This post contains affiliate links. Please see our disclosure policy.
I just love the sweet taste of freshly picked asparagus in spring and summer. This asparagus salad recipe is sweet and lemony with plenty of great texture. Tender sliced asparagus, sweet pears, crunchy pecans, and salty parmesan cheese are all tossed with a bright lemon vinaigrette making this the perfect side dish for your spring picnic or summer grill out.
Early springtime to early summer is the perfect time of year to enjoy some fresh asparagus! We enjoy handpicked asparagus grown every year on one of my family’s properties! Well actually it grows right along the public roads heading to the property. There’s NOTHING like those fresh, tender spears!
Why You’ll Love This Recipe
Crisp asparagus, juicy pear, mellow red onion, freshly shaved parm, crunchy pecans, and that bright lemon-honey dressing all come together in the prettiest way. It’s one of those recipes that looks elegant on the table, but takes very little effort. My favorite kind of salad! Here are some other reasons you’ll love it:
- Super Easy: This asparagus salad recipe is made up of vegetables that can be chopped and sliced in under 20 minutes, tossed in vinaigrette, and served immediately.
- Loads Of Texture: The crisp tender asparagus, crunchy pecans, and soft ripe pear create a salad texture that’s amazing.
- Nutritional Powerhouse: Vitamins A, C, and K from the asparagus are just the beginning of the nutrition in this salad. There is also calcium, magnesium, XX grams of fiber, and XX grams of protein all wrapped up in this beautiful salad.
- Affordable: Whenever you can use in-season produce, it really reduces the price of your dish!
Want to use more asparagus while it’s in season? Then you may want to try some of our other asparagus salad recipes like this Summer Asparagus Salad or this Greek Inspired Grilled Asparagus Salad.
Health Benefits Of Asparagus
Asparagus is in season from early spring to early summer, and it’s one of the most beloved spring and summer vegetables for good reason.
It’s a nutritional powerhouse packed with vitamins A, C, and K, disease-fighting antioxidants, and fiber. Plus it’s also low in calories, with a half-cup serving containing only 20 calories!
Among its health benefits, asparagus can help 1) promote digestive health and 2) reduce your risk of diabetes.
As for taste, the thinner asparagus stalks tend to be a bit sweeter, but I know many people who prefer the thicker stalks. Of course, this is a personal preference so you may have to try it to discover what you like better.
Fun Fact:
Did you know that asparagus is a member of the lily family and is actually a type of flower? It’s also a natural detoxifier and has been used for centuries for its medicinal properties.
Ingredients
The simple ingredients that make this asparagus salad recipe a great easy side dish are the following:
Asparagus: This salad recipe uses raw asparagus. I like to use fresh asparagus from the garden when possible, but if you’re buying it at the grocery, look for asparagus bunches that have green tips that are close together (not dried out and separated), and tips that are not slimy. The other thing to do is give it a sniff test. If it smells fishy, put it back.
Pears: Ripe juicy pears are what really bring the sweetness to this bright citrusy salad. I like Bartlett, Anjou, and Bosc, but really any ripe pear will do. If there are no ripe pears, you can also use a crisp green apple.
Parmesan Cheese: Instead of pre-grated parmigiano reggiano I like to use freshly shaved parmigiano reggiano which gives this salad a punchy umami flavor that really brings out the flavors of all the other ingredients. When choosing the best parmesan cheese, look for ones made with just cultured milk, salt, and enzymes.
Pecans: Look for raw pecans that have no added sugars, oils, preservatives, colors, or artificial flavors.
See the recipe card below for full information on all ingredients and quantities.
Variations And Substitutions
Customize it: Add more springtime veggies that are fresh this time of year like peas, green beans, radishes, arugula, spinach, or other leafy greens. Or summertime veggies like cherry tomatoes and cucumbers.
Swap The Nuts: I love the mellow nutty flavor of pecans, but if you don’t have them use walnuts, pistachios, or sliced almonds.
Parsley Substitute: You can use any fresh herbs you have on hand, like fresh mint or basil.
Dressing Variation: Add garlic to your dressing for a lemon garlic vinaigrette.
Parmesan cheese Swap: If you don’t have parmesan cheese, you could use asiago, Romano, or even feta cheese.
How To Make Asparagus Salad
- Hold each spear of asparagus at an angle and thinly slice into long diagonal pieces on a cutting board as shown in the video.
- Thinly slice your red onions, then place the slices in a bowl of ice water for about 10 minutes. This helps mellow out that sharp, spicy bite while keeping the onion nice and crisp. Drain well, then pat dry.
- Thinly slice the pear, shave your parmesan cheese, chop the parsley very small, and coarsely chop your pecans.
- In the bottom of your mixing bowl, whisk together your olive oil, lemon juice and zest, honey, Dijon, sea salt, and pepper until smooth. Add in the asparagus, pear, and red onion, toss gently with the dressing.
- Sprinkle with parsley, shaved parmesan, and pecans.
Enjoy!
Love, Rachel
Rachel’s Tips For The Best Results
- ALWAYS use freshly-squeezed lemon juice and zest from an actual lemon. To get the most juice, press and roll the lemon on your countertop with your hands before slicing.
- Keep asparagus bunches fresh until you use it by storing it in the refrigerator wrapped in a damp towel.
For more ways to use asparagus try some of these recipes like 15-Minute Chicken and Asparagus Stir Fry, or One Pan Lemon Salmon with Asparagus.
How To Serve
Serve this raw asparagus salad on a large serving platter or in a large bowl with a small bowl of extra dressing nearby for guests to use if they want more. Sometimes I like to add a crack or two of freshly ground black pepper.
This dish pairs well with fish, chicken, steak, nuts, and legumes. Here are a few dishes we love to make with asparagus:
Leftover, Storage, Make Ahead Tips
If you are making this ahead to use for meal prep, I suggest waiting until you are ready to eat the salad to drizzle it with the dressing.
This salad will keep for 3-4 days in the refrigerator without dressing and 1-2 days with dressing. We don’t recommend freezing.
Recipe FAQs
Can you eat raw asparagus in salad?
Absolutely! Like most veggies, you can eat asparagus raw in a salad.
How do you choose good asparagus?
Make sure the tips are close together tightly and not slimy. Then smell the asparagus. If it has a fishy or off smell, put it back.
What dressing goes well with asparagus?
I prefer the bright citrusy flavor of a lemon vinaigrette dressing with my asparagus salad.
How can I add protein to this salad?
If you want to use this salad as a meal prep lunch, you can add chicken, hard boil some eggs, or I also love adding grilled steak!
Do you have to cook asparagus for a salad?
Nope! You just pick it (or buy it), wash it, slice it, and eat it. However, if you want to used blanched asparagus for a more vibrant green color, it won’t change the flavor or texture.
More Asparagus Recipes You’ll Love
Asparagus Salad Recipe
Ingredients
- 1 large bunch crisp asparagus, (woody ends removed)
- 1 small red onion , or 2 shallots (very thinly sliced)
- 1 ripe but firm pear , or green apple (thinly sliced)
- ½ cup freshly shaved parmesan
- a small bunch fresh parsley, chopped
- ¼ cup raw pecans, chopped
Lemon-Honey Dressing:
- 3 Tbsps extra virgin olive oil
- 3 Tbsps Fresh lemon juice
- 1 Tbsp fresh lemon zest
- 1 Tbsp raw honey
- 2 tsps Dijon mustard
- ¼ tsp sea salt , or to taste
- ¼ tsp black pepper , or to taste
Instructions
- Hold each spear of asparagus at an angle and thinly slice into long diagonal pieces on a cutting board as shown in the video.
- Thinly slice your red onions, then place the slices in a bowl of ice water for about 10 minutes. (This helps mellow out that sharp, spicy bite while keeping the onion nice and crisp.)
- Drain the onions well, then pat dry.
- Thinly slice the pear, shave your parmesan cheese, chop the parsley very small, and coarsely chop your pecans.
- In the bottom of your mixing bowl, whisk together your olive oil, lemon juice and zest, honey, Dijon, sea salt, and pepper until smooth.
- Add in the asparagus, pear, and red onion, toss gently with the dressing.
- Sprinkle with parsley, shaved parmesan, and pecans.
- Enjoy!
- Love, Rachel
Notes
- ALWAYS use freshly-squeezed lemon juice and zest from an actual lemon. To get the most juice, press and roll the lemon on your countertop with your hands before slicing.
- Keep asparagus bunches fresh until you use it by storing it in the refrigerator wrapped in a damp towel.
- Choose asparagus that smells fresh and has a tight green tip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
