Asparagus salad: 4 delicious salad recipes

Spring is the time for asparagus salad. We will tell you how to use healthy asparagus in classic and unusual salads.

Classic Franconian asparagus salad

for two servings Franconian asparagus salad requires:

  • 1 tbsp vegan margarine or oil
  • 1/2 teaspoon of sugar
  • 1 teaspoon of salt
  • 500 g of white asparagus
  • 3 tablespoons of white wine vinegar
  • 3 tablespoons of rapeseed or linseed oil
  • fresh pepper
  • 1/2 bunch of fresh parsley
  • 1/2 bunch of fresh onions


  1. Wash and clean the asparagus, remove the woody ends.
  2. Heat about a liter of water with butter or margarine, sugar and salt in a large saucepan.
  3. Cut the stalks diagonally into three pieces, place them in the pot and let them cook for about 10-12 minutes.
  4. Drain the asparagus, reserving the cooking water.
  5. To make the dressing, mix about 4-5 tablespoons of cooking water with the vinegar and oil. Season with salt, pepper and half a teaspoon of sugar.
  6. Wash the herbs and then chop them.
  7. Place the asparagus in a bowl and toss the pieces with the herbs and dressing.
  8. Season with salt and pepper.
  9. Let the salad stand in the refrigerator for at least an hour. Asparagus salad will become even more fragrant if it is cooled overnight.

Message: When choosing food, make sure that it is organic, if possible. In this way, you will avoid chemical-synthetic ones pesticideswhich can harm not only the environment, but also your own health.

Warm asparagus salad with strawberries and arugula

Asparagus and strawberries are a popular combination of flavors in the spring.
Asparagus and strawberries are a popular combination of flavors in the spring.
(Photo: CC0 / Pixabay / Invitation_to_Eat)

for two servings A warm asparagus salad requires:

Here’s how it’s done:

  1. Wash and clean the asparagus, remove the woody ends.
  2. Cut the asparagus halves in half lengthwise and into small pieces.
  3. Heat the oil in a pan and fry the asparagus for three to five minutes.
  4. Season with salt and pepper and set asparagus aside.
  5. Place the honey in an empty saucepan and let it caramelize briefly over medium heat.
  6. Add the vinegar and water and bring the mixture to a boil.
  7. Put the asparagus back in the pan and let everything simmer for about five minutes.
  8. Season to taste with salt and pepper.
  9. Place the asparagus pieces in a large salad bowl and let them cool slightly.
  10. Wash the strawberries and cut them into quarters.
  11. Wash the arugula and let it drain. Cut it into slightly smaller pieces if you like.
  12. Add the strawberries and arugula to the warm asparagus and fold gently.

Green asparagus salad with egg, arugula and tomatoes

Tomatoes, arugula, and olives give this salad a Mediterranean flavor.
Tomatoes, arugula, and olives give this salad a Mediterranean flavor.
(Photo: CC0 / Pixabay / RitaE)

for four servings Green asparagus salad requires:

  • 4 organiceggs without shredding chickens
  • 500 g of green asparagus
  • 50 ml vegetable broth
  • 1 tablespoon of lemon juice
  • 1/4 teaspoon of sugar
  • 500 g cocktail tomatoes
  • 200 g of arugula
  • 5 tbsp olive oil
  • 3 tablespoons of white wine vinegar
  • Salt pepper
  • 3 tablespoons of green olives


  1. Cook the eggs for 7-8 minutes until they become soft as wax. Then rinse them with cold water and peel them.
  2. Wash the asparagus and remove the woody ends. Cut the sticks into relatively large pieces.
  3. Add vegetable broth, lemon juice and sugar to a large deep pan and heat the mixture. It should not boil, just simmer over low heat.
  4. Add pieces of asparagus and let them steam slightly under the lid for five minutes.
  5. Wash the tomatoes and arugula and cut the tomatoes into halves and quarters, respectively.
  6. Whisk together the oil, vinegar, salt and pepper to form the dressing. If necessary, add a little more sugar or honey.
  7. Remove the asparagus from the pan with a slotted spoon and place on plates along with the tomatoes, arugula and olives. Then drizzle the dressing over the vegetables.
  8. Now cut the cooled eggs into small pieces and put them on the asparagus salad.

Asparagus salad with potatoes and feta

for two servings Asparagus salad with potatoes and feta requires:

  • 400 g of green asparagus
  • 500 g of potatoes (waxy)
  • 1/2 lemon (organic)
  • 30 grams of walnuts
  • 75 g of feta
  • 1/2 teaspoon oregano
  • 55 g of arugula
  • 2 tablespoons of olive oil
  • 1 teaspoon of honey
  • 1 teaspoon mustard
  • salt and pepper


  1. Wash and clean the asparagus and potatoes.
  2. Cut each asparagus into four equal pieces and the potatoes into medium-sized cubes.
  3. Cook the asparagus pieces for about three minutes. Remove them from the pan and let them cool.
  4. Boil potatoes in water for cooking asparagus for about ten to twelve minutes.
  5. Strain and let cool.
  6. Wash the lemon with hot water and remove the peel from it.
  7. Then squeeze out the juice.
  8. In a bowl, toss the asparagus with the lemon zest, about a teaspoon of lemon juice, oregano, a tablespoon of oil, and salt and pepper.
  9. Chop the walnuts and fry them in a pan without fat. Then put them away.
  10. Add the asparagus to the same pan and cook, turning, for about 5 minutes.
  11. To make the dressing, mix the remaining lemon juice with 1 tablespoon oil, mustard, honey, salt and pepper.
  12. Cut the feta into small cubes.
  13. Wash the arugula and cut it into smaller pieces.
  14. Place both together with the asparagus and potatoes in a large bowl and toss all the ingredients together.
  15. Add dressing and mix.
  16. Decorate the finished asparagus salad with roasted walnuts. Also edible flowers good for that.

Asparagus: when is it in season?

In Germany it is the middle of April asparagus time – This date may be postponed in case of bad weather. Asparagus harvesting traditionally ends on June 24.

In fact, local varieties of asparagus can often be bought as early as March. In order to withstand competition with imported goods, some farmers cover their asparagus fields with film and heat them. The extra heat means the asparagus grows faster and is ready to harvest sooner. But the process consumes a lot of energy. This is why the carbon footprint of early asparagus is often even worse than that of imported asparagus.


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