Asparagus is the perfect spring veggie, it is fresh and in-season May through June, can be steamed, BBQ’d or baked and pairs well with just about anything!
One of our favourite ways to use asparagus is in a spring salad – we’ve included our go-to recipe below. Not only is it packed full of flavour but the dressing also incorporates our MoreRoses golden honey.
Asparagus Salad with Honey Balsamic Dressing
1/2 cup balsamic vinegar
1/3 cup olive oil
2tbsp Dijon mustard
2 tbsp MoreRoses Golden honey
2 cloves garlic, minced or pressed
Salt and pepper to taste
2 lbs asparagus, cut into 1 inch pieces
3 tomatoes cut into bite sized pieces
4 handfuls of spring mix
½ cucumber cut into bite sized pieces
1/3 cup crumbled feta
1/4 cup crushed walnuts
- Prepare the dressing by adding all the balsamic to a small saucepan and bringing to a boil over medium/high heat. Allow to boil for 5-8 minutes until it has reduced/thickened. Stir constantly so it doesn’t burn. Pour into a small jar or bowl, add the remaining dressing ingredients (oil, Dijon, garlic, honey, salt and pepper) and whisk together. Place in fridge.
- Bring a large pot of water to a boil. Once boiling, add asparagus and boil for 5 minutes or until tender/can be pierced easily with a fork.
- While asparagus is boiling fill a large bowl with cold water and 15-20 ice cubes. Drain asparagus and transfer to bowl of ice water. Let sit 30 seconds then drain and set asparagus aside.
- Place spring mix, tomatoes and cucumber in a large serving bowl or plate. Add asparagus, half the dressing and feta and mix well. Drizzle remaining dressing over the top and sprinkle with walnuts. Serve immediately and enjoy!
*You can make this salad in advance by combining everything except the dressing and walnuts. Add those when ready to serve.