Asparagus Salad


  • 2 small bags of mixed spring greens
  • 1 bunch asparagus


  • 1/3 cup olive oil
  • 3 T. lemon juice
  • Zest of 2 lemons
  • 10 fresh basil leaves, chopped
  • ½ tsp. salt
  • ¼ tsp. pepper

Trim the tough parts off the asparagus stalks and cut them into 1” pieces. Blanch the asparagus in boiling salted water for 3 to 5 minutes, depending on the thickness of the asparagus. Do not over cook, drain and place in a bowl of ice water to stop the cooking process. When cool, drain and dry. Set aside.

If you’d like, grill the asparagus before cutting them into small pieces. This will add some great char flavor to your salad and allow you to skip the blanching. Both ways are great, though!

Wash and dry lettuces, tear into bite sized pieces and place in a large salad bowl.

It’s important to make sure your lettuce is dry; otherwise your dressing will slide right off into the bottom of the bowl.

In a jar with a lid, dissolve the salt in the lemon juice, add the pepper, lemon zest, basil and oil, shake vigorously until well blended.

Combine the lettuces, asparagus and dressing, toss until ingredients are well coated.

Yield: 6 Servings

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