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wooden bowl with Parmesan Asparagus salad

Parmesan Asparagus Salad

Valentina K. Wein
Parmesan Asparagus Salad is made with a handful of simple ingredients and overflows with flavor. Quick to assemble, this beautiful salad is satisfying and delicious!
Prep time doesn't include making the Pickled Onions, which can be done up to a week ahead, and takes about 10 minutes.
5 from 4 votes
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories 248 kcal


For the dressing

  • 2 tablespoons lime juice, (or pickling juice from the onions)
  • 1 teaspoon whole grain mustard
  • teaspoons honey
  • teaspoon salt
  • freshly ground black pepper to taste
  • ¼ cup extra virgin olive oil


  • Prep asparagus. Fill a large bowl with ice water and set it aside.
    Cut off the tough bottom portion of the asparagus spears -- this is usually about 3-inches or so. It should actually "snap" off at the right place if you use your hands.
    Then peel the asparagus and set up a steamer on the stove with water just beneath the rack. Bring the water in the steamer to a boil and place the peeled asparagus spears on the rack and cover. Steam until tender, about 6 minutes, depending on how thick the spears are. (They should not be soft, just tender.)
    Drain the asparagus and "shock" it by placing it in the bowl of ice-water for about 3 minutes. This will stop it from cooking any further and help to keep the bright color. Drain again and pat dry with paper towels.
    Cut the spears in half or into bite-sized pieces.
  • Combine salad ingredients. In a large mixing or serving bowl, toss the asparagus with the greens, onions and cheese. Set aside.
  • Make the dressing. In a small mixing bowl, combine the lime juice with the mustard, honey and salt. Gradually whisk in the olive oil and season to taste with the pepper and more salt if necessary. (You can also add all of the ingredients to a small jar and shake.)
  • Add dressing and serve. Toss the salad with the dressing and serve at once!


* If you're making this salad at the last minute, you can use thinly sliced red onion or shallots. I love them pickled, but you'll have a tasty salad either way.
Calorie count is only an estimate.


Calories: 248kcal
Keywords pretty salads, salad for spring, recipes with asparagus
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