Asparagus green salad Calories

Yes, young, thin asparagus can be eaten raw in asparagus green salad. Slice it very thinly or shave it into ribbons; thicker, tougher stalks are usually more pleasant lightly cooked.

Blanch asparagus for a few minutes, just until tender but still crisp. Transfer it straight to cold water to stop the cooking and preserve its bright color, then drain and dry it before adding it to the salad.

A lemon-and-olive-oil vinaigrette works especially well with asparagus green salad. A little Dijon mustard, black pepper, or finely chopped herbs adds flavor without overpowering the fresh asparagus and greens.

Yes, you can prepare the components of asparagus green salad ahead, but keep the dressing separate. Store washed, thoroughly dried greens apart from the cooked asparagus and toss everything together shortly before serving.

Undressed asparagus green salad keeps best for about a day in a covered container in the refrigerator. Once dressed, the greens soften quickly, so eat leftovers promptly rather than storing them for several days.

Rinse the asparagus and trim off the woody ends before cooking or slicing it. If the stalks are thick, peel the lower portion; thin, tender spears generally need no peeling.

Cherry tomatoes, cucumber, radishes, and fresh herbs pair well with asparagus green salad. For a more filling version, add chickpeas, boiled eggs, or crumbled feta, depending on the kind of meal you want.

Asparagus green salad goes well alongside grilled fish, chicken, or roasted vegetables. It can also become a light meal with crusty bread or a grain, and pairs neatly with spring dishes.

Yes, frozen asparagus can work in asparagus green salad, though it is often softer than fresh asparagus. Thaw it, drain away excess water, cook it briefly if needed, and let it cool before combining it with the greens.