Balsamic Asparagus Salad
For this asparagus salad, allow enough time to let the flavors blend for at least an hour. That’s one of the secrets to why it tastes so delicious! If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. —Dolores Brigham, Inglewood, California
Balsamic Asparagus Salad Tips
Can you eat asparagus raw in a salad?
Yes, you can eat asparagus raw in a salad. But for this recipe, we recommend that you blanch the asparagus, which means quickly cooking it, then "shocking" it in ice water. This ensures a nice, green color and a pleasant, crisp-tender texture.What goes well with asparagus?
Lots of things go well with asparagus. For dinner, try serving this salad with grilled salmon and steak. Or pair it with eggs for a classic brunch dish.How long does this asparagus salad last?
This asparagus salad will last a few days in the refrigerator as long as the vegetables and dressing are stored separately. Toss the two together an hour before serving. Research contributed by Mark Neufang, Taste of Home Culinary AssistantIngredients
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 1/3 cup thinly sliced red onion
- 1/2 cup chopped sweet red pepper
- 1/4 cup dried cranberries
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- Dash salt and pepper
- 3 tablespoons slivered almonds, toasted
- 3 tablespoons chopped cooked bacon or bacon bits
Directions
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1In a large saucepan, bring 1 in. water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries.
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2In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.
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