5 Asparagus Salad Recipes

When the warm weather return, it brings lilting, slender stalks of asparagus. If you love the idea of asparagus salad and want to know what to do with spring’s bounty, I’ve got you covered.

Two plates of shaved asparagus and pecorino salad on a tablecloth.

It’s early April, and spring has officially sprung. Well, “detonate” might be more descriptive. Today it’s in the mid-90s, and I’m sweating like a glassblower’s arse. It’s so hot here…(Go on, ask me: “How hot is it?)…it’s so hot here even our new cat, Georgie, is sprawled out and actually let me scratch his belly.

An upside of this heat is the highly anticipated return of asparagus season. And what better way to celebrate than with fresh and vibrant asparagus salads?

We’ve put together a collection of recipes that will keep you cool and delightfully sated. From zingy, fruity vinaigrettes to cheesy toppings, these salads are the perfect way to enjoy the flavors of the season.

Even The One is getting in on the action. Yesterday, he walked out of the market with three-count ’em, three–huge bundles of asparagus. The man is armed and ready.

The word "David" written in script.
Asparagus and herb salad with chopped parsley, basil, tarragon, and mint and a broken soft boiled egg on a plate, fork and knife.
This asparagus and herb salad is the essence of spring. Chopped asparagus is tossed with parsley, basil, tarragon, and mint and then drizzled with a lemon dressing. A soft boiled egg adds a welcome creaminess to the dish.

I was fortunate to get really nice asparagus–very tender, even with wide and woody bases. The mixture of basil, mint, tarragon, parsley, and chives was spot on—no particular herb overpowered the others. 

The technique for peeling the eggs worked well. Even after the eggs were placed in ice water, they still were warm when placed on the salad, a very nice contrast.–Chuck

An asparagus and arugula salad topped with Parmesan on a teardrop-shaped plate.
This asparagus and arugula salad is simplicity itself. Warm blanched asparagus topped with fresh arugula, shavings of Parmigiano Reggiano cheese, a garlic vinaigrette, and a squeeze of lemon juice.
Two plates of shaved asparagus and pecorino salad on a tablecloth.
This asparagus and pecorino salad is simplicity itself. Raw asparagus and pecorino-Romano cheese are thinly shaved into a bowl. A vinaigrette made with lemon juice, lemon marmalade, and olive oil is drizzled on top. Twenty minutes tops.

Tried this recipe last night with a new batch of Meyer lemon marmalade for the dressing. Although I did struggle a bit shaving the asparagus, I did enjoy it.–Audrey

A white oval platter filled with asparagus with raspberry-shallot vinaigrette, and pickled shallots scattered on top.
This asparagus with raspberry-shallot vinaigrette is a stunning side dish made with tender blanched asparagus, and a tangy shallot-infused vinaigrette. It’s quick and easy and surprising as heck. Here’s how to make it.

Asparagus FAQs

When is asparagus season?

For those of us in the northern hemisphere, asparagus is in season from April until early June. This is when the vegetable is at its finest.

How do I select the best asparagus?

Look for brightly colored asparagus with firm and closed tips. Avoid asparagus that’s shriveled or has woody ends or slimy tips. (Did I really have to tell you that?!)

Can you eat raw asparagus?

You sure can. Asparagus is safe to eat raw…but some folks may have a hard time digesting it. Try shaving the asparagus into thin ribbons to make it easier on your stomach before adding them to salads.

What’s the difference between green and white asparagus?

White asparagus is grown under mounds of dirt or other organic material. Hidden away from sunlight like that, they can’t produce chlorophyll, which is what makes them green. The white or light yellow stalks are sweeter than their green sisters.

What’s the best way to store asparagus?

To keep your asparagus fresh longer, cut off the woody ends of the stalks. Then wrap them in a damp paper towel and tuck them in a zip-top bag in the fridge. Or you can do what I do: stand them upright in a glass of water in the fridge, keeping the tops covered loosely with plastic wrap. Use within 4 days of buying.

There are lots o’ ways to enjoy asparagus in a salad, but if you’re looking for something more hearty, we can help you there, too. Try making a savory asparagus tart, or asparagus frittata, twirling it into creamy pasta, or stuffing it into an asparagus grilled cheese sandwich. Let me know your favorite way to use it in a comment below.

☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David

5 Asparagus Salad Recipes

A tangle of raw asparagus salad, pine nuts, and frisee on top of a green dressing.
When you come across perfectly tender asparagus at the market, it doesn't even need blanched. Just shave it into ribbons, toss it with arugula, Parmesan, and a creamy herb dressing like in this ☞ RAW ASPARAGUS SALAD.

Prep 20 minutes
Total 20 minutes
4 servings
169 kcal
5 / 2 votes
Print RecipeBuy the Farm to Chef cookbook

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For the lemon herb yogurt

  • 1/2 cup plain Greek yogurt preferably full fat
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest preferably organic
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh chives
  • Kosher salt and freshly ground black pepper

For the raw asparagus salad

  • 1 pound asparagus trimmed
  • 4 cups (5 oz) frisée leaves or other peppery green, such as arugula
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1/2 lemon (about 2 tablespoons)
  • Kosher salt and freshly ground black pepper

To serve

  • 1/4 cup shaved Parmesan cheese
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon finely chopped chives


Make the lemon herb yogurt

  • In a blender, combine yogurt, lemon juicelemon zest, thyme, parsley, and chives and blitz until smooth. Season to taste with salt and pepper.

Prepare the raw asparagus salad

  • Using a vegetable peeler, shave asparagus spears lengthwise into thin ribbons. Place in a large bowl and add frisée, olive oil, and lemon juice. Toss to coat. Season to taste with salt and pepper.
  • Spoon the lemon herb yogurt onto a chilled serving dish. Top with asparagus-frisée mixture, then sprinkle over the Parmesan, pine nuts, and chives.
Print RecipeBuy the Farm to Chef cookbook

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Check out the full recipe post for our testers’ reviews, more info, and tips on making this raw asparagus salad.

Show Nutrition

Serving: 1portionCalories: 169kcal (8%)Carbohydrates: 9g (3%)Protein: 9g (18%)Fat: 12g (18%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 6mg (2%)Sodium: 119mg (5%)Potassium: 413mg (12%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 1676IU (34%)Vitamin C: 22mg (27%)Calcium: 172mg (17%)Iron: 3mg (17%)

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  1. Great recipes. The best time of year for the simplest and best food eh? Sardines, asparagus, new potatoes and salad.

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