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.
Looking for more salad recipes?
- 24 Fresh Asparagus stalks tough bottom stems removed, about 1 bunch of pencil sized asparagus stalks
- 1 Onion medium, finely diced
- 1 cup Parmesan Cheese or Asiago, grated
- 1/2 cup Red wine vinegar
- 1/4 cup Olive oil
- 1 tsp Salt and pepper more or less to taste
- Parmesan or Asiago cheese
- 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.