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This cold asparagus salad is super simple to make and positively refreshing. Tender-crisp asparagus and fresh tomatoes are marinated with slices of flavorful onion in Italian dressing then topped with grated parmesan for the perfect summer side dish. This recipe comes from my mother and has been in my family for 30 years!

This super simple salad is the perfect side for all your summer meals. It’s so easy and quick to make, but the fresh vegetables with a little crunch, marinated in tangy Italian dressing make the perfect pairing with whatever you cooked up on the grill.

Ingredients

Asparagus – Crisp yet tender asparagus cooked in a skillet is the perfect fresh vegetable base for this salad.
Onion – Adds a bit of acid and tang to the salad, but it is easy to leave out if you don’t love onions.
Tomato – The sweetness of the tomatoes pairs perfectly with the tartness of the onion and the savory green of the asparagus.
Italian dressing – The tart, acidic flavor of this vinaigrette dressing brings out all the flavors of the veggies and adds an extra kick.
Parmesan – A little (or a lot) of fresh parm is the perfect topping for this simple salad.

How To Make It

Add water and asparagus to a large skillet and cover with a lid.
Heat over medium-high heat for about 3 minutes or until asparagus is bright green and fork-tender.
Immediately remove from heat and drain the hot water.
Fill the skillet up with cold water and add ice to quickly stop the cooking process. Let sit 5-10 minutes until chilled.
Drain the asparagus and place in a 2-quart serving dish (anything that holds the asparagus comfortably without too much or too little space is fine).
Sprinkle tomatoes and onions over evenly, then pour Italian dressing over mixture.
Refrigerate at least 1-2 hours to marinate; 6 hours is ideal.
Before serving, freshly grate parmesan over the top.

Chef’s Tips

The onion slices should be large enough to easily avoid when serving and eating (just in case anyone isn’t an onion fan).
To trim the woody ends off the asparagus: Bend the spear about 1″ from the bottom of the asparagus. It should break off naturally, which you can then discard.
For a vegan salad, leave out the parmesan or substitute with a vegan version.

Asparagus salad in a serving dish with a spoon

More Summer Side Dishes

Recipe By: Cheryl Malik

Asparagus Salad

Prep 10

This salad of fresh veggies and tangy Italian dressing is the perfect summer side.

6 servings

Ingredients

▢ 1 pound asparagus woody ends trimmed
▢ ½ cup water
▢ ice for cooling asparagus
▢ ¼ cup onion halved and sliced into 1/2" pieces, large enough that they're easy to avoid when serving
▢ 1 medium tomato halved and cut into wedges or diced
▢ 1 cup Italian dressing of choice
▢ freshly grated Parmesan for garnish

Instructions

Add water and asparagus to a large skillet and cover with a lid. Heat over medium-high heat for about 3 minutes or until asparagus is bright green and fork-tender. Immediately remove from heat and drain the hot water.
Fill the skillet up with cold water and add ice to quickly stop the cooking process. Let sit 5-10 minutes until chilled.
Drain the asparagus and place in a 2-quart serving dish (anything that holds the asparagus comfortably without too much or too little space is fine). Sprinkle tomatoes and onions over evenly, then pour Italian dressing over mixture. Refrigerate at least 1-2 hours to marinate; 6 hours is ideal. Before serving, freshly grate parmesan over the top.

Onion: Slices should be large enough to easily avoid when serving.
To trim the woody ends off the asparagus: Bend the spear about 1″ from the bottom of the asparagus. It should break off naturally, which you can then discard.
Vegan: Leave out the parmesan or substitute with a vegan version.

Approximate Information for One Serving

Calories: 115calProtein: 2gFat: 8gSaturated Fat: 1gSodium: 393mgPotassium: 244mgTotal Carbs: 9gFiber: 2gSugar: 6gNet Carbs: 7gVitamin A: 756IUVitamin C: 8mgCalcium: 25mgIron: 2mg