Why you’ll love this asparagus salad:
Quick: Make this asparagus salad in only 15 minutes Versatile: Swap out any of the veggies for whatever is in season, or whatever you need to use up in your fridge Delicious: The pop of flavor you get from the lemon shallot dressing is truly delicious
Ingredient Notes:
Asparagus: Asparagus’ peak season is during the spring months, so this is a perfect time to make this asparagus salad. They are also rich in minerals and vitamins A, C, and folic acid. They are good for your gut and are really versatile! Radishes: Available most of the year, radishes add a fresh spiciness to a recipe, and a good crunch. I love them! The best part is, they’re high in antioxidants and minerals. Snap peas: I love the snap of snap peas. They are so good with a special sweetness to them that you can’t really describe. Snap peas are also an excellent source of vitamin K.
How to make asparagus salad:
Can you eat asparagus raw in salad? Yes! Asparagus can be eaten cooked or raw although it does have a tough texture which makes cooking it taste a bit better. What goes best with asparagus? So much! You can squeeze lemon juice on top, bake cheese on them, add them to a salad, just simply eat them with butter, the list is endless. What is the trick to asparagus? You want to break off the tough ends of asparagus. To determine the best point to break, you can hold a spear up horizontally and break it off where you see it start to droop. Alternatively, usually, when you bend it, it’ll naturally break off to the point that you shouldn’t eat it. Should you wash asparagus before eating? Like any veggie or fruit, you should at least give it a good rinse before cooking or eating. This can remove any dirt, or small bugs.
Other recipes you’ll love:
Quick + Easy Watermelon + Mint with Tofu Feta Salad Roasted Beet Salad with Feta and Pistachios Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing Greek Lentil Salad
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