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asparagus salad recipe in a bowl with a fork

Asparagus Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 429kcal

Ingredients

  • 1 pound asparagus cut into 1" pieces, woody ends removed
  • ⅓ cup + 1 tablespoon olive oil divided
  • 1/2 teaspoon ground black pepper divided
  • 3/4 teaspoon kosher salt divided
  • 1/4 cup parsley chopped
  • 3 tablespoons shallots minced
  • 1½ tablespoons lemon juice
  • ¾ cup slivered almonds
  • ¾ cup parmesan grated
  • cherry tomatoes cut in half
US Customary - Metric

Instructions

  • Preheat oven to 350 F, option to line a baking sheet with parchment paper for easy clean up.
  • Spread asparagus on baking sheet and drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon black pepper. Cook until asparagus is just fork tender, about 10-12 minutes.
  • Meanwhile, combine the parsley, shallot, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. While whisking, slowly drizzle in the remaining 1/3 cup of olive oil.
  • Assemble the salad by placing asparagus, almonds, parmesan, and tomatoes, together in a large bowl. Drizzle with dressing and toss to combine.

Nutrition

Calories: 429kcal | Total Carbohydrates: 11g | Protein: 14g | Fat: 39g | Sodium: 597mg | Fiber: 5g | Sugar: 4g | Net Carbs: 6g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com