Cold Asparagus Salad with Pistachios
Spring has sprung and with that comes the onset of fresh salad season and spring veggies! Asparagus is one of the first vegetables to make an appearance on the scene. So grab a bunch and give this beautiful Cold Asparagus Salad dressed with a light citrus vinaigrette and some chopped pistachios a try!
Asparagus is one of my favourite vegetables on earth. You can prepare it in so many ways I find it very hard to get bored of this vegetable. Depending on how you make it asparagus also has a way of changing its flavour profile. Kind of like the chameleon of veggies.
When served raw it has a bright, clean taste with a little earthiness. And when barbecued it tends to bring out a nutty flavour. For more information on the types of asparagus and how they taste check out this post from VegByte.
It is best to eat asparagus when it is fresh. Over time the stalks can begin to dry out which brings on sometimes a little bitterness as well as toughness. Here are some tips for storing asparagus.
Ingredients You’ll Need
- Fresh Asparagus
- Olive oil
- White vinegar
- Salt and pepper to taste
Picking the Best Asparagus
Great asparagus should be green and firm and the tops should be closed not dry and frayed looking. The stems should be plump and green nearly to the bottom. Grocery stores that do it right stand their asparagus up in a little water to protect the tops and keep them hydrated so they stay fresh.
How to Store Asparagus
- Place asparagus in a container of about 2″ fresh cool water with the spears facing upwards and upright
- Cover the tops of the asparagus spears with a loose-fitting plastic bag. The thin clear plastic bags from the grocery store are perfect
- Asparagus can be stored for up to a week in the refrigerator this way
How to Make Cold Asparagus Salad
Step One: Wash and trim the asparagus by cutting or snapping the last inch or so of the end off. Use a potato peeler to shave the asparagus starting from the end and working towards the flower tip. Do this with the whole bunch and add to a bowl.
Step Two: In a separate small bowl whisk together the olive oil, vinegar, lemon juice and salt and pepper.
Step Three: Pour the citrus vinaigrette over the asparagus and give it a toss.
Step Four: Top with the chopped pistachios and serve with some lemon wedges alongside crispy chicken or fish.
This salad is best eaten fresh. You can make it ahead of time but I would recommend eating it within a few hours. Asparagus is a very tender vegetable to begin with and having it sit in the acid of the lemon juice for too long will break it down causing it to become soggy.
Definitely don’t freeze this recipe.
What Time of Year Is Asparagus Best?
Spring time! Asparagus is actually part of the Lily family and likes to start growing in the spring. So pick up the freshest bunches in late April and early May depending on where you live.
More Tasty Vegetable Recipes
- Simple Sauteed Fiddleheads
- Easy Broccoli Rabe (Rapini)
- Garden Herb White and Green Bean Salad
- 5-Minute Asian Cucumber Salad
- Garlicky Swiss Chard
Asparagus Salad with Citrus Vinaigrette and Pistachios
- 1 lb fresh asparagus
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 1 tbsp fresh lemon juice
- 1 pinch sea salt
- 1 pinch cracked black pepper
- 2 tbsp chopped pistachios
- Wash and trim ends off of asparagus
- With a potato peeler holding the head of the asparagus spear peel the asparagus stalk into fine slivers and place in a medium bowl
- Add 2 tbsp olive oil, 1 tbsp vinegar, 1 tbsp fresh lemon juice, salt and pepper to taste. Toss to cover asparagus evenly.
- Add chopped pistachios and serve cold.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.