Celebrate spring with this fresh, colorful, crispy asparagus salad recipe!

Asparagus stalks, peas, radishes, green onions, and toasted hazelnuts are tossed in a lemony vinaigrette and scooped onto butter lettuce leaves.

Asparagus salad in a white serving bowl

Asparagus Salad Ingredients

  • Asparagus – Look for firm stalks with tips that are slightly purple or pink. Break off the woody ends or use a potato peeler.
  • Greens – Butterleaf lettuce (AKA Bibb lettuce) is smooth and cup-shaped which makes for an elegant presentation. Replace it with any blend of mixed greens. Add additional chopped mint or other fresh herbs like parsley or basil.
  • Vegetables – This salad has a colorful and crunchy balance of veggies. Add sliced avocados or fresh corn are good choices.
  • Dressing – This fresh and tangy vinaigrette is made from simple ingredients likely already on hand.
  • Hazelnuts – I love the addition of toasted hazelnuts. Slivered almonds, pine nuts, pistachios, or pepitas (pumpkin seeds) are great additions.

Add a Boost of Flavor

Toast nuts (or seeds) in a dry saute pan over medium-low heat until fragrant. This will enhance their flavor and make them extra crunchy!

labelled ingredients to make Asparagus salad including peas, lettuce, asparagus, dill, dressing, radishes, green onion, and hazelnuts.

How to Make Asparagus Salad

Asparagus salad is elegant, refreshing, and easy!

  1. Prepare asparagus spears (recipe below).
  2. Whisk the dressing ingredients together.
  3. Toss the blanched asparagus spears, peas, radish, green onion, and dill with the dressing.
  4. Spoon over lettuce and garnish with hazelnuts or feta cheese, if desired.

Variations

Add other veggies to this crisp fresh mixture. Try cucumber, cherry tomatoes, or red onion.

Storing Leftovers

  • Make asparagus salad and the dressing up to two days ahead. Store them them separately in the refrigerator.

Asparagus Favorites

Did you make this Asparagus Salad? Be sure to leave a rating and a comment below!

Asparagus salad in a white serving bowl
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Asparagus Salad

Asparagus Salad loaded with fresh colorful veggies in a zesty vinaigrette dressing.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
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Ingredients  

  • 1 pound fresh asparagus spears
  • 4 cups butterleaf lettuce
  • 1 cup baby peas thawed or 1 cup sugar snap peas, sliced diagonally
  • 1 cup thinly sliced radish
  • 1 green onion thinly sliced
  • 2 tablespoons fresh dill chopped
  • ¼ cup toasted hazelnuts or walnuts, roughly chopped

For the Dressing

  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoons Dijon mustard
  • ½ teaspoon honey
  • ½ teaspoon garlic powder
  • cup olive oil
  • salt and black pepper to taste

Instructions 

  • Snap off the bottom of each asparagus spear and cut each spear on a bias in thirds.
  • Prepare a medium bowl of ice water.
  • In a medium skillet, bring ⅓ cup of water to a low boil over medium-high heat. Add the asparagus spears and cook uncovered for 3 to 5 minutes or just until tender crisp. Thinner spears may cook faster, while thicker spears may need extra time.
  • Drain the asparagus and transfer to the prepared ice bath to cool for 5 minutes. Drain well and pat dry.
  • In a large bowl, add the vinegar, lemon juice, mustard, honey, and garlic powder. While whisking, gradually drizzle in the olive oil until combined. Season with a pinch of salt and pepper.
  • Add the asparagus, peas, radish, green onion, and dill to the dressing and toss well to coat. Season with additional salt and pepper to taste.
  • Place the lettuce on a serving platter and gently spoon the asparagus mixture overtop. Drizzle with any remaining dressing.
  • Garnish with chopped hazelnuts.

Notes

Store asparagus salad in the fridge in a covered container for up to 1 day. 
5 from 1 vote

Nutrition Information

Calories: 277 | Carbohydrates: 15g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 33mg | Potassium: 577mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2841IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Salad, Side Dish
Cuisine American
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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