Asparagus Salad

Asparagus is the ultimate spring vegetable because it goes with practically everything. Tossed with bacon, parmesan, walnuts, radishes, fresh herbs, and a lemony vinaigrette, this recipe strikes the balance of refreshing, tender, salty, and crunchy. It’s right at home on a plate piled with slices of this glazed Easter ham and buttery homemade biscuits, but it also shines as a light lunch all on its own. Best of all, this salad is a make-ahead marvel. It tastes just as good after hanging out in the fridge for a few days, so it’s perfect for meal prep or easy entertaining.

How to make Asparagus Salad

Ingredients

• 1/2 cup walnuts
• 2 slices bacon
• 1 lb. asparagus, ends trimmed and spears cut into thirds on the diagonal
• 1/2 bunch radishes, cut into 1/4-inch half-moon slices
• 1/2 cup shaved parmesan cheese, plus more for serving
• 1/4 cup chopped tender herbs (parsley, chives, basil, dill, mint, or a combination), plus more for serving
• 3/4 tsp. kosher salt
• 3 Tbsp. olive oil
• 2 tsp. dijon mustard
• 1 tsp. honey
• Zest and juice of 1 lemon
• 1 shallot, finely chopped
• 1/4 tsp. black pepper

Directions

1. In a medium skillet, toast the walnuts over medium heat, stirring frequently so they don’t burn, until they are toasted and fragrant, 4 to 6 minutes. Remove to a cutting board, let cool, then coarsely chop.
2. Wipe out the skillet and add the bacon. Cook over medium heat, flipping occasionally, until brown and crispy, 5 to 7 minutes. Transfer to a paper-towel lined plate to cool; crumble.
3. Bring 2 cups water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water. Add the asparagus to the basket and steam until tender, 3 to 4 minutes; immediately transfer to the ice water to stop the cooking. Pat the asparagus dry with a clean kitchen towel or paper towels.
4. In a large bowl, combine the asparagus, radishes, parmesan, herbs, and walnuts. Season with ½ teaspoon salt.
5. In a small mason jar, combine the oil, mustard, honey, lemon zest, lemon juice, shallot, pepper, and remaining ¼ teaspoon salt. Secure the lid and shake vigorously to combine. Drizzle over the asparagus mixture and toss to coat.
6. Transfer to a serving bowl and sprinkle with the bacon and more parmesan and herbs.

Tip: The salad will stay fresh for up to 4 days in an airtight container in the refrigerator. Wait to add the walnuts and bacon until just before serving.