Asparagus Salad Recipe: 5 Delicious and Easy Ideas for Summer!

Everyone knows that asparagus is particularly valued in Germany and we long for the asparagus season anew every year. Whether grilled, as a side dish or salad – delicious dishes with asparagus are now a dime a dozen. Very low in calories, but full of vitamins and nutrients – the crunchy vegetables are not referred to as “the superstar of vegetables” for nothing and are therefore a must for everyone who wants a healthy and seasonal diet. Do you like the unmistakable and aromatic taste of asparagus and are you constantly looking for new ways to prepare it? How about a delicious and light asparagus salad recipe, for example? Whether with eggs, pasta, berries or asparagus salad with sour cream – there is guaranteed to be something for every taste!

Asparagus salad with sour cream and prawns

Super delicious, incredibly easy and quick to prepare – this asparagus salad with sour cream and shrimp is guaranteed to be the star of your next garden party!

Ingredients for 4 persons:

• 500 grams of green asparagus
• 350 grams of red peppers
• 1 cucumber
• 1 avocado
• 200 grams of cherry tomatoes
• 400 grams of cooked shrimp
• 1 clove of garlic
• Fresh basil
• 150 grams of sour cream or sour cream
• 150 grams of Greek yogurt or cream cheese
• 3 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice
• 20 grams of raw almonds, finely chopped
• Salt and pepper to taste

Preparation:

• Peel the asparagus, cut off the woody ends and cut the stalks into small pieces.
• Boil the asparagus pieces in boiling salted water for about 5 minutes, rinse and drain well.
• Wash the peppers, cut the cucumber and cut into small pieces.
• Halve the cherry tomatoes and cut the avocado into pieces.
• Put the vegetables in a large salad bowl and stir gently.
• Roughly chop the basil leaves and mix well in a bowl with the sour cream, yogurt and lemon juice.
• Add the pressed garlic clove and olive oil and season the dressing with salt and pepper.
• Mix the vegetables with the prawns and the dressing well and chill the salad for about 1 hour.
• Garnish with chopped almonds and enjoy!

Creamy asparagus egg salad with pasta

The egg salad is an integral part of every barbecue party in summer. But how about the next time you provide a little variety and prepare this delicious asparagus egg salad?

Ingredients for 4 servings:

• 600 grams of green or white asparagus
• 4 hard-boiled eggs
• 150 grams of pasta of your choice
• 150 grams of green peas
• 1 small red onion
• 150 grams of cooked ham
• 200 grams of sour cream or yogurt
• 1 tbsp olive oil
• 3 tbsp freshly squeezed lemon juice
• 1 bunch of chives
• Salt and pepper to taste
• 30 grams of grated parmesan

Preparation:

• Cook the pasta al dente according to the instructions on the packet.
• Clean and peel the asparagus and cook in salted water until firm to the bite.
• Drain well and cut into small pieces.
• Finely chop the boiled eggs and ham.
• Chop the red onion and chives.
• Put the asparagus, eggs, peas, red onion, boiled ham and pasta in a large salad bowl and mix well together.
• For the dressing, mix olive oil, lemon juice and sour cream in a small bowl and stir in the chives.
• Add the dressing to the asparagus salad and stir well.
• Garnish with grated parmesan and serve!

White asparagus salad with strawberries for the ultimate summer treat

Crisp white asparagus in combination with fresh strawberries – that sounds like the perfect asparagus salad recipe for the summer! And with just 220 calories per serving, it’s a real figure flatterer!

Ingredients for 4 servings:

• 900 grams of white asparagus
• 350 grams of fresh strawberries
• 150 grams of cherry tomatoes
• 200 grams of lettuce or baby spinach
• 1 teaspoon brown sugar
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp balsamic vinegar
• salt and pepper

Preparation:

• Peel the asparagus and cut into thin slices.
• Heat 1 tablespoon of olive oil in a pan over medium heat and lightly fry the asparagus in it for 2-3 minutes.
• Sprinkle with the sugar and after another 2 minutes deglaze with a little water.
• Add lemon juice, season with salt and cook covered for about 5 minutes until al dente.
• In the meantime, wash and clean the strawberries and, depending on their size, quarter or halve.
• Mix the strawberries with the balsamic vinegar and the remaining olive oil.
• Add the asparagus, season to taste and place in the refrigerator for 15 minutes.
• Sprinkle with a little fresh mint and enjoy!

Asparagus salad recipe with chickpeas and quinoa

Are you in the mood for a quick and nutritious asparagus salad recipe? Then we have the solution for you! The following salad can be served both as a main course and as a side dish and always ensures maximum enjoyment!

Ingredients for the salad:

• 480 ml of water
• 180 grams of quinoa
• 500 grams of green asparagus
• 250 grams of canned chickpeas
• 3 spring onions, finely chopped
• 150 grams of cherry tomatoes
• 1 cucumber
• 70 grams of feta cheese
• 1 tbsp olive oil
• Salt and pepper to taste

For the dressing:

• 60 ml freshly squeezed lemon juice
• 30 ml of olive oil
• 1 tbsp mustard, medium hot
• 1 clove of garlic, finely chopped
• salt and pepper

Preparation:

• Put the ingredients for the dressing in a small bowl and mix well. Place in the refrigerator for 30 minutes.
• Put the water in a saucepan with a little salt and bring to the boil.
• Add the quinoa, reduce the heat and simmer covered for 15 minutes.
• Peel and clean the asparagus and cut into bite-sized pieces.
• Cook until firm to the bite in salted water, rinse and drain well.

The classic with a difference: Nicoise asparagus salad recipe

Full of colors and taste – Nicoise is a popular French salad and tastes amazing, especially in summer! Green asparagus gives the classic in this recipe a refreshing touch.

Ingredients for 4 servings:

• 450 grams of potatoes
• 450 grams of green beans
• 450 grams of green asparagus
• 1 bunch of radishes
• 4 hard-boiled eggs
• 90 grams of Kalamata olives
• 30 grams of capers
• 3 tbsp chopped fresh dill
• 3 tbsp chopped fresh parsley

For the dressing:

• 45 ml apple cider vinegar
• 20 grams of honey
• 20 grams of mustard, medium hot
• 2 cloves of garlic, pressed
• 60 ml of olive oil
• Salt and pepper to taste

Preparation:

• Put the ingredients for the dressing in a small bowl and stir well.
• Peel and dice the potatoes and cook in a saucepan with water until soft.
• Clean and peel the asparagus and cook in salted water for 2-3 minutes until al dente.
• Cook the green beans in boiling salted water for 2-3 minutes, rinse and drain.
• Slice the radishes thinly.
• Place the vegetables with the olives and capers on a large platter.
• Spread the eggs on top and pour the dressing over it.
• Chill until ready to serve.