The sun is shining, the birds are singing, and asparagus is in season!
Who here absolutely loves asparagus?
Honestly, I’d be lying if I told you it was one of my favourite vegetables.
I like it, but it’s just not a favourite of mine, but I’ve been trying to eat more local and seasonal, so I’ve been buying Ontario grown asparagus regularly lately. Therefore, I’ve also been experimenting with many different ways of serving asparagus.
This weekend I created a salad that was so good I ate it two nights in a row. It features blanched asparagus and I just have to share it with you today! It is so good!
I had never though to put cooked asparagus in my salad before, but it really takes a salad to the next level. And when it’s chopped up into little bits as shown below, its so much more fun to eat, too!
Blanched Asparagus Salad with Cherry Tomatoes and Basil
2 romaine leaves, thinly chopped or shredded
7 – 10 asparagus spears, blanched/steamed/boiled and chopped into small bits (see picture above)
1 cup cherry tomatoes, sliced
1/4 cup fresh basil, finely chopped
juice of 1/2 lemon
cold pressed extra virgin olive oil
To assemble salad, begin by placing shredded romaine in a bowl and then top the romaine with the cooked asparagus. From there, finish with cherry tomatoes, avocado, and basil. Squeeze 1/2 lemon over salad, drizzle with olive oil, and season with sea salt.
This salad is bursting with flavours of spring and I hope you love it just as much as I do!
I’ve been making this a meal salad by adding salmon, trout, or shrimp on top!
Do you love asparagus? What is your favourite way to have it? Have you ever tried it cooked in a salad before?
Let me know if you like this recipe! I really want to start sharing more recipes with you! I have been slacking big time!