White Asparagus Salad Recipe
Daily Value: 14%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||110µg||27%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
This is a simple salad that celebrates spring produce. The key is to use incredibly fresh ingredients, particularly the white asparagus. White asparagus has a sweeter, less bitter flavor than green asparagus, and this minimalist recipe will really make it stand out in the dish. Asparagus can dry out if it’s left out in a supermarket or fridge, so try to find a local variety, preferably from a farmers market.
- 1 bunch white asparagus, ends trimmed
- 1/2 cup crushed almonds
- 2 lemons
- 2 cups arugula
- 1 cup cherry tomatoes, halved
- Drizzle of olive oil
- 1/2 cup feta cheese, crumbled
Turn on your oven’s broiler. Place the white asparagus on a sheet tray and squeeze one lemon on top. Add a dash of salt and the crushed almonds on top. Put in the oven for 15 minutes or until the white asparagus are tender.
While the asparagus are cooking, put the arugula and cherry tomatoes on a plate and then drizzle the olive oil on top. Take the asparagus out and arrange them on the salad. Top the asparagus with the feta cheese and serve while hot.
Recipe DetailsServings: 2
Special Designations: Healthy
Notes and Substitutions:
Note: This salad can also be served cold. You can make the asparagus up to a day in advance and refrigerate.