Jump to Recipe Print Recipe
Now I know, when we think of salad we think of either lettuce or pasta. Guess what? You can make a salad with whatever you want, and today we are using asparagus. This grilled asparagus salad is accompanied by delicious roasted red pepper, crumbled feta, and a simple balsamic dressing. Fresh and bright, this salad can be served warm or cold.
Grilled Asparagus
The base for this salad is crisp, bright green asparagus. Begin with about 1 1/2 lbs of asparagus. Make sure to trim off the tougher bottoms of each stalk. To do that, pick up one piece of asparagus and hold both ends. Bend it until it snaps, and the point where it breaks is where the asparagus begins to get tender. Take the remaining top part of the asparagus and line the tip up with your remaining asparagus. Next, cut the remaining asparagus to be the length of the piece bent by hand. Discard the bottoms (or steam them and feed them to the doggies as a snack!).
For me, the distinct char of the grill is perfect for this dish. It serves as a nice contrast to the bright flavors we will add late. You can definitely cook the asparagus in the oven as well, if a grill isn’t available. But if possible, grill these bad boys! I got myself a great indoor grill which is perfect for my apartment living. Begin by taking your trimmed asparagus and drizzle them with a bit of olive oil. Next, sprinkle with a little bit of salt, and roll them around to coat on all sides.
Place them on a grill heated to 400 degrees, and cook for about 4-5 minutes per side. You want the asparagus to have a nice char, but still have a bit of a snap when you bite into it. If using the oven, place the asparagus on a sheet pan and bake in a 400 degree oven for 10 minutes.
Roasted Red Pepper Topping
The asparagus may be the base of this dish, but that doesn’t mean it is a one-man show. The simple asparagus gets paired with a bright, salty, acidic roasted red pepper topping. Begin by making the dressing. In a mixing bowl, whisk together 1/4 cup of balsamic vinegar, 1/3 cup of olive oil, and 2 tbsp of oil. Season the dressing with 2 tsp of dried oregano, 1 tsp of garlic powder, and salt and pepper to taste.
Next, take 8oz of roasted red peppers (I used jarred peppers, but feel free to roast a pepper yourself), and chop them. Add the peppers to the dressing with 6oz of crumbled feta cheese, and 1/3 cup of diced onion. Mix to combine and pour on top of your grilled asparagus on a platter. Alternatively, you can chop the asparagus into 1 inch pieces and toss it with the red peppers. Serve the salad in a bowl warm or cold.
Need More Veggie Side Dishes
- Mexican Stuffed Sweet Potatoes
- Loaded Brussel Sprouts With Chili Honey
- Italian Roasted Vegetables
- Mediterranean Chickpea Salad
- Broccoli Cheddar Casserole
- Green Bean Casserole
Grilled Asparagus Salad
Ingredients
- 2 lb asparagus
- ¼ cup balsamic vinegar
- ⅓ cup olive oil
- 2 tbsp honey
- 2 tsp dried oregano
- 1 tsp garlic powder
- salt and pepper
- 8 oz roasted red peppers I used jarred peppers and drained the liquid
- ⅓ cup red onion diced
- 6 oz crumbled feta
Instructions
- Preheat your grill to 400° (or preheat the oven if not using a grill
- Begin by trimming the tough ends off of your asparagus. Drizzle with a bit of olive oil and sprinkle with salt. Roll around to coat
- Place the asparagus on the grill and cook for about 4-5 minutes on each side or until tender and grill marks appear. If using the oven, no need to rotate or flip.
- Meanwhile, in a bowl, whisk together vinegar, oil, honey, oregano, garlic powder, salt and pepper to taste. Chop roasted peppers and add them to the dressing, along with the feta
- When ready to serve, lay asparagus on a plate or platter and top with red pepper salad. Alternatively, chop the asparagus into 1inch pieces and mix in with asparagus salad.
- Can be served warm or cold
