I am conscious that I am presenting you with another asparagus recipe this week but hear me out. Asparagus season, here in Germany, is very seasonal. We only grow it between April and the 24 of June (I know, a very specific date 🤣). So there are only so many recipes I can “cram” in this time of the year. So this week, as opposed to a green asparagus recipe, I am presenting you this Tangy White Asparagus Salad.
I first had the inspiration for this salad when we went out for dinner a few years ago. You see, usually, asparagus is served with a good Sauce Hollandaise, and some potatoes on the side. Adding asparagus to a salad was a completely new concept for me. But – it tasted utterly delicious and it is super refreshing during the summer. This recipe also contains a very short list of ingredients that you likely have all on hand. As always, simplicity is usually the most delicious 🥰.
If you have never had white asparagus before – you are in for a treat. They tend to be a bit softer and milder than their green counterparts. But – you will have to peel them before eating (here is where the green variety is just a bit quicker in prepping). It is totally worth it though and one of my all-time favorite vegetables this time of the year 🤩.
Why is this Tangy White Asparagus Salad good for you?
Asparagus
We already established in last week’s Strawberry and Asparagus Salad what a nutritional powerhouse asparagus can be. But there is so much more research I wanted to share, so allow me to continue. Asparagus has a large profile of antioxidants. One of these flavonoid antioxidants is called “quercetin”. Quite common in onions, asparagus is also a great source of this antioxidant that is known for reducing swelling, controlling blood sugar, and protecting against heart disease. In addition, asparagus has two other antioxidants worth mentioning: Glutathione and rutin. Glutathione supports our body’s detoxification processes.
Rutin, on the other hand, lowers oxidative stress levels, especially during times when sugar reacts with amino acids and turns food brown (e.g. when toast is toasted). Last but not least, I wanted to point out that asparagus has a high so-called respiration rate. This rate indicates how much starches and sugar continue to be broken down and release carbon dioxide even after picking. The rate for asparagus is quite high, which means it will go badly quicker than some other veggies or fruits. So do consume asparagus closely to the time you are buying. You can wrap the ends into a damp cloth in order to keep fresh.
How can I adjust this Tangy White Asparagus Salad to my Dietary Requirements?
This salad is vegetarian, gluten-free, and nut-free. You can very easily replace the yogurt with coconut or almond yogurt and thereby make it both vegan or paleo.
Similar Recipes on the Blog
There is so much whole food goodness on the blog 😍. Be sure to also check out the below recipes:
- Jackfruit Fajita Salad
- Spicy Peanut Butter Noodle Salad
- Simple Carrot Salad
- Easy, Simple Summer Salad
- My Mother in Law’s Apple Celery Salad
And there you have it for this week 🤗. I hope you enjoy this delicious, easy Tangy White Asparagus Salad as much as we do over here!! As always, do let me know how you get on with the recipe and if you enjoyed it. You can leave a comment below and/or rate the recipe. I always love hearing from you!! Happy salad-making everyone.
Tangy White Asparagus Salad
Course: Main, sideCuisine: GermanDifficulty: Super easy2
servings20
minutes8
minutesLemony, delicious, and oh-so-easy to make. This Tangy White Asparagus Salad is absolutely divine and hits the spot every time!
Ingredients
1 KG 1 white asparagus
1/3 cup 1/3 (ca. 80 gr.) yogurt – see notes* for details
3 tbsp 3 lemon juice
2 tbsp 2 olive oil
1 tsp 1 salt
Pepper to taste
A large bunch of flat-leaf parsley
How to
- Start by peeling the asparagus and cutting it roughly into 3 -4 pieces per stick (depending on how long they are). Add to a large bowl of water and add some salt to the water. Bring to a boil and then simmer for ca. 8 minutes, until you pierce the asparagus sticks with a knife easily
- Meanwhile, prepare the dressing by combining the yogurt, lemon juice, olive oil, salt, and pepper. Wash and chop the parsley
- When the asparagus is done, drain the water and give a quick rinse to cool them. Add to a large salad bowl, put the dressing on top along with the chopped parsley, and mix. Do a final taste test and serve alone or along your favorite side of protein. The recipe serves about 2 for a main meal and 4 as a side (we calculate about 500 gr. per person of asparagus each for a main here in Germany). Enjoy!!
Notes
- * depending on your dietary requirements you can use dairy, almond or coconut yogurt
