Description
A refreshing and nutritious Asparagus and Walnut Salad with Parmesan, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup walnuts, roughly chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Let it cool for about 5 minutes, then drain again and pat dry.
- In a large bowl, combine the blanched asparagus, cherry tomatoes, walnuts, and grated Parmesan cheese.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately or chill in the refrigerator for about 30 minutes to allow the flavors to meld before serving.
Notes
- For added flavor, consider roasting the walnuts in a dry skillet over medium heat for 5 minutes before adding them to the salad.
- You can substitute the Parmesan with feta cheese for a tangy twist or add sliced avocado for creaminess.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg