Asparagus Spring Salad

Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

The sprouting of asparagus shoots signals the beginning of the year's first harvest. Enjoy this versatile vibrant-green, vitamin-packed veggie in this wonderfully bright salad.

  • Prep time 30 minutes
  • Total time 35 minutes

Ingredients

  • 450 g baby potatoes , halved
  • 1 tablespoon olive oil
  • 3/4 teaspoons salt , divided
  • 1 bunch asparagus (about 450 g), trimmed and cut in 2-inch pieces
  • 1 cup sugar snap peas , trimmed and halved
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 2 tablespoons lemon juice
  • 1 tablespoon grainy mustard
  • 1/4 teaspoon pepper
  • 5 cups baby spinach
  • 5 cups baby kale
  • 4 radishes , thinly sliced
  • 1/2 cup chopped dill

Method

Preheat oven to 400°F. Line baking sheet with parchment paper. On prepared pan, toss together potatoes, oil and 1/4 tsp of the salt to coat; arrange, cut side down, in single layer. Roast until golden and tender, about 20 minutes. Let cool slightly.

Meanwhile, in large pot of boiling salted water, cook asparagus and snap peas until tender-crisp, about 2 minutes. Drain; chill in bowl of ice water. Drain and pat dry.

Meanwhile, in small bowl, whisk together sour cream, buttermilk, lemon juice, mustard, pepper and remaining 1/2 tsp salt.

In large bowl, combine potatoes, asparagus mixture, spinach, kale, radishes and dill. Drizzle with 1/3 cup of the dressing; toss to coat. Reserve remaining dressing for another use.

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Fibre 4 g
  • Sodium 185 mg
  • Sugars 4 g
  • Protein 5 g
  • Calories 123
  • Total fat 3 g
  • Potassium 729 mg
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g

%RDI

  • Iron 19
  • Folate 75
  • Calcium 7
  • Vitamin A 32
  • Vitamin C 77
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Lunch & Dinner

Asparagus Spring Salad

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