Asparagus Salad

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.

What Makes This Recipe So Good

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 Asparagus Salad

The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!

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.

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Top Tips For Making

• 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.

More Summer Side Dishes

• Instant Pot Corn on the Cob with Honey Butter
• Watermelon Feta Salad with Mint
• Cucumber Tomato Salad
• Red Potato Salad

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