Best 13 Salami Asparagus Salad Recipes

CHILLED ASPARAGUS SALAD

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.

RAW ASPARAGUS SALAD WITH WALNUTS & PARMESAN

Steps:

• Place day-old bread in the food processor and whiz until fine. Measure out 1.5 to 2 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes (or longer) depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Taste. Add more salt if necessary. Measure out 1/3 cup of the crumbs - this is the amount the original recipe calls for. You can use more if you wish.
• Place the walnuts in a medium skillet. Set the skillet over low heat. Allow the walnuts to toast slowly while you prepare the salad. Remove them from the heat when they smell and look toasty. You can chop them on a cutting board or by gently crushing them in a tea towel.
• Using a sharp knife, slice the asparagus thinly on the bias.
• In a large bowl, combine the toasted walnuts, the 1/3 cup (or more!) toasted bread crumbs, the grated Parmigiano Reggiano, the crushed red pepper flakes (starting with 1/4 teaspoon if you are sensitive to heat), salt and pepper to taste, and the zest of the lemon. Stir to combine. Add the asparagus and toss to combine. "Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice. When the flavors are bright and delicious, add the mint (if using) and 1/4 cup olive oil." Toss to combine. Taste and adjust the flavors again if necessary.
• Transfer to a serving platter. Crack more pepper over top if you wish.

ASPARAGUS SALAD WITH LEMON VINAIGRETTE

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.

ASPARAGUS, SALAMI AND MOZZARELLA TARTS

Steps:

• Preheat the oven to 400˚ F. Whisk the egg and 1 tablespoon water in a small bowl until combined. Roll out the puff pastry into a 17-inch square. Using a sharp knife, cut the puff pastry sheet into sixteen 4 1/4-inch squares. Arrange the squares on a parchment-lined baking sheet spaced evenly apart.
• Add a pinch of mozzarella to the center of each pastry square, followed by a slice of salami and 2 pieces of asparagus. Lift opposite corners of each pastry square and fold them in, wrapping the pastry around the filling. Dab some of the egg wash onto the corners and press to seal. Brush each tart with more egg wash and bake until golden brown, about 15 minutes.

WARM ASPARAGUS SALAD

Steps:

• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
• Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
• To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

ASPARAGUS SALAD, ITALIAN-STYLE

Steps:

• Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
• Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds.
• Combine ribbons, sliced rounds and tips in a large bowl. Drizzle asparagus with oil, then sprinkle with lemon juice. Season with salt and pepper, then top with Parmesan.

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING

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.

BALSAMIC ASPARAGUS SALAD

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries., In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

ASPARAGUS AND MOZZARELLA SALAD

Steps:

• Simmer the asparagus until just cooked through. Rinse them under cold water to stop the cooking process. Drain, pat dry and cut the spears, on the diagonal, into 1inch long pieces; set aside.
• Make a dressing of olive oil, vinegar, mustard and garlic and season to taste with salt and pepper. Combine the asparagus and mozzarella and lightly dress with half of the dressing.
• Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mixture in the middle; drizzle remaining dressing over the tomatoes and salami. Garnish asparagus and mozzarella with roasted peppers.

ROASTED ASPARAGUS SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Steps:

• Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
• Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
• Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
• To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

MARINATED ASPARAGUS SALAD

Steps:

• Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

GRILLED ASPARAGUS SALAD

Steps:

• Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
• Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
• In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.