This refreshing Asparagus Salad w/Shallots, Pine Nuts & Cheese won’t heat up your kitchen or take much of your time.
Warmer weather is finally approaching and with it comes delightful spring vegetables. One of my favorites is asparagus: it’s stylish, bright and addictive.
There are so many simple ways to cook asparagus, and today’s recipe won’t heat up your kitchen or take much of your time. It is also perfect for a picnic or potluck as it travels well.
I took this delectable “Raw Asparagus Salad with Shallots, Pine Nuts & Cheese” to my monthly LA Food Blogger’s Meet-Up. This month’s theme was salads, and what a fabulous array of spring-inspired dishes we had. Here are just a few.
Maura Hernandez of The Other Side of the Tortilla made Ensalada Xec (Mayan citrus salad ) & Ericka Sanchez of Nibbles and Feasts made Melon Salad with Coconut Milk.
Judy Lyness of Two Broads Abroad created this gorgeous Thai Beef Salad
Judy Weintraub of Bumbleberry Breeze made Fennel Salad with Tangerines & Avocado
Patricia Rose of Fresh Food in a Flash made savory & sweet Chobani Sundaes
Historically, asparagus has been known for its healing and cleansing properties and its balance of vitamins, including K, B-folate, C, A and folic acid. Asparagus is 93% water, it is low in calories and sodium, and contains no cholesterol or fat. It’s also a good source of protein – yes, protein. This vivacious veggie has roughly four grams of protein per one-cup serving.
This salad is as simple as chopping and mixing – if you use thin asparagus, there is no peeling required (use the tough asparagus ends for soups or stocks).
Asparagus Salad with Shallots, Pine Nuts & Cheese
- 1 bunch pencil-thin asparagus tough stems removed
- 4 small shallots diced (about 5 tablespoons)
- 2-3 ounces crumbled ricotta salata feta or goat cheese are great options
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons walnut oil you can use olive oil
- 1 teaspoon mild honey
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup toasted pine nuts
Cut the asparagus into very thin, crosswise slices, and place in a medium bowl. Add the shallots and cheese and toss to combine.
In a small bowl whisk together the lemon juice, olive oil, honey, salt and pepper. Add to the asparagus mixture and toss gently. Adjust the seasoning.
Serve, topped with toasted pine nuts.
Make an hour or so in advance to allow the flavors to blend. | Serves 3-4 as a side dish.
* Asparagus historically was heralded as an aphrodisiac, probably because of its shape.
* While approximately 300 varieties of asparagus have been noted, only 20 are edible.
* According to the California Asparagus Commission, asparagus gained popularity in France and England in the 16th Century. King Louis XIV of France so enjoyed this delicacy that he ordered special greenhouses built for a year-round supply. Hence the reference to asparagus as “Food of the Kings.”
Quote of the Day
“Asparagus inspires gentle thoughts” – Charles Lamb
I say asparagus inspires endless possibilities for scrumptious salads.
…and then, she paused for thought.
Judy at Two Broads Abroad
This was so very good. And what a beautiful picture.
Thanks Judy! Your Thai Beef Salad was gorgeous and amazing.
This would be great for a weekend BBQ – easy and fast. And make-ahead, my favorite ingredient!
Lisa, it doesn’t get easier than this one and it is my new favorite way to eat asparagus. Thanks for stopping by.
Who wouldn’t fall in love with that gorgeous, vibrant salad? 🙂
Loved the ‘fun facts’ that you added at the end of the post 🙂 And fabulous photos, as always.
Thanks Nusrat, your kind words are always appreciated.
Looks fabulous! Can’t wait to try it.
Thanks Nan, let me know what you think.
my kind of salad, easy, simple and full of nutrition!!!
Yes Alice it is a winner of many levels. Enjoy!
Cheri Cameron Newell
I have been a fan of asparagus ever since you hooked me with your Thai Asparagus Soup!!! This salad looks yummy!!!
Thanks Cheri. The good news is this is easier than the soup.
Yummy! And extra bonus that it is quick to make! Adding this to my weeknight menu 🙂
Thanks Kristianne, I think you are really going to like this one.
sally @ sallys baking addiction
Yum! Asparagus is my favorite veggie. I love how easy this is to make!
Sally it is one of my favorite veggies as well. Thanks for stopping by. Absolutely LOVED your chewy chocolate chunk cookies! http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/
Fresh Food in a Flash
Your asparagus salad was delicious and the photo of it is adorable! So glad to get to know you Cathy!
You too Patricia. I loved your Chobani Sundaes! http://freshfoodinaflash.com/2013/05/17/chobani-sundaes-sweet-and-savory/
I love asparagus too! Funny enough I never tried it raw though but that looks delicious
Thank Simone! I encourage you to try it. It is very versatile. Try it with different oils, vinegars and cheeses to match your flavor preference.
Looks beautiful–and I adore all things asparagus. Just found you via Cooking Contest Central.
Thanks Angela for stopping by. I hope you enjoy the recipe!
Love it all! Yum! Beautiful!
Thanks Valentina, I do love spring and all the vegetables that go with it.
Christina @ Christina's Cucina
You always have a showstopper, Cathy! Making something so simple and yet so stunning! Beautiful!
Thanks Christina, I have learned a lot from you! http://christinascucina.com
Cathy, I bet you could use this as a side dish and with lightly cooked asparagus, sauteed shallots and toasted pine nuts!
Rona I think that would be great as well!