The Timeless Garden

Asparagus Salad

Spring Greens & Asparagus Salad

A refreshing Asparagus Salad with a medley of tender greens, crisp asparagus, creamy goat cheese, and a lemon vinaigrette — a bright and beautiful spring salad.

Ingredients (Serves 4–6)

For the salad:

  • 1 bunch fresh asparagus (about 1 lb), trimmed and cut into 2-inch pieces
  • 4 cups spring mix or baby arugula/spinach blend
  • ½ cup crumbled goat cheese (or feta)
  • ½ cup thinly sliced radishes
  • ¼ cup toasted sliced almonds or pine nuts
  • Optional: 1 avocado, sliced

For the lemon vinaigrette:

  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • Salt and black pepper, to taste

Instructions

Step 1: Blanch the Asparagus

  1. Bring a pot of salted water to a boil.
  2. Add asparagus and cook for 2–3 minutes until bright green and tender.
  3. Immediately transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

Step 2: Make the Lemon Vinaigrette

Combine olive oil, lemon juice, zest, mustard, honey, salt, and pepper.

  1. Shake or whisk until well emulsified.

Step 3: Assemble the Salad

  1. Toss the spring greens with half of the dressing in a large bowl.
  2. Add the blanched asparagus, radishes, goat cheese, and nuts.
  3. Drizzle with more dressing just before serving.
  4. Top with sliced avocado if using.

Tips & Variations

  • Add protein: Grilled chicken or salmon turns this into a full meal.
  • Nut-free option: Use sunflower seeds or pumpkin seeds.
  • Make ahead: Blanch asparagus and prep the dressing up to 1 day in advance. Assemble just before serving.

Serve it in this elegant glass salad bowl:
Glass Salad Bowl Set

Toss with these natural wood salad servers:
Wooden Salad Servers

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