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overhead image of asparagus salad on a white oval platter
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Chilled Asparagus Salad

Chilled Asparagus Salad is a great way to serve this vibrant vegetable in a way that helps it to retain its satisfying crunch and bright color. Topped with garlicky breadcrumbs and lemony vinaigrette, this is a texture and flavor-packed vegetable side dish. See the recipe notes for tips on prepping it ahead.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Keyword: asparagus, easy salad, easy side dish, salad recipe, vegetarian, vegetarian meal
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $6.50

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

Make-ahead: This dish can be completely made ahead. Just follow the following tips:
  • 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

Calories: 191kcal | Carbohydrates: 11g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 576mg | Potassium: 265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1143IU | Vitamin C: 8mg | Calcium: 212mg | Iron: 3mg