresh ground black pepper

Steps:

  • In medium-sized bowl, combine garlic, vinegar, lemon juice, honey, salt and pepper.
  • Drizzle in olive oil slowly, while whisking.
  • Drop in peppers, onions and tomatoes as you chop them.
  • Blanch asparagus: boil water, drop asparagus into the water and notice that the color turns a bright green, about 30 seconds, immediately remove asparagus with a slotted spoon to ice water to stop the cooking process.
  • Once asparagus has cooled a bit, add to the other ingredients and toss well.
  • The longer this marinates, the better it tastes.

Nutrition Facts : Calories 182.3, Fat 13.8, SaturatedFat 1.9, Sodium 6.7, Carbohydrate 14.4, Fiber 3.1, Sugar 9.2, Protein 2.4

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