Grilled Asparagus Salad

I found this salad in an old issue of Food & Wine from July 2012, folded open on a friend’s kitchen counter during a backyard lunch. She had grilled the asparagus until it was blistered and slightly charred, tossed it with cherry tomatoes, cucumber, kalamata olives, chickpeas, cubed cheddar cheese, and fresh basil, then dressed everything in a lemon and garlic vinaigrette. Pita chips on the side for scooping.

It was a lunch where nobody sat down properly. People stood around the bowl picking at it with their hands. The warm asparagus and cold vegetables together made it feel like two salads at once, and the cheddar was a surprise I did not expect to work as well as it did. We’ve made it a standing lunch since.

Tips for Making Grilled Asparagus Salad

Grill the asparagus hot and fast

Medium-high heat, about five minutes, turning occasionally. You want char marks and a slight bend when you pick up a spear, but the asparagus should still snap if you push it.

Over-grilled asparagus turns limp and watery. Under-grilled asparagus tastes raw and grassy. Look for dark spots and a bright green colour.

Make the vinaigrette while the asparagus grills

Whisk together half a cup of extra-virgin olive oil, a quarter cup of fresh lemon juice, one minced garlic clove, salt, and pepper. The dressing should taste sharp and bright on its own.

Toss everything while the asparagus is still warm. Warm spears absorb the vinaigrette better than cold ones, and the heat softens the garlic slightly.

Grilled Asparagus Salad

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• Author: Natalie McLaury
• Total Time: 20 minutes
• Yield: Serves 6

Description

A hearty main dish salad featuring grilled asparagus, olives, cheddar, tomatoes, and a citrus vinaigrette.

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Ingredients

Units USM

• 1 lb asparagus
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 1/4 cup fresh lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup chickpeas, drained and rinsed
• 1/2 cup cheddar cheese, cubed
• 1/4 cup fresh basil, chopped
• Pita chips for serving

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Instructions

1. Preheat the grill to medium-high heat.
2. Brush the asparagus with olive oil and season with salt and pepper.
3. Grill the asparagus for about 5 minutes, turning occasionally, until tender and slightly charred.
4. In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper to make the vinaigrette.
5. Add the grilled asparagus, cherry tomatoes, cucumber, olives, chickpeas, cheddar cheese, and basil to the bowl.
6. Toss everything together until well combined.
7. Serve the salad with pita chips on the side.

Notes

• Grill the asparagus hot and fast — about five minutes on medium-high, turning occasionally. You want char marks and a slight bend, but the spear should still snap when you push it. Limp means over-grilled.
• Toss the vegetables while the asparagus is still warm. Warm spears take on the vinaigrette better than cold ones, and the heat softens the raw garlic in the dressing.
• Cube the cheddar rather than shredding it — it holds its shape in the salad instead of melting into the warm asparagus.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4
• Sodium: 450
• Fat: 18
• Carbohydrates: 20
• Fiber: 5
• Protein: 8

Find it online: https://honestcooking.com/grilled-asparagus-salad-recipe/

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