Once you've had asparagus in salad, you may never want to go back to a plain salad recipe again! The toasted nuts are (obviously) optional, but give a nice extra crunch to this dish.
Prep Time5 minutesmins
Cook Time7 minutesmins
Total Time12 minutesmins
Course: Side Dishes
Cuisine: American
Servings: 6
Calories: 184kcal
Author: LittleCooksReadingBooks.com
Ingredients
2bunches asparaguscut and steamed
1/4cupolive oil
2tablespoonsBalsamic Vinegar
2tablespoonsgrated parmesanor 1/4 C shaved parmesan
1/3cuptoasted pecanswalnuts or pine nuts (optional)
Salt and pepperto taste
Instructions
Rinse asparagus and bend each stalk until it breaks. Discard the bottom tough ends (or save for a soup purée). Cut the remaining tender tops into 1-inch diagonals.
Steam the asparagus pieces for 5-7 minutes, or until just tender. Remove from steam immediately and place in a bowl. Set aside.
In a small mixing bowl, whisk together olive oil and Balsamic vinegar.
Pour half of oil/vinegar mixture over asparagus and toss. Add the rest of the oil/vinegar mixture if needed, or to taste. (We like ours with a little more dressing so we add all of it.) Set aside.
Toast nuts in oven just until brown. Watch closely because they will burn quickly in just a couple of minutes! (You can also do this on the stove top with a little butter or oil in a pan.)
Toss asparagus mixture again just before serving. Top with parmesan cheese, toasted nuts, and salt and pepper. Serve.
Notes
Store leftover salad in refrigerator for up to two days. (How dare you have leftovers of this yumminess?!)Want to make this a chilled asparagus salad? Remove asparagus from heat and immediately place in water and ice bath for up to 5 minutes. Strain and mix with olive oil and vinegar.