Best 8 Warm Asparagus Salad Recipes

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Welcome to the realm of culinary delights, where flavors dance and textures intertwine to create a symphony of taste. In this article, we embark on a journey to discover the most delectable recipes for a dish that encapsulates the essence of spring: warm asparagus salad. Get ready to tantalize your taste buds with a medley of fresh, crisp asparagus, vibrant dressings, and an array of toppings that elevate this humble vegetable to new heights of culinary bliss. Whether you prefer a classic approach or crave an innovative twist, we've got you covered. So, let's dive into the world of warm asparagus salad and uncover the secrets to creating a dish that will leave you and your loved ones craving more.

Let's cook with our recipes!

WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING



Warm Chicken Salad with Asparagus and Creamy Dill Dressing image

To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer basket along with spring vegetables for a seasonal warm salad-it's a whole new take on a one-pot dinner.

Provided by Anna Stockwell

Categories     30 Days of Groceries     Chicken     Potato     Dill     Asparagus     Watercress     Lemon     Quick & Easy     Quick and Healthy     Dinner     Spring     Mint

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 pound baby new potatoes
1 (2 1/2-pound) rotisserie chicken
1/3 cup mayonnaise
1/4 cup finely chopped dill
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 pound asparagus (about 1 bunch), trimmed
2 cups watercress or baby arugula
1/2 cup mint leaves
Lemon wedges (for serving)

Steps:

  • Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.
  • Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.
  • Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
  • Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.

WARM ASPARAGUS SPINACH SALAD



Warm Asparagus Spinach Salad image

Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14-16 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons reduced-sodium soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.

Nutrition Facts : Calories 299 calories, Fat 14g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 263mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

WARM ASPARAGUS SALAD WITH TOMATOES



Warm Asparagus Salad with Tomatoes image

You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes.

Provided by backfee

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, or more as needed
1 clove garlic, minced
1 pound asparagus spears, trimmed and cut into 1-inch pieces
salt to taste
1 squeeze lemon juice, or to taste
1 (10 ounce) basket cherry tomatoes, halved
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
½ teaspoon salt
4 tablespoons extra-virgin olive oil

Steps:

  • Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
  • Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 10.5 g, Fat 8.4 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 371.4 mg, Sugar 4.3 g

LEMON, GARLIC, AND ASPARAGUS WARM CAPRESE PASTA SALAD



Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad image

There are so many reasons I love this recipe. Caprese salad has to be one of my favorite summertime treats. There is nothing like a summer tomatoes' sweetness mixed with the peppery sweetness fresh basil offers, the zing of lemon and richness of garlic. It is SO good.

Provided by Ebwallace

Categories     Salad     Vegetable Salad Recipes     Caprese Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 pound mezze (short) penne pasta
1 bunch fresh asparagus, trimmed and cut into thirds
¼ cup olive oil
3 tablespoons butter
2 teaspoons lemon juice, or more to taste
½ large shallot, minced
2 large cloves garlic, minced
1 large grilled chicken breast, sliced thinly and halved
1 roma (plum) tomato, diced
8 leaves fresh basil, torn

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
  • Place asparagus into a saucepan, add a little water, and place over medium heat; cover pan and let asparagus steam until bright green and tender, 3 to 4 minutes. Drain.
  • Heat olive oil with butter and lemon juice in a large saucepan over medium-low heat until butter melts; cook and stir shallot in hot oil and butter mixture until it just begins to soften, 1 to 2 minutes. Stir garlic into shallot mixture and cook until shallot and garlic are opaque, 3 more minutes. Stir asparagus and chicken into mixture; cook until heated through, about 5 minutes.
  • Toss pasta with chicken and vegetables to combine; mix tomato and basil into salad and serve warm.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 60 g, Cholesterol 23.2 mg, Fat 17.6 g, Fiber 4.3 g, Protein 15 g, SaturatedFat 5.5 g, Sodium 54.3 mg, Sugar 4.4 g

WARM ASPARAGUS MUSHROOM SALAD WITH GOAT CHEESE & BALSAMIC DRESSI



Warm Asparagus Mushroom Salad with Goat Cheese & Balsamic Dressi image

A wonderful spring salad from Peter Martin's restaurant in Kitchener Ontario! Arrange the asparagus on the plate in a sunburst pattern, top it with mixed greens & the warmed dressing for an impressive first course.

Provided by CountryLady

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb asparagus
1 tablespoon extra virgin olive oil
2 cups thinly sliced mushrooms
2 cloves garlic, minced
1 sweet red pepper, thinly sliced
3 tablespoons chopped fresh dill
3 cups mixed baby greens
1/4 cup goat cheese
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Snap off tough ends of asparagus& cook in your favourite manner (steam, boil, roast, your choice but I highly recommend Pan Roasted Asparagus- recipe#84345) until tender-crisp.
  • Whisk dressing ingredients together in a small bowl& set aside.
  • Heat oil over medium-high heat in a large non stick skillet.
  • Stir fry mushrooms until golden& no liquid remains, about 5 minutes.
  • Add garlic& red peppers& stir fry for another 2 minutes.
  • Add dressing& 2 tbsps of the dill; cook, stirring frequently, until heated through, about 2 minutes.
  • Arrange asparagus& greens on the plate, top with dressing& goat cheese; sprinkle remaining dill.

WARM ASPARAGUS SPINACH SALAD



Warm Asparagus Spinach Salad image

I found this in a recent Taste of Home magazine. I tried it out on my family and we all thought it was Zaar-worthy. Slightly adapted for my family's taste. This makes a lot so you may want to half the recipe.

Provided by celeste and co.

Categories     Penne

Time 1h10m

Yield 14-16 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh asparagus, trimed and cut into 1 inch pieces
2 tablespoons olive oil, plus
1/2 cup olive oil, divided
salt
1 1/2 lbs uncooked penne or 1 1/2 lbs penne pasta
3/4 cup chopped green onion
6 tablespoons white wine vinegar (this amount may be too vinegary for some tastes so start low and add up to taste)
2 tablespoons soy sauce
1 (6 ounce) package fresh Baby Spinach
1 cup coarsely chopped cashews
1/2-3/4 cup shredded parmesan cheese

Steps:

  • Put the asparagus into an large oblong baking dish.
  • Drizzle with 2 tablespoons olive oil; sprinkle evenly with salt.
  • Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender; stir every 10 minutes.
  • While the asparagus is cooking, prepare the pasta according to package directions; drain.
  • Add the onions, vinegar, and soy sauce in the container of a blender; process.
  • While processing, gradually add the remaining olive oil in a steady stream.
  • In a large serving bowl, add the pasta, spinach, and asparagus; drizzle dressing over all; toss to coat.
  • Season to taste with pepper, if desired.
  • Sprinkle with cashews and Parmesan cheese.
  • Serve warm.

Nutrition Facts : Calories 346.3, Fat 16.3, SaturatedFat 3, Cholesterol 3.1, Sodium 274, Carbohydrate 44.8, Fiber 7.1, Sugar 1.7, Protein 8.3

SALAD OF WARM WHITE ASPARAGUS (SPARGEL), BABY ARUGULA AND BEEFST



Salad of Warm White Asparagus (Spargel), Baby Arugula and Beefst image

Yummy, yummy! Some of my favorite things! If you are lucky enough to be able to make this when the tomatoes are in season, this salad tops all others! I love the presentation of the white asparagus contrasting with the dark green arugula and bright red tomatoes. Just a beautiful dish! Recipe courtesy of Emeril Lagasse.

Provided by breezermom

Categories     Greens

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs white asparagus
1/4 cup olive oil
1/2 lb porcini mushroom, stemmed and sliced
1 teaspoon garlic, chopped
1 teaspoon fresh tarragon leaves, chopped
salt & freshly ground black pepper
sherry wine vinegar
1 lb baby arugula
3 beefsteak tomatoes, thinly sliced

Steps:

  • In a medium saucepan, bring 2 quarts of salted water to a boil.
  • Set up a bowl with ice water and place near the sink.
  • Place asparagus in boiling water and leave in for 2 to 3 minutes or until barely limp. Immediately transfer asparagus to ice bath for 5 minutes to stop the cooking process.
  • Meanwhile, in a medium saute pan over medium-high heat, add olive oil, mushrooms and garlic. Cook about 2 minutes or until mushrooms are beginning to brown. Add tarragon and salt, pepper and a splash of vinegar. Set aside.
  • On 6 salad plates, plate 4 or 5 spears of asparagus. Top with a mound of arugula and arrange 2 or 3 slices of tomato on each mound. Drizzle porcini dressing over each salad and serve.

WARM ASPARAGUS SALAD



WARM ASPARAGUS SALAD image

Categories     Vegetable     Side     Boil

Yield 6 servings

Number Of Ingredients 13

2 ounces day-old French bread or other firm white bread, sliced
1 garlic clove, peeled and halved
1 tablespoon unsalted butter
1 tablespoon white wine vinegar
2 teaspoons extravirgin olive oil
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 medium shallot, peeled and minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup water
1 1/2 pounds asparagus
1 teaspoon grated lemon rind (optional)

Steps:

  • Preheat oven to 375°. Place bread in a single layer on a baking sheet. Bake at 375° for 10 minutes or until toasted. Rub cut sides of garlic over one side of each bread slice. Place bread slices in a food processor; pulse 10 times or until bread is coarsely ground. Arrange breadcrumbs in a single layer on a baking sheet; bake at 375° for 5 minutes or until golden brown. Transfer breadcrumbs to a bowl. Melt butter in a small saucepan over medium-high heat. Cook 1 to 2 minutes or until butter is lightly browned, shaking pan occasionally; remove from heat. Drizzle butter over toasted breadcrumbs; toss well to coat. Combine vinegar, oil, 1 teaspoon rind, lemon juice, and shallot; stir well with a whisk. Stir in salt and pepper. Bring water to a boil in a large skillet. Snap off tough ends of asparagus; add asparagus to pan. Cook 5 minutes or until tender, stirring constantly. Place asparagus on a serving platter. Drizzle with vinaigrette; top with breadcrumb mixture. Garnish with 1 teaspoon grated lemon rind, if desired. Serve immediately.

Tips:

  • Choose fresh, tender asparagus for the best flavor and texture.
  • Trim the asparagus spears by snapping off the woody ends.
  • Blanch the asparagus in boiling water for 2-3 minutes, then immediately transfer to an ice bath to stop the cooking process.
  • Pat the asparagus dry before assembling the salad to prevent it from getting watery.
  • Use a variety of toppings and dressings to create a flavorful and visually appealing salad.
  • Serve the salad warm or at room temperature.

Conclusion:

Warm asparagus salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover asparagus. With its bright flavors and colors, this salad is sure to impress your guests. So next time you are looking for a healthy and flavorful salad, give warm asparagus salad a try.

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