Asparagus salad has a wonderful flavor and lasts in the fridge for quite a few days. This is a great brunch salad and goes well aside eggs and omelets; it’s also a great side to any weeknight meal.

Asparagus is one vegetable that has somewhat of a bad reputation. This unique vegetable has a flavor all its own which, for me, is hard to describe – it tastes like nothing else I’ve ever had. Agriculturally speaking, Asparagus is a 2-year crop meaning it takes two years in the garden to be able to harvest your efforts. For this reason, Asparagus fetches a premium price at the grocery store. In the spring when Asparagus is in season, we make sure to stock up – and to make plenty of Asparagus Salad!

Asparagus salad has a wonderful flavor and lasts in the fridge for quite a while – in fact, it’s best to make this salad at least an hour or two ahead of your gathering. The asparagus really stands up to the dressing and does not get mushy even after a couple of days. This is a great brunch salad and goes well aside eggs and omelets; it’s also a great side to any weeknight meal.

Asparagus is known to have woody stems especially at the bottom of the shoots which should be removed before preparing the salad. For storage of fresh asparagus spears in the refrigerator, store them upright. Storing them laying down causes the tip to curl. To prolong their storage life, place asparagus spears upright in a container filled with about an inch of water. The asparagus will stay fresh much longer using this method and I change the water ever couple of days.

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Asparagus Salad

★★★★★

5 from 1 reviews

Author: Ronda Eagle | Kitchen Dreaming
Prep Time: 10 minutes
Cook Time: 120 minutes
Total Time: 130 minutes
Yield: 6 to 8 servings
Category: side, salad
Method: refrigerator
Cuisine: American

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Description

Asparagus salad has a wonderful flavor and lasts in the fridge for quite a few days. This is a great brunch salad and goes well aside eggs and omelets; it’s also a great side to any weeknight meal.

Ingredients

1 bunch asparagus, tough bottom stems removed
1 small red or sweet white onion, finely diced
1 cup coarsely grated Parmesan or Asiago cheese
1/2 cup red wine vinegar
1/4 cup (4 Tbsp or 2 oz) olive oil
Salt and pepper, to taste

Optional Garnish:

Parmesan or Asiago cheese, to garnish

Instructions

Slice the asparagus, including the tips, into thin slices, and place in a medium bowl. Add the onion and Parmesan cheese. Next add the vinegar, olive oil, salt, and pepper and toss to combine.
The salad should be dressed an hour or two in advance of mealtime so the vinegar can tenderize the fresh asparagus and the flavors can mingle.
Store leftovers in an air-tight container in the refrigerator.

Keywords: brunch, vegetable, asparagus, salad, side, marinated