This asparagus and almond salad is a delightful combination of tender asparagus spears, crunchy almonds, and fresh greens, creating a light and nutritious dish that’s perfect for spring and summer. The nutty flavor of the almonds complements the crispness of the asparagus, while a zesty dressing adds a refreshing touch. Ideal as a side salad or a light lunch, this dish is not only visually appealing but also incredibly easy to prepare!
Ingredients:
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 4 cups mixed greens (such as arugula, spinach, or baby greens)
- 1/2 cup sliced almonds, toasted
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- Salt and pepper to taste
Instructions:
1. Bring a pot of salted water to a boil. Blanch the asparagus pieces for about 2-3 minutes, or until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking. Once cooled, drain again and pat dry.
2. In a large mixing bowl, combine the mixed greens and blanched asparagus.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup (if using), salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
5. Top with the toasted sliced almonds and grated Parmesan cheese, if desired.
6. Serve immediately and enjoy this delicious asparagus and almond salad as a refreshing and elegant addition to your meal!
Aprile's Kitchen 