Pioneer woman asparagus salad is an easy spring side dish with crisp-tender asparagus, toasted walnuts and smoky bacon tossed in a bright lemon-dijon vinaigrette. It comes together in 30 minutes, which makes it a solid choice for Easter brunch, weeknight dinners or a summer potluck spread.
Steaming the asparagus for 3 to 4 minutes and shocking it in ice water keeps every spear bright and snappy. Skip the ice bath and the residual heat turns them soft and dull, which takes the crunch right out.
Shaved parmesan and peppery radishes give this salad layers you won’t find in most asparagus recipes, since each bite shifts between creamy, sharp and cool. The dressing gets shaken in a mason jar so it emulsifies fast and clings to the vegetables instead of pooling.
Pioneer Woman Asparagus Salad
Course: SaladCuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutes374
kcalA cold salad built on quick-steamed asparagus that stays snappy, tossed with a shaken lemon-dijon dressing and topped with crumbled bacon.
Ingredients
1/2 c. walnuts
2 slices bacon
1 lb. asparagus, ends trimmed and spears cut into thirds on the diagonal
1/2 bunch radishes, cut into 1/4-inch half-moon slices
1/2 c. shaved parmesan cheese, plus more for serving
1/4 c. chopped tender herbs (parsley, chives, basil, dill, mint, or a combination), plus more for serving
3/4 tsp. kosher salt
3 tbsp. olive oil
2 tsp. dijon mustard
1 tsp. honey
Zest and juice of 1 lemon
1 shallot, finely chopped
1/4 tsp. black pepper
Directions
- Toast the walnuts: Toast the walnuts in a medium skillet over medium heat, stirring often, until fragrant, 4 to 6 minutes. Remove them to a cutting board, let cool, and coarsely chop.
- Cook the bacon: Wipe out the skillet and add the bacon, then cook over medium heat while flipping occasionally until brown and crispy, 5 to 7 minutes. Transfer to a paper-towel-lined plate to cool before crumbling.
- Steam the asparagus: Bring 2 cups water to a boil in a large pot fitted with a steamer basket, then fill a large bowl with ice water. Add the asparagus to the basket and steam until tender, 3 to 4 minutes, before transferring immediately to the ice water to stop the cooking. Once cool, pat the asparagus dry with a clean kitchen towel or paper towels.
- Combine the salad: In a large bowl, toss together the asparagus, radishes, parmesan, herbs and walnuts, then season with 1/2 teaspoon salt.
- Make the dressing: In a small mason jar, combine the oil, mustard, honey, lemon zest, lemon juice, shallot, pepper and remaining 1/4 teaspoon salt. Secure the lid and shake vigorously to combine, then drizzle over the asparagus mixture and toss to coat.
- Serve: Transfer to a serving bowl and sprinkle with the crumbled bacon, along with more parmesan and herbs.
FAQs
What can I use instead of walnuts in this asparagus salad?
Pecans or almonds work well here, since they toast the same way and add a similar crunch. If you need a nut-free option, try toasted sunflower seeds or pepitas, because they hold up to the dressing without getting soggy.
How long does asparagus salad last in the fridge?
It keeps for up to two days in an airtight container, though the asparagus will soften slightly as it sits. Hold the bacon and walnuts on the side and add them just before serving, since that keeps them from losing their crunch.
Can I grill the asparagus instead of steaming it?
Grilling adds a nice char, so it works if you want a smokier flavor. Toss the spears in a little oil, grill over medium-high heat for 3 to 4 minutes, then cut them into thirds once they cool. The dressing still pairs well because the lemon cuts through the charred edges.
Why does my asparagus salad look dull and army-green?
That usually means the asparagus was steamed too long or skipped the ice bath. Pull the spears out at 3 to 4 minutes and drop them straight into ice water to lock in the color.
Can I leave out the bacon to make this salad vegetarian?
You can skip the bacon and the salad still holds together, because the walnuts, parmesan and radishes carry enough flavor and texture on their own. For extra savory depth, add a pinch of smoked paprika to the dressing before shaking it.
