Tuesday, May 27, 2014

Asparagus Salad

One of our favorite vegetables is asparagus.  Each spring I look forward to this highly prized vegetable, as it arrives with the 'coming of spring.'  Asparagus can be cooked and served in a variety of ways,  a drizzle of butter and lemon.  It can also be used in a stir fry, (page 77) in your Mennonite Girls Can Cook book.  Each year I threaten to grow my own asparagus.  The climate and region of our valley is perfect for growing asparagus and so hopefully next year I can show you a photo of asparagus growing in my garden. Again, it's loaded with antioxidants and vitamins.

Raw Asparagus Salad
  • 2 cups cut mixed greens (lettuce assortment)
  • 2 cups cut cup asparagus
  • 1/2 cup green onions
  • 5 slices bacon
  • 2 boiled eggs
Salad dressing
  • 3 tbsp. olive oil
  • 3 tbsp. red wine vinegar
  • 3 tsp. Dijon Mustard
  • salt and pepper to taste 
  1. Layer  greens in shallow dish.
  2. Layer onions and chopped raw asparagus on top of the lettuce bed.
  3. Slice boiled eggs and garnish around edges.
  4. Sprinkle crumbled bacon on top of asparagus.
  5. Mix salad dressing ingredients with a whisk in a container.
  6. Pour over salad prior to serving.
Another simple and healthy salad and only takes minutes to make.


  1. We love asparagus and have grown it for years. When using it raw, I usually blanch it for a few minutes on the stove or microwave, then plunge it in ice water. It gives it a brilliant color, and takes away a bit of the rawness. I do the same for brocolli.

  2. Yumeeee!!! I love that kind of simple and very fresh tasting salad dressing - it sounds perfect!