Asparagus Salad – Asparagi in Insalata is a simple Italian vegetarian recipe that is refreshing and crunchy. It can be used as a side dish or as a main dish. The asparagus is cooked so it is soft yet still has a slight bite to it. I make this in advance as it is served cold so ideal for getting ahead. You can also add cheese and sesame seeds for additional textures, a favourite of my husband.

Asparagus Salad – Asparagi in Insalata
Such a refreshing salad from an under used vegetable.
Print Facebook Pinterest Twitter Add to Collection Servings: 4 people
Calories: 178kcal
Ingredients
- 2 lbs asparagus trimmed, 675-900 g
- 1/4 cup Extra Virgin olive oil 60 ml
- 2 tbsp red wine vinegar 30 ml
- 1 bunch parsley chopped for garnish
- Salt
Instructions
- Boil or steam the asparagus just until they are tender.
- Transfer to a platter and allow to cool to room temperature.
- Drain off any water in the platter, drizzle with oil and vinegar, and season with salt and pepper.
- Serve garnished with chopped parsley if desired.
- May be made several hours ahead, but do not refrigerate.
Notes
I often grate a little parmesan or other firm cheese over the asparagus whilst warm.
Nutrition
Sodium: 8mg | Sugar: 4g | Fiber: 5g | Potassium: 456mg | Calories: 178kcal | Monounsaturated Fat: 11g | Polyunsaturated Fat: 2g | Saturated Fat: 2g | Fat: 15g | Protein: 5g | Carbohydrates: 9g