This Asparagus Salad is loaded with colorful cherry tomatoes, crunchy almonds, and tangy feta cheese and tossed with a flavorful vinaigrette. A gorgeous spring side dish that’s bursting with freshness!
Just like Broccoli Salad and Marinated Vegetable Salad, this recipe features fresh vegetables and is served cold for a nice change from a tossed green salad.
If you really want to make a statement on your Easter table, this cold Asparagus Salad will do just that. It’s a beautiful and unique way to prepare asparagus that will have people coming back for seconds.
When it comes to asparagus, I most often roast it to create my absolutely lovely Roasted Asparagus with Balsamic and Goat Cheese or Roasted Sheet Pan Vegetables. Using it to create a vegetable salad that is served cold is something new for me and I’m in love.
It’s a fresh and easy side dish that’s perfect for any spring or summer event. With so much gorgeous asparagus in the stores right now, I wouldn’t hestiate to add it to our menu any old time just so I can munch on the leftovers for lunch the next day.
Table of contents
Ingredient Notes
- Asparagus: Choose fresh asparagus that is deep green and crisp with closed and compact tips. Avoid limp or faded asparagus. Trim and discard the woody ends and slice the remaining spears into 2-inch pieces.
- Tomatoes: Cherry tomatoes or grape tomatoes in assorted colors.
- Vinaigrette: Vegetable or canola oil, apple cider vinegar, granulated sugar, grated white onion, Dijon mustard, Worcestershire sauce, paprika, and a little salt. This dressing is divine!
- For the rest: The salad is tossed and topped with crumbled feta cheese and toasted sliced almonds.
How to Make Asparagus Salad
- Blanch the asparagus: Bring 1 cup water to a boil in a large saucepan over high heat. Add the asparagus and return the water to a boil. Cover, reduce the heat to medium-low, and simmer until just crisp-tender, about 3 to 5 minutes. Immediately transfer the asparagus to a colander and rinse with cold water until it feels cool to the touch.
- Combine with tomatoes: Drain the blanched asparagus well and transfer to a large bowl with the tomatoes.
- Make the dressing: Place the vinegar, sugar, onion, Worcestershire sauce, Dijon, paprika, and salt in a food processor or blender. Cover and process until smooth. While processing, gradually add the oil in a steady stream. Pour the dressing over the asparagus and tomatoes and toss to combine.
- Add the cheese and nuts: Add about half of the feta and almonds to the salad and toss to combine. Transfer the salad to a platter, if desired, top with remaining feta and almonds and serve.
Tips for the Best Asparagus Salad
Use medium to thick asparagus. I wouldn’t make this recipe with thin asaparagus spears. They are more likely to get too soft and wouldn’t hold up well against the other ingredients.
Make it colorful. Use assorted colors of cherry and/or grape tomatoes to add color and interest.
Blanch carefully. The asaragus shouldn’t be covered with water when you blanch it or it will likely overcook. Just add 1 cup water to a large saucepan, or enough to come up about 1- to 2-inches. When you reduce the heat and simmer it covered, it will steam perfectly in 3 to 5 minutes to a crisp-tender state.
Rinse with cold water. Immediately rinse your blanched asparagus in a colander with cold running water until it is cold to the touch. This will stop the cooking process and help the asparagus retain its bright green color. If preferred, you can transfer the blanched asparagus to a large bowl of ice water for an ice bath instead. Either way, be sure to drain it very well before combining it with the other ingredients.
Serve quickly. The color of the asparagus will begin to fade if allowed to chill for more than 15 to 20 minutes. It will still be delicious, just not as pretty. So plan accordingly and serve this salad shortly after it is prepared. The feta and almonds should be added just before serving.
Storage Tips
Transfer any leftovers to an airtight container and refrigerate promptly. Although the color will fade a bit, the leftovers are absolutely delicious the next day. I recommend consuming leftover Asapargus Salad within a day or two for the best texture.
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Asparagus Salad
Ingredients
- 2 bunches asparagus, medium to thick spears (about 2 to 2¼ pounds)
- 1 heaping cup cherry tomatoes or grape tomatoes, halved (about 8 ounces, assorted colors)
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon grated yellow onion
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon salt
- ⅓ cup vegetable or canola oil
- ⅓ cup crumbled feta cheese, divided
- ⅓ cup sliced almonds or chopped walnuts, lightly toasted and divided
Instructions
- Trim and discard about 2-inches (or as needed) off the woody ends of the asparagus spears. Slice the remaining spears into 2-inch pieces.
- Add 1 cup water to a large saucepan and bring it to a boil over HIGH heat. Add the asparagus and return the water to a boil. Cover, reduce the heat to MEDIUM-LOW, and simmer until just crisp-tender, about 3 to 5 minutes. Immediately transfer the asparagus to a colander and rinse with cold water until it feels cool to the touch. This will stop the cooking process and help the asparagus retain its bright green color. Drain well, transfer to a large bowl, and add the tomatoes. Set aside.
- Place the vinegar, sugar, onion, Worcestershire sauce, Dijon, paprika, and salt in a food processor or blender. Cover and process until smooth. While processing, gradually add the oil in a steady stream.
- Pour the dressing over the asparagus and tomatoes and toss to combine. I recommend refrigerating it for 15 to 20 minutes, if possible, to give the veggies some time to absorb flavor from the dressing. (The color of asparagus will fade if refrigerated longer – still delicious, just not as pretty).
- Add about half of the feta and almonds to the salad and toss to combine. Transfer the salad to a platter, if desired, top with remaining feta and almonds, and serve.
To Toast the Nuts
- Place the nuts in a small baking dish and bake in a preheated 350 degree F oven for 3 to 4 minutes. Alternately, you can place them in a dry skillet over MEDIUM heat and cook, stirring frequently, for a couple of minutes, until lightly toasted.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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Adapted from Taste of Home
