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ABOUT ME
RECIPES
- SALADS
- MAIN COURSES
- SIDES
- SALAD DRESSINGS
- DESSERT
- SAUCES
- BREAKFAST
- SNACKS
- DIPS
SHOP
0 items – $0.00

Tag: blanched asparagus

SALADS March 18, 2025

Recipe Roundup: My Favorite ASPARAGUS SALADS!

Click on the PHOTOS below for recipes:

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Blanching and shocking is fancy chef speak for cooking a vegetable for 30-45 seconds in boiling salty water then plunging it into an ice bath to prevent further cooking. You’re not so much cooking the vegetable as you are making it “unraw”. Blanching and shocking transforms vegetables that taste “meh” raw (looking at you broccoli) into something you can’t stop eating. While the set up may seem onerous at first (yes, you really do need that much ice), after a few times it will become second nature.

Asparagus, Snap Pea + Lentil Salad
(Serves 2-3)
2 cups cooked lentils, cold (I prefer French, but any will work)
8 oz snap peas
1 1b. asparagus, woody ends trimmed
3 radishes
1/2 cup coarsely chopped dill
1/2 cup coarsely chopped mint
3-4 oz feta, crumbled
1/3 cup sunflower seeds
Kosher Salt
black pepper
Creamy Scallion Dressing (recipe below)

Blanch the asparagus and snap peas in boiling salty water (use about 1 tbsp salt per quart) for 45 seconds, then immediately transfer the vegetables to an ice bath (don’t skimp on the ice) to halt the cooking process and preserve the vibrant green color. Once cooled, drain the vegetables and pat them dry gently with a kitchen towel (don’t skip this or salad will be soggy). Slice asparagus and snap peas into 1/2 in pieces on the bias. Julienne radishes. In a large mixing bowl, combine the lentils, asparagus, snap peas, radishes, mint, dill, and feta. Dress, season, and toss. Garnish with sunflower seeds.

Creamy Scallion Dressing

16 oz. Greek yogurt
10-12 scallion tops, rinsed well
2 tbsp extra virgin olive oil
The juice of 2 lemons
1/2 tsp sugar
1-3 tbsp cool water
Kosher salt
black pepper

Prepare dressing by blending together the yogurt, scallion tops, oil, lemon juice, sugar, and 1/2 tsp Kosher salt. Add cool water, 1 tbsp at a time, blending after every addition, to thin to drizzling consistency. Season to taste.#thesaladwhisperer

thesaladwhisperer

•

Blanching and shocking is fancy chef speak for cooking a vegetable for 30-45 seconds in boiling salty water then plunging it into an ice bath to prevent further cooking. You’re not so much cooking the vegetable as you are making it “unraw”. Blanching and shocking transforms vegetables that taste “meh” raw (looking at you broccoli) into something you can’t stop eating. While the set up may seem onerous at first (yes, you really do need that much ice), after a few times it will become second nature. Asparagus, Snap Pea + Lentil Salad (Serves 2-3) 2 cups cooked lentils, cold (I prefer French, but any will work) 8 oz snap peas 1 1b. asparagus, woody ends trimmed 3 radishes 1/2 cup coarsely chopped dill 1/2 cup coarsely chopped mint 3-4 oz feta, crumbled 1/3 cup sunflower seeds Kosher Salt black pepper Creamy Scallion Dressing (recipe below) Blanch the asparagus and snap peas in boiling salty water (use about 1 tbsp salt per quart) for 45 seconds, then immediately transfer the vegetables to an ice bath (don’t skimp on the ice) to halt the cooking process and preserve the vibrant green color. Once cooled, drain the vegetables and pat them dry gently with a kitchen towel (don’t skip this or salad will be soggy). Slice asparagus and snap peas into 1/2 in pieces on the bias. Julienne radishes. In a large mixing bowl, combine the lentils, asparagus, snap peas, radishes, mint, dill, and feta. Dress, season, and toss. Garnish with sunflower seeds. Creamy Scallion Dressing 16 oz. Greek yogurt 10-12 scallion tops, rinsed well 2 tbsp extra virgin olive oil The juice of 2 lemons 1/2 tsp sugar 1-3 tbsp cool water Kosher salt black pepper Prepare dressing by blending together the yogurt, scallion tops, oil, lemon juice, sugar, and 1/2 tsp Kosher salt. Add cool water, 1 tbsp at a time, blending after every addition, to thin to drizzling consistency. Season to taste.#thesaladwhisperer

1 day ago

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1/9

COMMENT “CHICKEN” FOR RECIPES!

Here are the salads in order:
1. Spicy Peanut Chicken and Broccoli Salad
2. Pesto Green Bean and Chicken Salad
3. Balsamic Chicken, Chickpea and Artichoke Salad
4. Miso Asparagus and Chicken Salad
5. Chicken Zucchini and Kimchi Salad. #thesaladwhisperer #saladrecipes #saladrecipe #chickensalad

thesaladwhisperer

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COMMENT “CHICKEN” FOR RECIPES! Here are the salads in order: 1. Spicy Peanut Chicken and Broccoli Salad 2. Pesto Green Bean and Chicken Salad 3. Balsamic Chicken, Chickpea and Artichoke Salad 4. Miso Asparagus and Chicken Salad 5. Chicken Zucchini and Kimchi Salad. #thesaladwhisperer #saladrecipes #saladrecipe #chickensalad

2 days ago

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2/9

“Need” is a strong word, but I’ll always choose an immersion blender over any other style blender.

In the over 20 years since I’ve been out of culinary school, I’ve never once wished I had a top-loading or magic bullet style blender because when it comes to quick, easy, and mess-free blending, my immersion blender wins every time!

Here’s why:

1. Less Cleanup – Blend right in the bowl, pot, or jar—no extra dishes!
2. Better Control– No over-blending or splattering disasters.
3. Storage – No bulky base taking up counter space.

As such, immersion blenders are perfect for DRESSINGS, sauces, soups, refried beans, smoothies and so much more, giving silky smooth results without ever needing to transfer ingredients.

Once you try it, there’s no going back!

The one I love is the Braun Multi-Quick (NOT sponsored), because I found it to be the right length and weight. It was also top rated by America’s Test Kitchen, which is how I found it in the first place. I tried several others that were more expensive and this one out performed them all!

Comment LINK and I’ll send you a direct link to it!

thesaladwhisperer

•

“Need” is a strong word, but I’ll always choose an immersion blender over any other style blender. In the over 20 years since I’ve been out of culinary school, I’ve never once wished I had a top-loading or magic bullet style blender because when it comes to quick, easy, and mess-free blending, my immersion blender wins every time! Here’s why: 1. Less Cleanup – Blend right in the bowl, pot, or jar—no extra dishes! 2. Better Control– No over-blending or splattering disasters. 3. Storage – No bulky base taking up counter space. As such, immersion blenders are perfect for DRESSINGS, sauces, soups, refried beans, smoothies and so much more, giving silky smooth results without ever needing to transfer ingredients. Once you try it, there’s no going back! The one I love is the Braun Multi-Quick (NOT sponsored), because I found it to be the right length and weight. It was also top rated by America’s Test Kitchen, which is how I found it in the first place. I tried several others that were more expensive and this one out performed them all! Comment LINK and I’ll send you a direct link to it!

3 days ago

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3/9

Roasted Asparagus, Beet and Quinoa Salad with Lemony Chive Dressing
(Serves 4)

1 lb. asparagus, woody ends trimmed
1 large fennel bulb, fronds trimmed & core removed
3 medium beets
3 belgian endives
3 cups cooked quinoa, cold
4 oz. cup crumbled goat cheese
4 tbsp sunflower seeds
Extra virgin olive oil
Kosher salt
Black pepper

Lemony Chive Dressing

2 lemons 1 1/2 tbsp honey 2 tsp Dijon mustard 2 peeled garlic cloves 3/4 cup neutral flavored oil such as avocado or grapeseed 1/4 cup extra virgin olive oil 2 tbsp chives, sliced Kosher salt black pepper   Preheat oven to 400° (F). Peel the beets, halve them, then place them on a small sheet pan or in a glass Pyrex dish. Rub the beets with a little olive oil, and season with Kosher salt and pepper. Cover the pan with foil and roast the beets until tender, about 45 min- 1 hour. Cut the asparagus into two-inch long pieces on the bias. Toss the asparagus with 2 tbsp olive oil, 1/4 tsp Kosher salt and a few cranks of pepper. Spread the asparagus evenly onto a large sheet pan and roast until softened slightly and crispy on the ends, about 10-12 minutes. 
Prepare the Lemony Chive Dressing: Remove the zest from both lemons and set aside. Juice both lemons and add lemon juice to your blender carafe (I use my immersion blender and carafe). Add the honey, Dijon mustard, garlic, and 2/3 of your lemon zest to the carafe and blend until smooth. Slowly drizzle in the neutral oil until emulsified, followed by the olive oil. Stir in the chives, remaining zest, and season to taste with salt and pepper. 
Allow the beets and asparagus to cool to room temperature. Cut the beets into 1-inch pieces and set aside. Combine the quinoa and the roasted asparagus in a large bowl. Slice the endives thinly, finely dice the fennel bulb, then add to the bowl with the quinoa and asparagus. Crumble the goat cheese into the bowl and gently toss the salad. Add 1/4 cup of salad dressing, season lightly with Kosher salt and pepper and toss again. Add more dressing and season as needed. Top the salad with the roasted beets and sunflower seeds.
#thesaladwhisperer #saladrecipe #asparagus

thesaladwhisperer

•

Roasted Asparagus, Beet and Quinoa Salad with Lemony Chive Dressing (Serves 4) 1 lb. asparagus, woody ends trimmed 1 large fennel bulb, fronds trimmed & core removed 3 medium beets 3 belgian endives 3 cups cooked quinoa, cold 4 oz. cup crumbled goat cheese 4 tbsp sunflower seeds Extra virgin olive oil Kosher salt Black pepper Lemony Chive Dressing 2 lemons 1 1/2 tbsp honey 2 tsp Dijon mustard 2 peeled garlic cloves 3/4 cup neutral flavored oil such as avocado or grapeseed 1/4 cup extra virgin olive oil 2 tbsp chives, sliced Kosher salt black pepper   Preheat oven to 400° (F). Peel the beets, halve them, then place them on a small sheet pan or in a glass Pyrex dish. Rub the beets with a little olive oil, and season with Kosher salt and pepper. Cover the pan with foil and roast the beets until tender, about 45 min- 1 hour. Cut the asparagus into two-inch long pieces on the bias. Toss the asparagus with 2 tbsp olive oil, 1/4 tsp Kosher salt and a few cranks of pepper. Spread the asparagus evenly onto a large sheet pan and roast until softened slightly and crispy on the ends, about 10-12 minutes.  Prepare the Lemony Chive Dressing: Remove the zest from both lemons and set aside. Juice both lemons and add lemon juice to your blender carafe (I use my immersion blender and carafe). Add the honey, Dijon mustard, garlic, and 2/3 of your lemon zest to the carafe and blend until smooth. Slowly drizzle in the neutral oil until emulsified, followed by the olive oil. Stir in the chives, remaining zest, and season to taste with salt and pepper.  Allow the beets and asparagus to cool to room temperature. Cut the beets into 1-inch pieces and set aside. Combine the quinoa and the roasted asparagus in a large bowl. Slice the endives thinly, finely dice the fennel bulb, then add to the bowl with the quinoa and asparagus. Crumble the goat cheese into the bowl and gently toss the salad. Add 1/4 cup of salad dressing, season lightly with Kosher salt and pepper and toss again. Add more dressing and season as needed. Top the salad with the roasted beets and sunflower seeds. #thesaladwhisperer #saladrecipe #asparagus

4 days ago

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4/9

Very Veggie Cottage Cheese
(Makes 1 large serving)

1 cup low-fat cottage cheese
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/2 cup finely diced red bell pepper
1/2 cup finely diced broccoli stem (optional- was just having a fridge clean out moment)
1 scallion, thinly sliced
1/2 tbsp extra-virgin olive oil
black pepper

Combine the cottage cheese, carrot, celery, bell pepper, broccoli stem, scallion, olive oil, and a few cranks of black pepper. Serve on a toasted scooped bagel, and top generously with everything bagel seasoning. #thesaladwhisperer

thesaladwhisperer

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Very Veggie Cottage Cheese (Makes 1 large serving) 1 cup low-fat cottage cheese 1/2 cup finely diced carrot 1/2 cup finely diced celery 1/2 cup finely diced red bell pepper 1/2 cup finely diced broccoli stem (optional- was just having a fridge clean out moment) 1 scallion, thinly sliced 1/2 tbsp extra-virgin olive oil black pepper Combine the cottage cheese, carrot, celery, bell pepper, broccoli stem, scallion, olive oil, and a few cranks of black pepper. Serve on a toasted scooped bagel, and top generously with everything bagel seasoning. #thesaladwhisperer

1 week ago

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5/9

Comment ASPARAGUS for these recipes and more!

Here are the salads shown in this reel:

• Grilled Pesto Asparagus and Potato Salad
• Snap Pea, Corn and Asparagus Salad
• Roasted Asparagus, Beet and Quinoa Salad
• Miso Tahini Asparagus Chicken Salad
• Butternut Squash, Asparagus, and Quinoa Salad Jars
• Asparagus, Snap Pea and Lentil Salad
• Asparagus, Smoked Salmon and Potato Salad

#asparagus #asparagusrecipes #asparagussalad #asparagusseason #roastedasparagus #saladrecipes #springsalads

thesaladwhisperer

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Comment ASPARAGUS for these recipes and more! Here are the salads shown in this reel: • Grilled Pesto Asparagus and Potato Salad • Snap Pea, Corn and Asparagus Salad • Roasted Asparagus, Beet and Quinoa Salad • Miso Tahini Asparagus Chicken Salad • Butternut Squash, Asparagus, and Quinoa Salad Jars • Asparagus, Snap Pea and Lentil Salad • Asparagus, Smoked Salmon and Potato Salad #asparagus #asparagusrecipes #asparagussalad #asparagusseason #roastedasparagus #saladrecipes #springsalads

1 week ago

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6/9

Which do you prefer…sandwich or roll ups? I’m a bread eater on the daily, but when it comes to deli meat, 80% of the time I’m choosing roll ups! And in case I wasn’t clear, my technique and deli meat selection is unwavering. @boarshead_official Cracked Pepper Mill Turkey and Lacey Swiss for life (from the @publix deli counter, of course)! And my roll ups are never complete without @realzappschips Voodoo,
@mailleus Dijon and @honeycupmustard!

thesaladwhisperer

•

Which do you prefer…sandwich or roll ups? I’m a bread eater on the daily, but when it comes to deli meat, 80% of the time I’m choosing roll ups! And in case I wasn’t clear, my technique and deli meat selection is unwavering. @boarshead_official Cracked Pepper Mill Turkey and Lacey Swiss for life (from the @publix deli counter, of course)! And my roll ups are never complete without @realzappschips Voodoo, @mailleus Dijon and @honeycupmustard!

2 weeks ago

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7/9

Miso Tahini Asparagus and Chicken Salad
(Makes 3 servings)

1 1/2 tbsp sweet white miso 1 1/2 tbsp seasoned rice vinegar (if using regular rice vinegar, add 2 tsp honey to the dressing) 4 tbsp tahini room temperature water 1 lb. asparagus Kosher salt 2 small grilled chicken breasts (appx. 10-12 oz. cooked breast meat), cold 2 scallions, sliced red chili flakes (optional) 2 tsp sesame seeds for garnish

In a medium bowl, whisk together the miso, rice vinegar and tahini. Add water, 1 tbsp at a time to thin dressing to the consistency of heavy cream. Trim the woody ends off the asparagus (about the bottom 1/3). Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the asparagus and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the asparagus and plunge immediately into the ice bath. Drain the asparagus then place onto a plate lined with a few sheets of paper towel. Blot dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Cut the asparagus into 1/4 inch pieces and add to the bowl with the dressing. 
Dice the chicken breasts and add to the bowl with the asparagus. Add the sliced scallion and a little red chili flake, if desired. Toss the salad, season to taste with salt and garnish with the sesame seeds. Salad will keep in refrigerator, if tightly sealed, for 3-4 days.
#thesaladwhisperer #saladrecipes #saladwhisperer #saladdressingrecipes #asparagus #asparagussalad

thesaladwhisperer

•

Miso Tahini Asparagus and Chicken Salad (Makes 3 servings) 1 1/2 tbsp sweet white miso 1 1/2 tbsp seasoned rice vinegar (if using regular rice vinegar, add 2 tsp honey to the dressing) 4 tbsp tahini room temperature water 1 lb. asparagus Kosher salt 2 small grilled chicken breasts (appx. 10-12 oz. cooked breast meat), cold 2 scallions, sliced red chili flakes (optional) 2 tsp sesame seeds for garnish In a medium bowl, whisk together the miso, rice vinegar and tahini. Add water, 1 tbsp at a time to thin dressing to the consistency of heavy cream. Trim the woody ends off the asparagus (about the bottom 1/3). Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the asparagus and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the asparagus and plunge immediately into the ice bath. Drain the asparagus then place onto a plate lined with a few sheets of paper towel. Blot dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Cut the asparagus into 1/4 inch pieces and add to the bowl with the dressing.  Dice the chicken breasts and add to the bowl with the asparagus. Add the sliced scallion and a little red chili flake, if desired. Toss the salad, season to taste with salt and garnish with the sesame seeds. Salad will keep in refrigerator, if tightly sealed, for 3-4 days. #thesaladwhisperer #saladrecipes #saladwhisperer #saladdressingrecipes #asparagus #asparagussalad

2 weeks ago

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8/9

YOUR FINGERS WILL THANK YOU!

Cucumber and Kale Salad with Greek Yogurt Dressing

6-8 Persian cucumbers (appx. 1 1/2 lbs.) 4 oz. lacinato kale 2 lemons 8 oz. Greek Yogurt (I prefer 2%, but whole would work too) 1 tbsp extra virgin olive oil 1 garlic clove, minced or grated a pinch (1/4-1/2 tsp) of sugar (optional, but recommended) 4 oz. feta cheese 1/2 cup parsley leaves, finely chopped 1/2 cup dill, coarsely chopped Kosher salt black pepper

Using a mandoline slicer on the second thinnest setting, slice the cucumbers lengthwise. Place into a medium bowl and sprinkle with 1/2 tsp Kosher salt. Rub the salt into the cucumbers gently with your hands. Transfer the cucumber to a colander and allow to drain for at least 10 minutes (30 minutes is ideal). 
While the cucumbers drain, slice the kale thinly into ribbons and place in a bowl. Sprinkle a scant 1/4 tsp of Kosher salt onto the kale. This will cause it to wilt slightly, which is ideal for the salad.  
Remove the zest from both lemons and juice both lemons. Prepare the dressing by whisking together in a large bowl: 4 tbsp lemon juice, yogurt, garlic, olive oil, sugar and half the lemon zest. Season to taste and add more lemon zest if desired.  
Using a paper towel, gently press on cucumbers in the colander to release more moisture. Pat the cucumbers dry lightly with a paper towel and transfer to the bowl with the dressing. Add the kale to the bowl. Add the feta, parsley and dill to the bowl and toss. Season salad to taste and garnish with more lemon zest, if desired.

#howtouseamandoline #mandolineslicer #thesaladwhisperer #cucumbersalad

thesaladwhisperer

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YOUR FINGERS WILL THANK YOU! Cucumber and Kale Salad with Greek Yogurt Dressing 6-8 Persian cucumbers (appx. 1 1/2 lbs.) 4 oz. lacinato kale 2 lemons 8 oz. Greek Yogurt (I prefer 2%, but whole would work too) 1 tbsp extra virgin olive oil 1 garlic clove, minced or grated a pinch (1/4-1/2 tsp) of sugar (optional, but recommended) 4 oz. feta cheese 1/2 cup parsley leaves, finely chopped 1/2 cup dill, coarsely chopped Kosher salt black pepper Using a mandoline slicer on the second thinnest setting, slice the cucumbers lengthwise. Place into a medium bowl and sprinkle with 1/2 tsp Kosher salt. Rub the salt into the cucumbers gently with your hands. Transfer the cucumber to a colander and allow to drain for at least 10 minutes (30 minutes is ideal).  While the cucumbers drain, slice the kale thinly into ribbons and place in a bowl. Sprinkle a scant 1/4 tsp of Kosher salt onto the kale. This will cause it to wilt slightly, which is ideal for the salad.   Remove the zest from both lemons and juice both lemons. Prepare the dressing by whisking together in a large bowl: 4 tbsp lemon juice, yogurt, garlic, olive oil, sugar and half the lemon zest. Season to taste and add more lemon zest if desired.   Using a paper towel, gently press on cucumbers in the colander to release more moisture. Pat the cucumbers dry lightly with a paper towel and transfer to the bowl with the dressing. Add the kale to the bowl. Add the feta, parsley and dill to the bowl and toss. Season salad to taste and garnish with more lemon zest, if desired. #howtouseamandoline #mandolineslicer #thesaladwhisperer #cucumbersalad

3 weeks ago

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9/9

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