Nothing says spring like a crisp Asparagus Salad! Spring produce is my favorite. This beautiful salad showcases my favorites: asparagus, spring onion, and garlic. With a simple melody of flavors with outstanding results, you’re doing to love this Asparagus Salad with Fried Garlic! If you’re in the mood for a podcast, I have a new episode out today all about the book publishing world, and it’s so good. You can watch or listen on YouTube.
Table of Contents
Ingredients for the Perfect Spring Salad
- Start with a bunch or bundle of asparagus, I like the thin ones for this recipe since we’re not cutting them up. If you can only get the thick ones you might want to shave them using a vegetable peeler.
- Lemon or lime, you’re doing to juice this bad boy. If you can’t do citrus, a little red wine vinegar will work too.
- Garlic cloves, the bigger the better. We’re going to fry it. If you want an easy version you can buy the fried garlic, Golden Nuggets, I get it on Thrive Market and it’s amazing.
- Spring onion or green onion, whatever you have on hand works!
- Salt! I like a coarse or flaky salt for this salad, but fine salt works too. A good salad is plenty salty without being overpowering, that’s how you bring out the flavors in the veggies.
How to make Asparagus Salad
Start by trimming the asparagus and then steaming them. I use the steamer basket in the My Home Skillet. Steam until the asparagus turn bright green and are a little tender while still being crispy and upright. This will happen rather fast. Have a bowl of ice water ready to blanch the asparagus. You have to cool them so they don’t keep cooking and get mushy.
While the asparagus chills, mince your garlic. Heat the avocado oil in a pot or in a skillet. Add in the garlic, tilt the skillet or pot to pool the hot oil so the garlic deep-fries. Fry until it’s golden brown them remove from the skillet and quickly transfer to a ramekin, stir to cool.
Slice your green onion on the bias. Then spread your asparagus on a plate. Top with green onion, the spoon the garlic with some oil all over it. Juice the lemon over it. Then salt liberally. If using flake or coarse salt you can use 1/2 teaspoon or more to taste. If using fine salt start with 1/4 teaspoon and add more to taste. Enjoy!
Frequently Asked Questions
It does! You can eat it cold or even heat it up. This salad is really versatile.
Yes, you can heat the oil and pour it over minced green onion in a small ramekin. Then pour it over the asparagus.
Yes, this classic flavor profile works with any vegetable, especially summer and spring produce. Blanching time will vary per veg, but once it’s bright and tender it’s ready.
I like Primal Kitchen Avocado Oil. Yes, you can use olive oil as well.
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A lovely celebration of spring! A light and delicious asparagus salad.
- 1 bunch asparagus, trimmed
- Bowl of ice water
- 1/4 cup avocado oil
- 3 cloves garlic, peeled and minced
- 1 spring onion or green onion, sliced on the bias
- juice of one lemon
- 1/2 teaspoon flake salt
- Heat water in a skillet or pot with a steamer basket. Steam your asparagus for 5-8 minutes or until bright greens and slightly tender while still being crispy. If you hold it up, it should stand upright.
- Put the asparagus in the ice water to shock and stop from cooking.
- Drain the water from the pot, dry it. Add in the avocado oil. Once hot, add in the garlic, tilt the pot so the oil pools to one side, and the garlic deep-fries. (See images above). Once golden brown, remove from the heat.
- Drain your asparagus and plate it. Top with sliced green onion, fried garlic (with oil), lemon juice, and flake salt. Enjoy right away or left over. Salad is good warm or cold.
- Read FAQ’s and see step by step images.
- Serving Size: 5 spears
- Calories: 80
- Fat: 5.9g
- Carbohydrates: 4.4g
- Fiber: 1.6g
- Protein: 1.7g
Keywords: Asparagus Salad