Best 6 Asparagus Salad Italian Style Recipes

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Asparagus salad is a vibrant and flavorful dish that combines the tender crunch of asparagus with a medley of fresh ingredients. Originating from Italy, this salad is a testament to the country's culinary expertise in creating simple yet delectable dishes. With its vibrant colors and textures, asparagus salad is a delightful addition to any meal, whether it be a light lunch, a refreshing side dish, or a delightful appetizer. This versatile salad offers a range of taste experiences, from the earthy sweetness of asparagus to the tangy brightness of lemon dressing. Asparagus salad is a symphony of flavors and textures, sure to tantalize your taste buds and leave you craving more. Explore our collection of asparagus salad recipes, each offering a unique twist on this classic Italian dish. From traditional recipes that capture the essence of Italian cuisine to modern interpretations that incorporate exciting new flavors, there's an asparagus salad recipe for every palate and occasion.

Let's cook with our recipes!

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING



Asparagus Pasta Salad with Italian Dressing image

This pasta salad is endlessly adaptable 365 days a year. Take your favorite pasta shape, add any vegetables in season then toss it all in a homemade Italian dressing. Yes, it's that simple!

Provided by Kelly Senyei

Categories     main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 13

1/3 cup red wine vinegar
2 teaspoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon sugar
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
1/2 cup extra-virgin olive oil
Kosher salt
2 1/2 cups dried short pasta, such as penne or rotini
1 pound asparagus, tough stems removed, spears cut into 1-inch lengths
2/3 cup sliced red onions
1 1/2 cups diced tomatoes
2/3 cup grated Parmesan, for serving

Steps:

  • For the dressing: Whisk together all of the ingredients in a medium bowl until combined. Set aside.
  • For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, just until al dente. Add the asparagus and cook it with the pasta for 1 more minute. Drain the pasta and asparagus then rinse with cold water and drain thoroughly.
  • Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, toss to combine, then cover and refrigerate for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan and enjoy cold or at room temperature.

ASPARAGUS SALAD WITH LEMON VINAIGRETTE



Asparagus Salad with Lemon Vinaigrette image

This fresh asparagus salad is one of my favorites and I can't wait to show you how to make it. With lemon vinaigrette dressing drizzled on top this salad has a light and flavorful crisp crunch in every bite.

Provided by Alyssa Rivers

Categories     Dinner     Main Course     Salad     Side Dish

Time 15m

Number Of Ingredients 11

1 bunch asparagus (cut into thirds)
3 cups spinach
1/2 cup radish (sliced)
1 cup cherry tomatoes (sliced in half)
1/2 cup peas
1/2 red onion (sliced)
1/4 cup feta cheese
1/4 cup olive oil
juice of one lemon
2 Tablespoons apple cider vinegar
salt and pepper

Steps:

  • In a large pot boil the asparagus for 3-5 minutes. Rinse in cold water.
  • In a large bowl combine spinach, radish, cherry tomatoes, peas, onion, and feta cheese.
  • In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.
  • Pour the desired amount of dressing over the salad and mix together.

Nutrition Facts : Calories 90 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 67 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING



Asparagus Pasta Salad with Italian Dressing image

Skip the store-bought pasta salads in favor of a quick and easy recipe for Asparagus Pasta Salad tossed in homemade Italian dressing!

Provided by Kelly Senyei

Time 27m

Number Of Ingredients 12

1/3 cup red wine vinegar
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon sugar
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
1/2 cup extra-virgin olive oil
1 pound asparagus
2 1/2 cups uncooked pasta, such as penne or rotini
2/3 cup sliced red onions
1 1/2 cups diced tomatoes
2/3 cup shredded Parmesan cheese, for serving

Steps:

  • In a medium bowl, whisk together all of the ingredients until combined. Set the dressing aside.
  • Remove the tough stems of the asparagus then cut each spear into 1-inch pieces.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 11 minutes, then add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus then rinse it with cold water.
  • Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan cheese and enjoy cold or at room temperature.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 214 kcal, Carbohydrate 19 g, Protein 4 g, Fat 13 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHILLED ASPARAGUS SALAD



Chilled Asparagus Salad image

I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

6 quarts water
Kosher salt
2 tablespoons granulated sugar
32 stalks small to medium-size green asparagus, washed and ends trimmed
2 lemons, juiced
2 tablespoons white wine vinegar
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil

Steps:

  • I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
  • Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
  • The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
  • In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
  • When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS AND MUSHROOM SALAD



Asparagus and Mushroom Salad image

I've eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there's no need at this time of year. Both thick and thin stems will work.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 10

1 pound asparagus
1/2 pound mushrooms, thinly sliced
1/4 cup chopped fresh herbs, such as parsley, tarragon and chives
1 cup baby arugula
2 to 3 tablespoons fresh lemon juice (to taste)
Salt
freshly ground pepper to taste
1 small garlic clove, minced or pureed
5 tablespoons extra virgin olive oil
1 ounce slivered Parmesan

Steps:

  • Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
  • Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 323 milligrams, Sugar 2 grams

Tips:

  • Choose fresh, tender asparagus spears for the best flavor and texture.
  • Trim the asparagus spears by removing the tough, woody ends.
  • Cook the asparagus spears until they are tender-crisp, but still have a slight bite to them.
  • Use a variety of fresh herbs, such as basil, oregano, and parsley, to add flavor to the salad.
  • Use a good quality olive oil to dress the salad.
  • Season the salad with salt and pepper to taste.
  • Serve the salad immediately or chill it for later.

Conclusion:

Asparagus salad is a simple, yet delicious, dish that can be enjoyed as a side dish or a main course. It is a great way to use fresh, seasonal asparagus and is a healthy and flavorful addition to any meal.

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