I love this Asparagus Salad Recipe. It’s loaded with tender asparagus, juicy tomatoes, briny olives, and a touch of blue cheese. Served cold with a bright lemon vinaigrette, this salad is easy to prepare and perfect for spring and summer gatherings.
Below you’ll find a simple step-by-step guide from prepping asparagus to assembling the salad. The recipe is flexible — add or swap ingredients to suit your tastes. I’ve included variations and tips so you can make it your own.
Asparagus Salad Recipe with Lemon Vinaigrette
This salad has a great balance of flavor and texture. The lemon vinaigrette is quick to make: good extra virgin olive oil, freshly squeezed lemon juice, salt, pepper, and oregano. For extra depth, stir in a small spoonful of Dijon mustard.
I usually throw in whatever I have on hand. This started as an asparagus and tomato salad and evolved with olives and blue cheese. Use what you have — the combinations all work well and the result is refreshing and bright.
If you prefer, substitute blue cheese with feta or shaved Parmesan. Add thinly sliced red onion for extra crunch and color contrast against the tender asparagus.
Ingredients for Lemon Asparagus Salad
- Asparagus
- Olives
- Tomatoes
- Blue cheese (or feta, Parmesan)
- Extra virgin olive oil
- Salt
- Pepper
- Garlic powder
- Oregano
How Do I Prepare Asparagus for Cooking
Preparing asparagus is straightforward. Trim or snap off the woody ends at the base of each spear. To snap, hold the asparagus near the base and bend until it breaks; it will naturally separate where the tender part begins.
- Wash asparagus under cold water.
- Snap or trim off the woody ends at the base.
- Cook asparagus soon after trimming. If storing before cooking, wrap the spears in a damp towel and refrigerate.
How to Blanch Asparagus
Blanching brings out a bright green color and tender-crisp texture. It’s a quick and reliable method for salads.
- Bring a large pot of water to a rolling boil.
- Prepare a bowl of ice water (an ice bath).
- Add asparagus to the boiling water and cook 2–4 minutes, depending on thickness and desired doneness.
- Remove with tongs or a slotted spoon and immediately plunge into the ice bath.
- Let chill for about 5 minutes, then drain.
- Pat the spears dry on a clean kitchen towel or paper towels before using in the salad.
Lemon Dressing for Asparagus Salad
Whisk together olive oil, lemon juice, salt, pepper, and oregano in a bowl. Taste and adjust seasoning. For extra flavor, add a teaspoon of Dijon mustard or a splash of red wine vinegar.
How to Make Asparagus Salad
Combine the dressing, blanched asparagus, and the remaining ingredients in a large bowl and toss gently to coat. Let the salad sit for at least 30 minutes, or up to a couple of hours, to allow flavors to meld.
This salad is great to prepare ahead of time for gatherings. If making several hours ahead, wait to add tomatoes until just before serving to prevent them from becoming soggy.
Tip: Hold off on adding tomatoes until serving time if you’re prepping the salad early. This preserves texture and prevents excess liquid.
Feel free to substitute ingredients: black olives instead of green, feta instead of blue cheese, or add grilled shrimp to turn it into a main-course salad.
Asparagus Salad Ideas
Use these ideas to vary the salad. You can keep it light or make it heartier by adding protein.
- Cherry tomatoes
- Artichoke hearts
- Hearts of palm
- Feta cheese
- Parmesan cheese
- Cocktail shrimp
Grilling asparagus adds a pleasant char and smoky flavor. If you’re already using the grill, it’s an easy option that complements the lemon vinaigrette.
How to Grill Asparagus?
- Preheat grill to high heat.
- Wash and trim asparagus.
- Place spears on a baking sheet lined with foil.
- Drizzle with oil and season with salt and pepper.
- Grill 3–4 minutes, turning often, until nicely browned and slightly charred.
Is Asparagus Healthy?
Asparagus is low in calories and rich in vitamins, minerals, and fiber. It supports digestion, can help with weight management, and contributes to heart-healthy meals. This salad is a light, nutrient-dense side with minimal saturated fat.
Other Recipes to Enjoy
Roasted Eggplant Dip
Air Fryer Chickpeas
Vegetable Pasta Salad
Easy Refrigerator Dill Pickles
Kitchen Essentials and Items Used in This Recipe:
- Extra virgin olive oil
- Olives of your choice
- A sharp chef’s knife
Lemon Garlic Asparagus Salad
Ingredients
- 1 Pound Asparagus, cut into 2-inch pieces
- 3 Plum tomatoes, cut into chunks
- 6 to 10 Olives of choice
- 3 1/2 Tbsp. Extra virgin olive oil
- 1/2 Lemon, juiced
- 1/2 tsp. Salt
- 6 Turns of fresh ground pepper
- 1 tsp. Garlic powder
- 1/2 tsp. Oregano
- 1 Tbsp Crumbled blue cheese
Instructions
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Cook asparagus in about an inch of slowly boiling water in a covered skillet or steam until tender, about 3–5 minutes depending on thickness.
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Whisk together olive oil, lemon juice, salt, pepper, garlic powder, and oregano in a bowl large enough for the salad. Add the asparagus, tomatoes, and olives and toss to coat. Reserve the blue cheese to top the salad before serving.
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Let the salad marinate 1–2 hours for best flavor. Just before serving, sprinkle with crumbled blue cheese.
Nutrition
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