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Asparagus salad has a wonderful flavor and lasts in the fridge for quite a few days. 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 Salad


  • 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

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

  1. 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.
  2. 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.
  3. Store leftovers in an air-tight container in the refrigerator.

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