Asparagus Salad

Whenever the farmers' markets fill with farm-fresh produce, I shop for the freshest ingredients. And, nothing tastes better than fresh asparagus from the market! With warm weather comes beautiful vibrant vegetables and fresh salads. One of my favorite vegetables is asparagus, so I decided to make a roasted asparagus salad recipe. 

Although asparagus is available all year long, spring is the best season to buy asparagus. Not only is asparagus fresh in the spring, but it's also inexpensive in April and May. 

• Asparagus
• Green onions
• Tri-colored grape tomatoes (or tomatoes of choice)
• Parsely

PREPARING ASPARAGUS FOR ROASTED ASPARAGUS SALAD

Instead of using oil, I washed and tossed the asparagus in fresh lemon juice and sprinkle it with garlic powder and onion powder. Another tip to roasting without oil is to use a silicone baking mat.

• Pre-heat oven to 400 degrees
• Roasted for 15 minutes
• Remove asparagus from the oven and all to completely cool before adding to the asparagus salad ingredients. 

HOW TO COOK ORZO FOR ASPARAGUS SALAD

Even though orzo looks like rice, it is actually a rice-shaped pasta. Traditional orzo is not gluten-free, but gluten-free orzo is currently available and works well with this recipe. For instance, Dellalo makes a gluten-free corn and rice orzo, which is fabulous.  For this asparagus salad recipe, though, I used regular orzo because I already had a bag in my pantry. 

Unlike other pasta, orzo cooks incredibly fast (8 minutes), so most of the work for this salad is chopping the vegetables and preparing the quick and easy dressing.

Another helpful hint is to make sure you run cold water through the cooked orzo to stop cooking since the asparagus salad is served cold. But, if you prefer a warm salad, serve immediately. 

Once the orzo and asparagus cool, add all the ingredients to a large bowl. Because of the ingredients in asparagus salad, dress the salad in advance and refrigerate until ready to serve. 

INSTEAD OF ORZO, CHOOSE AN ALTERNATIVE GRAIN OR GREENS!

If you don't like orzo, don't let that stop you. Additionally, I like making asparagus salad using a variety of other grains and replacing the orzo with: 

• Quinoa
• Farro
• Barely
• Brown Rice
• Kale
• Romaine lettuce
• Spinach

Furthermore, I toss the salad in the dressing before refrigerating, so it brings the flavors together like a marinade. 

OIL-FREE CHAMPAGNE VINAIGRETTE DRESSING FOR ASPARAGUS SALAD

Once I make a new salad recipe, I think about dressing first. For me, salad is all about the dressing! Over time, I quickly learned to create oil-free dressings I love. For instance, oil-free champagne vinaigrette tastes mild in flavor and acidity, making a light and fresh dressing. Of course, another bonus is the four simple ingredients: 

• Champagne vinegar
• Maple Syrup
• Dijon Mustard
• Water 

Furthermore, I suggest eating asparagus salad on its own or adding more greens for a more nutrient-dense salad. For this particular version of asparagus salad, I served asparagus salad on a bed of live lettuce. 

LOOKING FOR GREAT SPRING AND SUMMER SALAD IDEAS TO MIX IT UP? 

• Spinach Pasta Salad
• Roasted Vegetable Salad
• Skinny Watermelon Salsa
• Potato Salad
• Greek Orzo Salad
• Macaroni Salad
• Spinach Strawberry Salad
• Grilled Caesar Salad
• Tabouli Salad
• Mediterranean Couscous Salad
• Quinoa Salad

Yield: 6 servings

Asparagus Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Roasted asparagus highlights this fresh and light asparagus salad with simple ingredients dressed in an oil-free champagne vinaigrette dressing. Asparagus salad tastes like springtime in a bowl.

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Ingredients

Roasted Asparagus

• 1 pound asparagus, ends removed, washed and cut into bite-sized pieces
• 1/2 lemon
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

Salad Ingredients

• 8 ounces orzo pasta, cooked according to package directions, rinsed and cooled
• 1 cup tri-colored grape tomatoes, cut in halves (or tomatoes of choice)
• 5 green onions, sliced thin
• 1/2 cup fresh parsley, chopped

Champagne Vinaigrette

• 1/4 cup champagne vinegar
• 2 Tablespoons dijon mustard
• 2 Tablespoons Maple syrup
• 2 Tablespoons water

Instructions

Roasting Asparagus

1. Preheat the oven to 400 degrees
2. Line a baking sheet with a silicone baking mat or parchment paper
3. Wash and remove tough ends of asparagus.
4. Cut asparagus into bite-sized pieces.
5. Squeeze 1/2 lemon over a single layer of asparagus on the baking sheet
6. Sprinkle with garlic and onion powder
7. Cook for 15 minutes
8. Remove asparagus from the oven and allow to cool completely before adding to the salad

COOKING ORZO

1. Cook orzo according to the package directions
2. Remove from heat at drain pasta in a colander, rinsing with cold water until pasta is cooled. Shake excess water from the colander.

Champagne Dressing

1. Add all ingredients to a measuring cup
2. Whisk together
3. Keep in the refrigerator until ready to dress the salad

Making the Asparagus Salad

1. Pour cooled orzo into a bowl
2. Add all ingredients including cooled roasted asparagus
3. Pour the dressing over the salad
4. Toss and refrigerate until you are ready to serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Barilla Orzo Pasta 16 oz. (Pack of 2)
• 
  Delallo Gluten Free Corn & Rice Pasta Orzo No.65 -- 12 oz - 2 pc
• 
  Set of 4 Reusable Silicone Macaron Baking Mats 0.75mm (2 Half Sheets and 2 Quarter Sheets), Non Stick Silicone Liner for Bake Pans and Rolling – Macaron, Pastry, Cookie, Bun, Brioche, Bread Making
• 
  Napa Valley Naturals Champagne Vinegar, 12.7 oz (2-Pack)

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me