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.
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Add to CollectionServings: 4 people
Calories: 178kcal
Ingredients
- 2 lbs asparagus trimmed
- 1/4 cup Extra Virgin olive oil
- 2 tbsp red wine vinegar
- 1 bunch parsley chopped
- salt to taste
- ground pepper to taste
Instructions
- Boil or steam the asparagus just until they are tender.2 lbs asparagus
- 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.1/4 cup Extra Virgin olive oil, 2 tbsp red wine vinegar, salt
- Serve garnished with chopped parsley if desired.1 bunch parsley
- 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
Calories: 178kcal | Carbohydrates: 9g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 8mg | Potassium: 456mg | Fiber: 5g | Sugar: 4g
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