Chilled Asparagus Salad with Garlicky Breadcrumbs
Published Oct 11, 2024
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Looking for a new way to serve asparagus? Try it cold. Cold asparagus salad is a great way to serve this vibrant vegetable in a way that keeps its satisfying crunch and bright color. Chilled Asparagus Salad with Garlicky Breadcrumbs is the asparagus recipe to serve for everything from a weeknight dinner to your next holiday gathering.
So now you know. The next time you make asparagus, give it the love it deserves. Serve it chilled with its crisp texture and bright green color. Then amp it up with a toss in a quick lemony vinaigrette and a topping of garlicky breadcrumbs and parmesan cheese.
I love that asparagus is a vegetable that can now be found year-round. It’s one that, as long as I prepare it correctly, my entire family loves to see at the dinner table. And though we’ll all enjoy it roasted, the winner is always when it’s served cold so that the texture stays crisp and fresh-tasting. Just look at the vibrant color of the asparagus throughout this page!
If you are an asparagus fan, or are looking for new ways to serve it, also check out Asparagus Puff Pastry (with Boursin cheese, this one is a huge crowd-pleaser), Roasted Asparagus with Potatoes, or Asparagus Stir-Fry (which is great as-written with tofu or with chicken).
What You’ll Love About This Recipe
- can be made ahead
- is fresh and lemony
- has lots of crunch and texture
- can be easily made vegan
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Pin It NowHow to Make Cold Asparagus Salad
- Briefly boil the asparagus and then transfer it to a bowl of cold ice water. Asparagus cooks fast, and you want it to retain its crunch.
- Make the garlicky breadcrumbs – Melt butter in a skillet and add panko breadcrumbs. Toast, stirring often, until golden brown. Grate the garlic over the breadcrumbs and stir for another minute to lightly cook the garlic.
- Make a very simple vinaigrette for the asparagus – Just whisk together lemon juice and olive oil. Stir into the asparagus.
- Plate – Spread the asparagus out on a serving platter and top it with grated parmesan and breadcrumbs.
Recipe Tip
Even though this asparagus can be served cold, right out of the fridge, the most flavor will come through if it sits at room temperature for a few minutes. If it’s very cold, the lemon flavor will be lost, so take it out of the fridge 10 to 20 minutes before serving.
Make it Ahead
Cold Asparagus Salad is a great recipe to make ahead.
- 2 days ahead:
- Boil and blanch the asparagus (refrigerate)
- Make the vinaigrette (refrigerate)
- Make the crispy breadcrumbs (refrigerate)
- Grate the parmesan (refrigerate)
- Just before serving:
- Stir together the asparagus and vinaigrette
- Assemble the salad on a serving platter
FAQs
I don’t recommend it. Panko breadcrumbs are Japanese-style breadcrumbs that have a lot of crunchy texture when they’re toasted. It’s worth seeking these out, and most grocery stores now carry them.
Asparagus boils fast. It can take anywhere from 3 to 10 minutes, but the thickness is the key. For very thick spears, you’ll need closer to 10 minutes. But for fresh spring asparagus spears that are very thin, 3 minutes is just fine. For this cold asparagus salad, a shorter time is better because you want the asparagus to stay crisp.
Yes! It’s so easy to make this vegan. Skip the parmesan cheese and just use olive oil or vegan “butter” to toast the breadcrumbs.
More Fresh and Easy Salad Recipes
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Pin It NowCold Asparagus Salad with Garlicky Breadcrumbs
Equipment
- Saute Pan
- Small Skillet
- Mixing Bowls
Ingredients
- 1 pound asparagus
- 2 tablespoons unsalted butter
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon kosher salt, divided
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 ounces parmesan cheese
Instructions
- Bring a wide saute pan of salted water to a boil.
- While waiting for the water to boil, heat a small skillet over medium heat. Add the butter and when it melts, add the breadcrumbs and ¼ teaspoon of salt. Cook, stirring occasionally, until the breadcrumbs are deep golden brown and very crisp, 6 to 10 minutes. When they’re deep golden brown, grate the garlic over the breadcrumbs and continue cooking until fragrant, about 1 minute. Transfer the breadcrumbs to a plate to cool.
- Fill a bowl with ice water and place it near the stove. To the boiling water, add the asparagus and boil for 60 seconds. Use a slotted spoon or ladle to transfer all of the peas to the ice water and let them cool completely. Drain the asparagus and pat it dry with clean towels or paper towels.
- Slice the asparagus at an extreme bias to make 2-inch-long pieces.
- In a large mixing bowl, whisk together the lemon juice, olive oil, and ¼ teaspoon salt. Gently fold the asparagus into the dressing.
- Transfer the asparagus to a serving platter. Grate the parmesan cheese over top and add the breadcrumbs. Serve cold or at room temperature.
Notes
- 2 days ahead:
- Boil and blanch the asparagus (refrigerate)
- Make the vinaigrette (refrigerate)
- Make the crispy breadcrumbs (refrigerate)
- Grate the parmesan (refrigerate)
- Just before serving:
- Stir together the asparagus and vinaigrette
- Assemble the salad on a serving platter
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.