Green asparagus salad

• Cooking time 25 min
Green asparagus salad

When spring says hello, so does our green asparagus salad. Tender asparagus and peppery radishes bring the crunch, fluffy couscous adds some hearty substance, and a zesty citrus vinaigrette keeps everything bright and breezy. A dollop of creamy Turkish yoghurt adds a creamy finish and ties it all together. Toss in some toasted pine nuts, and you have got yourself a salad that is perfect for a laid-back lunch or dinner.

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Ingredients

Vinaigrette

Cold pressed olive oil
3 tbsp
Lemon, juice
1
Liquid honey
2 tsp
Salt
½ tsp
Black pepper
¼ tsp

Salad

Couscous
250 ml
Vegetable broth
200 ml
Fresh green asparagus
250 g
Fresh green beans
100 g
Spring onions
4
Radishes
1 bundle
Black pepper
¼ tsp

Toppings

Pine nuts, roasted
100 ml
Turkish yoghurt
250 ml

Instructions

Vinaigrette

  • Mix olive oil, lemon juice, honey, salt, and black pepper in a small bowl or jar until well combined. Set aside for later.

Salad and toppings

  • Cook couscous in vegetable broth according to the instructions on the package.
  • Trim the tough ends of the asparagus and cut the remaining stalks into smaller pieces. Boil the asparagus and green beans in lightly salted water for about 2 minutes.
  • Cut spring onions into strips and quarter the radishes. Mix with the couscous, asparagus, and green beans.
  • Drizzle the vinaigrette over the salad. Season with salt and pepper and top with pine nuts.
  • Serve with dollops of yoghurt on top.
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Keep beans and asparagus bright and crisp

Blanch the asparagus and green beans to preserve their vibrant colour and firm texture. Start by briefly boiling the vegetables until they are just tender. Then, immediately transfer them to a bowl of ice water to stop them from cooking further. This locks in their bright colour and crispness. Alternatively, steaming is a great option if you prefer a method that also retains a satisfying crunch without requiring an ice bath.

Get light and fluffy couscous

For perfectly fluffy couscous, always cook it in vegetable broth instead of plain water to give it extra flavour. Pay close attention to the cooking time to avoid overcooking, which can make the couscous sticky or mushy. Once cooked, fluff it gently with a fork to separate the grains. This ensures the couscous stays light and airy.

FAQ: Questions about green asparagus salad

Green asparagus salad is a refreshing choice for any table. Here are answers to common questions to help you get the best out of this recipe.

Can I prepare green asparagus salad ahead of time?

Yes, you can prepare parts of the green asparagus salad in advance to save time. Start by cooking the couscous and letting it cool completely before storing it in an airtight container in the fridge. You can also prepare the vinaigrette a day ahead and keep it chilled in a sealed jar or container. To make sure the salad retains its fresh flavour and crisp texture, assemble it just before serving by combining the couscous, vinaigrette, and the remaining fresh ingredients.

How long does green asparagus salad keep well?

Green asparagus salad can be stored in an airtight container in the fridge for up to 3 days. However, it is best to enjoy the salad within 1 or 2 days of making it to get the best flavour and texture.

What goes well with green asparagus salad?

Green asparagus salad goes well with veggie burgers and barbecue meat. It also works wonderfully with pasta dishes such as spaghetti aglio e olio or fettuccine alfredo. You can even serve it alongside grilled chicken or fish. It is also ideal for picnics, especially when accompanied by other favourites like chickpea salad, caprese, or egg salad sandwiches.

Nutritional values

Nutritional value, per

615 Kcal

Fibre 12.2 gram fibers
Protein 17 gram
Carbohydrates 29.5 gram
Fat 48.2 gram

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Try our green asparagus salad with couscous

When the season calls for fresh, bright flavours, this green asparagus salad answers in style. The fluffy couscous brings a subtle nutty sweetness and a soft, pillowy texture. It beautifully absorbs the zesty vinaigrette, infusing every grain with tangy, citrusy notes. Paired with the crisp green veggies, the couscous ties everything together with its delicate yet satisfying presence.

If you want more ways to enjoy asparagus, try our asparagus pan with sweet potatoes, delicious asparagus pizza, or buttery asparagus toast.

With crisp veggies and roasted pine nuts

Green asparagus and beans take a quick two-minute plunge into boiling water, locking in their crisp texture and gorgeous green colour. Meanwhile, radishes bring a gentle peppery zing that perks up the salad, perfectly complemented by the mild, savoury touch of thinly sliced spring onions. To top it all off, roasted pine nuts add a rich, buttery flavour that lingers just long enough to make you crave another bite.

Zesty lemon-honey vinaigrette

This vinaigrette almost manages to steal the spotlight with its zesty lemon kick and a cheeky touch of sweet honey. The addition of cold-pressed olive oil adds a smooth richness, while a sprinkle of salt and black pepper rounds out the flavours. The dressing ensures every bite is layered with a refreshing, citrusy taste.

Fantastic as a simple lunch or side dish

Want something effortless and a little fancy? This green asparagus salad fits the bill perfectly. Its crisp veggies, fluffy couscous, and zesty vinaigrette make it light, flavourful, and satisfying. Serve it up as a quick lunch or as a vibrant side dish. It pairs beautifully with grilled halloumi, roasted salmon, or a warm slice of freshly baked focaccia.

Add a personal touch

This recipe invites you to add a personal touch! Why not toss in some fresh herbs? Basil adds a sweet, peppery note that complements the citrusy vinaigrette. For a clean and peppery taste, go with parsley. If you prefer a more citrus-like taste, dill is the answer with its lemony, slightly grassy notes.

For the vinaigrette, substituting lemon juice with red wine vinegar or apple cider vinegar is a real game-changer. Red wine vinegar brings a robust tanginess with a fruity aroma, while apple cider vinegar adds a gentle sweetness and a mellow acidity.

If pine nuts are unavailable or you want to try a variation, toasted almonds or sunflower seeds are excellent alternatives. Almonds add a slightly sweet nuttiness and crunch, while sunflower seeds bring a savoury, toasted flavour with a more delicate bite.

https://www.arlafoods.co.uk/recipes/green-asparagus-salad/