Nope. Still haven’t had enough asparagus.
And I’ve made this salad four times since the it’s spring debut.
There has been a lot of stinky pee in this house.
It’s just nature.
2 potlucks, a dinner party and a big batch for lunches later, I think I’ve garnered enough high fives for this recipe to warrant a blog post.
The key to using asparagus in a cold salad is to blanche it first. Blanching means to boil something for a short period of time followed by immediately plunging it into an ice water bath to stop the cooking. The finished product will be tender while remaining slightly crisp and bright green.
I used asparagus with a medium thickness for this recipe. You may have to adjust your blanching time to be shorter or longer depending on thickness.
This recipe has a very heavy asparagus to quinoa ratio. Any grain salad can be made healthier (and lower in calories) by doubling the vegetables called for and halving the grain. Plus, the in-season vegetables should really be the star of the show.
This recipe makes a huge batch too. If you’re planning to serve it as a side there will be loads leftover. I turned mine into four substantial lunches by adding a can of drained and rinsed chickpeas.
I love it when a recipe does double duty.