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How to Make Asparagus Salad

Our asparagus salad recipe highlights this vegetable's distinct taste through roasting and the subtle use of condiments. Paired with a few other veggies, the result is a salad with vibrant colors and unique flavors that instantly brightens any meal.
  • cook TIME 15 mins
  • prep TIME 12 mins
  • total TIME 27 mins
Course: Side DishCuisine: American
Servings: 4 servings
Calories: 198 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (13)

  • 12 oz asparagus woody ends removed, sliced into 2.5 - 3 inch pieces
  • 2 oz red lettuce chopped
  • 4 oz cherry tomatoes halved
  • 4 oz green beans both ends removed
  • 2 large eggs hard-boiled, sliced
  • 2 tbsp plain Greek yogurt
  • 2 tsp traditional Dijon mustard
  • 3 tbsp olive oil divided
  • 2 tbsp fresh parsley
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp scallions diagonally sliced
  • 0.5 oz pine nuts

INSTRUCTIONS

Preparation

1

Boil the eggs:

Fill up a small pot with cold water. Bring the water to a boil over high heat then use a slotted spoon to drop the eggs in. The water should go 1 - 2 inches over the eggs. When there are large bubbles rising to the surface and reduce the heat to a simmer. Cover the pot with a lid and let the eggs sit in the hot water for 10 - 12 minutes. 

When the time is up, transfer the eggs into a large bowl of ice water using tongs or a slotted spoon. Let them sit for several minutes to cool off, then remove and gently peel the shells off.

2

Wash the vegetables:

Soak the asparagus in a bowl of cold water for a few minutes. Then thoroughly wash the stalks and use your fingers or a soft bristle brush to rinse off the dirt. Do the same thing for the scallions after removing their outer layers. 

Separate the lettuce leaves then submerge them in cold water, swirl around for the water to fully reach the corners, then remove and lightly rinse the leaves under running water. 

As for the tomatoes and green beans, put them in a colander under running water and gently rinse over the surface of each with your fingers.

3

Dry the vegetables:

After you’ve washed the veggies, pat them dry with paper towels to remove any excess moisture that could make the salad soggy. 

4

Cut the vegetables:

Asparagus: Line a few stalks on a chopping board and use a sharp knife to cut off the hard, woody ends. Then diagonally slice them into 2.5 - 3 inch pieces.

Lettuce: Tear or use a knife to cut the leaves into bite-sized pieces. 

Cherry tomatoes: On a cutting board, hold each tomato steady and use a knife to vertically slice it in half. 

Green beans: Line up a handful of beans on a cutting board, keep them steady with one hand and use the other one to cut off the ends. Then turn to cut the ends off the other side. Cut the beans into your preferred size but something similar to the asparagus pieces.

Scallions: Line up a few scallions and chop off the white root ends. Bias cut the scallions by moving the knife in a diagonal line to create thin, slanted rings.

Cook

1

Season the asparagus and the beans: In a large bowl, season 12 oz asparagus and 4 oz green beans with 2 tbsp parsley, 1/4 tsp salt, 1/4 tsp pepper, and 1 1/2 tbsp olive oil. Lightly toss to evenly coat the veggies.

2

Roast the seasoned veggies: Preheat the oven to 400 °F. In the meantime, line a baking sheet with parchment paper, then spread the seasoned veggies over it. Make sure they are not overcrowded so the air can circulate and make the exterior crispy. Place the sheet in the center of the oven and roast for 10 minutes.

3

Make the dressing: While the veggies are being roasted, make the dressing by mixing 1 1/2 tbsp olive oil, 2 tbsp Greek yogurt, and 2 tsp traditional Dijon mustard in a small bowl until the mixture turns pale yellow with a smooth texture.

4

Remove the vegetables: When the time is up, use an oven glove to remove the vegetable tray from the oven and let the veggies sit for a few minutes to cool down slightly.

5

Plate the Vegetables: On a serving plate, lay 2 oz red lettuce to make a bed then lay the roasted veggies on top. Add 4 oz cherry tomatoes and 2 large eggs, then garnish with 2 tbsp scallions and 0.5 oz pine nuts.

6

Drizzle the dressing: Transfer the dressing into a small plastic bag then seal off the top and cut a tiny hole in the corner to create a makeshift piping bag. Squeeze the bag to drizzle the dressing over the salad.

7

Serve the salad.

Nutrition

Serving: 1 serving | Calories: 198kcal | Fat 16g | Saturated Fat 3g | Polyunsaturated Fat 3g | Monounsaturated Fat 9g | Cholesterol 95mg | Sodium 258mg | Potassium 408mg | Carbohydrate 8g | Fiber 3g | Sugar 4g | Protein 7g | Vitamin A 2369IU | Vitamin C 18mg | Calcium 57mg | Iron 3mg