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🥇 ▷ Asparagus Salad with Tomato, Bacon and Parmesan » Simple and Healthy Recipe! ✅

Put your other parts aside: there’s a new show in town. super cool asparagus salad it is bright, balanced and beautiful. And the taste will blow your mind. Perfectly ripe asparagus, cherry tomatoes, and tangy basil are topped with toasted almonds, crispy bacon, and Parmesan cheese, then finished with a lemon dressing.

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From time to time, I outdo myself. this is one of those moments.

In fact, I didn’t even think this asparagus salad would make it to the blog after the first iteration. But if you regularly follow me for veggie-related cheats (especially summer cheats), then you know I don’t fuck! when it comes to producing. And this I did well.

Have you ever had a moment in your life where you are working on something? You could build your own kitchen cabinets, write a memoir, build a turntable, or carry over a dozen shopping bags from your car on a trip without it hurting, but you do it 100 times more successfully than anyone else. you would have imagined, and you’re so excited to share the journey to that success with someone, and they just… they stare at you and say “Aww. Bless your heart” smile? Okay, this is all. And if you’re not smiling now, you will be once you’ve tasted the fruits of my labor. (And by fruit I mean vegetables.)

I love asparagus. I have long preached that “simple grilled asparagus is one of mankind’s greatest gifts.” I thought lemon, garlic, and parmesan were the pinnacle of flavor combinations. (And don’t get me wrong, because my Lemon Garlic Chicken Asparagus Skillet and Simple Lemon Garlic Roasted Asparagus definitely make this case.)

But there is more, much more, that this asparagus salad brings to the table. And the development of this recipe made me realize that I was hiding the light asparagus spears under a bushel basket, so it’s time to bring them out!

Key Ingredients for Asparagus Salad

Asparagus: First of all, asparagus salad calls for uncooked raw asparagus, so you want to make sure the stalks are at their best. Shop the day of manufacture if possible.

To select well-compacted, firm asparagus stems with firm tips they have no signs of wilting or mush. Look for a uniform size.

Skinny versus fat doesn’t matter, but for this particular salad, I’ll be Goldilocks and say it’s “right” in the middle, both for aesthetic and material reasons. Slice thin on the bias for easy-to-handle crunchy bites. See below for tips on trimming the ends.

Tomatoes: use cherry tomatoes or grapes for this recipe. Not only are they beautiful, but there is less humidity to deal with outside the door.

Bacon: while both pancetta and pancetta are cured, pancetta is not smoked and makes all the difference. You CAN use bacon, but I really want you to try this Bacon Asparagus Salad. In fact. Most grocery stores carry it these days, but if you have an Italian specialty market accessible to you, run, don’t walk.

Almonds: use thinly sliced ​​(or flaked in a pinch). DO NOT skip the roast in step n. two (see recipe card below) – adds a lot of flavor.

Parmesan: freshly shaven, skinny, fresh off the block.

fresh basil: It MUST be fresh.

Lemon dressing: it’s too easy to make your own, so put the bottle away. You won’t believe how good this fresh dressing is on this salad. For example, you can feel the difference that no additive makes.

Chef’s advice!

  • Preparing asparagus is as easy as holding a piece in both hands, then bending the stem and letting go. adjust to your natural breakpoint. Since you will eventually cut on the bias anyway, you can cut off the ends right away with a chef’s knife and continue cutting each stem. Just be sure to completely remove the stringy ends.
  • No need to let it sit! Actually, it’s best served right away. while the asparagus tips are still crisp and the bacon is warm/room temperature.
  • That said, it’s only as good as leftovers for the next day; the third day is a stretch (tomatoes cry too much liquid). If you intend to save leftovers, skip the cheese and add just before eating.

Serve the asparagus salad with…

The bright acidity of asparagus salad makes it particularly suitable with rich protein. If your first thought is “steak” then you are on the right track. Both the Grilled Flat Iron Steak and Grilled Rosemary Flank Steak are the perfect summer companions for this salad.

Pulled Pork is another winning combination that will give you a lot of richness without feeling heavy. Same goes for my amazing Maryland Crab Cakes. (They’re also keto friendly!)

If lean is more your speed, focus on balancing with flavor. The super popular Balsamic Chicken Legs or Grilled Apple Cider Chicken Breasts are not as rich, but they have complementary flavors.

The most amazing summer salads

Did you make this asparagus salad? I would like to know how she turned out! Please leave a comment and rating below.

While you’re at it, let’s be friends: follow me on Pinterest and Instagram for the latest and greatest.

Prescription

Asparagus Salad Recipe

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Super Fresh Asparagus Salad is bright, balanced, and beautiful. Perfectly ripe asparagus, cherry tomatoes, and tangy basil are topped with toasted almonds, crispy bacon, and Parmesan cheese, then finished with a lemon dressing.

  • 4 ounces bacon, diced
  • ½ tablespoon of sliced ​​almonds
  • 1 pound asparagus, thinly sliced ​​on the bias or shaved
  • 2 cups cherry tomatoes, cut in half
  • ¼ cup Parmesan cheese flakes
  • 2 tablespoons fresh basil, chopped

lemon vinaigrette

  • 6 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 2 teaspoons of Dijon mustard
  • 2 teaspoons of honey or agave
  • 1 clove garlic, minced
  • ½ small shallots, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ¼ extra virgin olive oil
  • Place bacon in 10-inch skillet. Heat over medium heat. Sauté bacon, stirring occasionally, until fat is rendered and bacon is crisp, 5 minutes. Drain them with a slotted spoon and drain them on a plate lined with absorbent paper.

  • Meanwhile, toast the almonds. Heat oven to 350°F. Spread the almonds in an even layer on a baking sheet. Transfer to the oven and toast, stirring halfway through cooking, until very fragrant and lightly browned, 8-9 minutes.

  • Peel the ends of the asparagus and cut them in three. Cut each third on the bias (make angled cuts on each piece, cutting from top to bottom diagonally).

  • Make the vinaigrette. Whisk together lemon juice, lemon zest, Dijon mustard, honey, garlic, shallot, salt and pepper in a small bowl. Slowly pour in the olive oil while continuing to whisk. Continue beating until the sauce is emulsified. Taste for seasoning and season with salt, pepper, or sweetener until flavor is to your liking.

  • In a large bowl, combine asparagus, pancetta, almonds, Parmesan cheese, and fresh basil. Pour half of the vinaigrette over the salad. Stir until well mixed. Serve immediately, sprinkling with other seasonings to taste.

Calories: 389 kcal (19%), Carbohydrates: 19 g (6%), Protein: 12 g (24%), Fat: 31 g (48%), Saturated Fat: 3 g (15%), Polyunsaturated Fat: 3 g, Monounsaturated Fat: 18 g, Trans Fat: 0 g, Cholesterol: 5 mg (2%), Sodium: 358 mg (15%), Potassium: 379 mg (11%), Fiber: 5 g (20%), Sugar: 8 g (9%), Vitamin A: 13% (13%), Vitamin C: 53% (53%), Calcium: 11% (11%), Iron: 19% (19%)

Disclaimer: This post and recipe card may contain affiliate links, which means we get a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only support products that we own and truly love.

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