Behold, non-wimpy asparagus!
Normally I don’t consider asparagus to be one of the most exciting vegetables, but it always surprises me every time I make it. I enjoy it way more than I think I do. A simple, light sauté leaves it tender, but still crisp and fresh. I find it turns out best when I cook it a bit less time than I think I should. Less is more with this guy! I’ve made the mistake of cooking the hell out of it in the past and it’s something I try not to repeat.
A few notes about asparagus:
- Look for firm spears that don’t bend easily. Asparagus doesn’t tend to last very long, so it’s best consumed within 48 hours of purchasing. When you bring it home, wrap the stems in a damp paper towel to extend freshness.
- Asparagus may aid in digestion thanks to its inulin content which is said to function as a “prebiotic”
- In 1 cup of raw asparagus you’ll receive Vitamin K (69.6% Daily Value), Vitamin A (20.2% DV), Folate (17.4% DV), Iron (15.7% DV), Vitamin B1 (12.6% DV), Vitamin C (12.5% DV), 3 grams protein, 2.75 grams fibre, and more.
- It can act as a diuretic causing you to lose more fluid than normal. Be sure to get enough water throughout the day.
- Asparagus is anti-inflammatory thanks to its large composition of anti-inflammatory nutrients.
- Source: World’s Healthiest Foods
Since spring produce seems to be picking up speed around here, I’m celebrating my first spring recipe of the season today – a warm spring salad featuring asparagus, leek, peas, strawberries, and lots of parsley all tossed in a simple lemon olive oil dressing. Easy, light, and super refreshing. If you’d like to add even more protein than what the quinoa + veggies provide I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Eric also suggested we sprinkle some seeds on top – pumpkin and hemp – and that was a very nice addition!
Keep in mind that the strawberries will turn the quinoa a pinkish hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving.
Cheers to crunchy, fresh spring salads!
Warm Spring Salad
Vegan, gluten-free, nut-free, soy-free
Email, text, or print this recipe
Yield: 4 servings
Ingredients:
- 1 cup uncooked quinoa (or try speltberries, but note they are not GF)
- 1/2 tbsp extra virgin olive oil
- 1 leek, sliced into rounds or half moons
- 2 garlic cloves, minced
- 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
- 1 cup diced strawberries (optional)
- 3/4 cup fresh or frozen peas
- 1 cup fresh parsley, roughly chopped
- 2-3 tbsp extra virgin olive oil, to taste
- 3 tbsp fresh lemon juice
- 1/2 tbsp pure maple syrup (or other sweetener)
- 1/4 tsp fine grain sea salt & lots of pepper, to taste
- lemon zest, for garnish
1. Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.
2. Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley. Heat for a few minutes and then remove from heat.
3. Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper & enjoy! This would also be lovely with nuts or seeds sprinkled on top.
Oh, I forgot to mention – this is also fantastic served cold too!
Just wanted to add that I can’t imagine this dish without the strawberries.
Asparagus as a salad is a new taste for me.
All things look beautibul and they are full of nutrients also.
Just made this salad outside on a single butane burner , used for camping
I made this on Sunday for a couple of quick lunches during the week. SO GOOD. It’s Tuesday and I actually had it for lunch AND dinner today because I had leftovers and figured why not. It’s just that good! And simple to make too. :)
Love green aspargus and will try it with strawberry! thanks to share!!
Hi Angela
I love your recipes and have been reading them for a while.
I made your salad tonight with a few changes as I have a few food intolerances and I am not vegan so I added a little goat’s cheese feta. I am also in a career change and I am studying nutrition. I have just started a blog and posted my variation of your recipe (but sourced your original recipe).
Thanks for the wonderful recipes
Vanessa
Hey Vanessa, So glad you enjoyed it! Thanks for letting me know :)
I made this this evening!!! I added kale and baby tomatoes instead of strawberries. Thank you so much for this! I am obsessssssed with your website!!!
This is such a yummy salad! I loved it! My husband didn’t care for it and blended it up with water as a smoothie (that’s what he does with all the meals I make that he happens not to like lol) but I thought was divine!! I think you have a knack for salads; I have always enjoyed yours, and my husband (usually!) does too.
Thank you for this recipe! I bought asparagus for the first time ever yesterday to use with quinoa, so this was perfect! I had a delicious, filling dinner, I love asparagus now, and I’m happy :)
Made this for Easter lunch- big success, even with the conventional eaters in the family!
I did add a 1/3 cup chopped pecans to make it “meatier”. This is definitely going in our spring food rotation (or whatever this weather is.)
My hubs doesn’t like quinoa (trust me, I didn’t know this when I agreed to marry him. ;-) ) so I’m thinking about a sub. Do you think wheatberries would work? Farro?
I’m eating this right now, and it is soooo delicious. Put some hemp seeds on top for a little extra protein as suggested, and they go great.
I made this last night and wish I had made a triple batch! Its all I want to eat today. Thank you Angela!
I feel like this salad is SO underrated! I make it all the time especially now that its warm out! It is so so so delici!!
Made this for lunch – delicious. Sprinkled toasted pecans on top!
This recipe looks just fabulous for a fresh Spring meal! I really want to make it for a Mother’s Day – any suggestions of what to pair it with for a a dinner entree?
I love the salad! I’ve been using this recipe for a couple of years now and it’s always a hit with the family when I make it as a side dish for dinner. I sometimes make it on a Sunday night for a few days worth of healthy work lunches (in fact, I’m doing so tonight!)
Hi There……Just made this wonderful dish for our Easter meal tomorrow……my husband and I can’t stop eating it…….better tuck it away or there will be not a morsel left for tomorrow. Thank you so much for this recipe, it is perfect! Like a little bi of springtime in every bite!
Glad the recipe was a hit, Jenni! I hope you and the fam had a great Easter.
This is a winner, perfect for that weird “in-between” time when it’s not quite full-on wintertime, not quite spring.
Hey Angela, Question for you about quinoa. I have been a huge fan in the past of it. But lately the last 3 times I’ve had it (We are living in the UK at the moment). I’ve gotten a stomach ache and ill from it.. NO FUN! I googled Quinoa and stomach ache/throwing up (Sorry to be so specific ;-) and there is some correlation if it’s not washed properly. Have you ever heard about this or experience it. Two of the three times I bought a lunch salad from a reputable store but the third time I made it myself, washed it really well and STILL got sick. I would just love to know if I”m crazy or if others have had this problem. Thanks! Cindy
Hi Cindy, I’m so sorry to hear about your stomach troubles! I have heard that it’s important to rinse quinoa before cooking (although some brands will state that they do that step for you). I’m really not sure why you’d still be getting a stomachache when rinsing it yourself at home. I wonder if it’s something else in the dish that is causing the issue, or if it’s just a sensitivity to quinoa? I hope you get to the bottom of it soon!
Made this tonight for dinner. It came together fast and was so delicious! I love the lemon zest. Will definite be making this a lot this summer. I might add some chickpeas to make it a little more filling. Thanks for linking back to this recipe recently.
I made this yesterday for mother’s day and it was a hit! I can’t wait to try the cold leftovers today. Thanks Angela!
Hi Lindsay, I’m happy to hear the salad was a hit! Enjoy those leftovers :)
Just made this for the third delicious time! My boyfriend did the grocery shopping this week and picked up what he thought was a leek, but was in fact fennel bulb. Grateful to have not been grocery shopping I simply said thank you and used it in the recipe just as you would the leek. It turned out great!
So good! Parsley has never excited me so I substituted MINT. Along with the peas and strawberries i thought mint woul work…it did! Loved it!!
What a great twist!
I was really intrigued by the ingredient pairings and the rave reviews won me over. We must be the odd ones out as my husband and I found it just ok. My toddler wouldn’t touch it (strange since he’s pretty good about eating his fruit and veggies), but it was bedtime so that may have had something to do with the utter refusal. Regardless, it was fresh and we finished it all that evening.
Hi! I write for Spoon University at Seattle University, and was hoping to feature your Warm Spring Salad in an article. I was wondering if I have permission to feature your photo in the article and add your name for photo credits, as well as a link to the recipe on your website.
Let me know, Thanks.
Jamie
Hey Jamie,
Thanks for your note! Would you be able to send this inquiry to press[at]ohsheglows.com?
thinking about making this for Easter but turning it into a larger salad by adding some greens (and more dressing!). Do you think it would work well with spring mix, spinach, or butter lettuce…what would you suggest? I was also thinking about adding some raw shaved brussels sprouts too, and some mint or basil along with the parsley :)
Hey Sara, That’s such a fun idea!! I love the idea of greens and extra dressing…honestly would be amazing I think. Butter lettuce sounds dreamy and crisp but I think most should work? I’d love to hear how it goes if you try it!
I would substitute Caulirice for the starchy quinoa I can’t eat and use green onions for the leeks for more nutrition plus basil for more nutrition than in parsley. NO maple syrup either.
Loved this recipe! Do you have any suggestions for substitutes for the asparagus, when its not in season?
I think roasted potato or carrot would be really nice :)