Asparagus salad recipe: 5 delicious and light ideas for the summer!

Everyone knows that asparagus is particularly valued in Germany and we look forward to the asparagus season every year. Whether grilled, as a side dish or in a salad – deliciousDishes with asparagusare now a dime a dozen. Very low in calories, but full of vitamins and nutrients - the crunchy vegetables are not called “the superstar of vegetables” for nothing and are therefore a must for everyone who relies on a healthy and seasonal diet. Do you like the distinctive and aromatic taste of asparagus and are you constantly looking for new ways to prepare it? How about a delicious and light asparagus salad recipe, for example? Whether with eggs, pasta, berries or asparagus salad with sour cream - there is guaranteed to be something for every taste!

Asparagus salad with sour cream and shrimps

Super delicious, incredibly easy and quick to prepare - this asparagus salad with sour cream and shrimp is guaranteed to be the star of your next garden party!

Ingredients for 4 people:

  • 500 grams of green asparagus
  • 350 grams of red pepper
  • 1 cucumber
  • 1 Avocado
  • 200 grams of cherry tomatoes
  • 400 grams of cooked shrimp
  • 1 clove of garlic
  • Fresh basil
  • 150 grams of sour cream or sour cream
  • 150 grams of Greek yogurt or cream cheese
  • 3 tbsp olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 20 grams raw almonds, chopped finely
  • Salt and pepper to taste

Preparation:

  • Peel the asparagus, cut off the woody ends and cut the spears into small pieces.
  • Cook the asparagus pieces in boiling salted water for about 5 minutes, rinse and drain well.
  • Wash the peppers, cut the cucumber and cut it into small pieces.
  • Halve the cherry tomatoes and cut the avocado into pieces.
  • Place the vegetables in a large salad bowl and stir gently.
  • Roughly chop the basil leaves and mix well in a bowl with the sour cream, yogurt and lemon juice.
  • Add the pressed garlic clove and olive oil and season the dressing with salt and pepper.
  • Mix the vegetables well with the shrimp and the dressing and chill the salad for about 1 hour.
  • Garnish with chopped almonds and enjoy!

Creamy asparagus egg salad with pasta

Egg salad is a must at every barbecue party in summer. But how about adding some variety next time and preparing this delicious asparagus egg salad?

Ingredients for 4 servings:

  • 600 grams of green or white asparagus
  • 4 eggs, hard-boiled
  • 150 grams of pasta of your choice
  • 150 grams of green peas
  • 1 small red onion
  • 150 grams of cooked ham
  • 200 grams of sour cream or yogurt
  • 1 tbsp olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 1 bunch of chives
  • Salt and pepper to taste
  • 30 grams grated Parmesan

Preparation:

  • Cook pasta al dente according to package instructions.
  • Clean and peel the asparagus and cook in salted water until al dente.
  • Drain well and cut into small pieces.
  • Finely chop the boiled eggs and the cooked ham.
  • Chop the red onion and chives finely.
  • Place the asparagus, eggs, peas, red onion, cooked ham and pasta in a large salad bowl and mix well.
  • To make the dressing, mix olive oil, lemon juice and sour cream in a small bowl and stir in the chives.
  • Add the dressing to the asparagus salad and stir well.
  • Garnish with grated Parmesan and serve!

White asparagus salad with strawberries for the ultimate summer treat

Crisp white asparagus combined with fresh strawberries – that sounds like the perfect asparagus salad recipe for the summer to us! And with only 220 calories per serving, it's a real figure flatterer!

Ingredients for 4 servings:

  • 900 grams of white asparagus
  • 350 grams of fresh strawberries
  • 150 grams of cherry tomatoes
  • 200 grams of leaf lettuce or baby spinach
  • 1 tsp brown sugar
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 EL Balsamic Essig
  • Salt and pepper

Preparation:

  • Peel the asparagus and cut it into thin slices.
  • Heat 1 tablespoon of olive oil in a pan over medium heat and lightly fry the asparagus for 2-3 minutes.
  • Sprinkle with the sugar and after another 2 minutes deglaze with a little water.
  • Add lemon juice, season with salt and cook covered for about 5 minutes until al dente.
  • In the meantime, wash and clean the strawberries and quarter or halve them depending on their size.
  • Mix strawberries with balsamic vinegar and remaining olive oil.
  • Add the asparagus, season to taste and place in the refrigerator for 15 minutes.
  • Sprinkle with some fresh mint and enjoy!

Asparagus salad recipe with chickpeas and quinoa

Are you looking for a quick and nutritious asparagus salad recipe? Then we have the solution for you! The following salad can be served as a main course or as a side dish and is always a real treat!

Ingredients for the salad:

  • 480ml water
  • 180 Gramm Quinoa
  • 500 grams of green asparagus
  • 250 grams of canned chickpeas
  • 3 spring onions, finely chopped
  • 150 grams of cherry tomatoes
  • 1 cucumber
  • 70 grams of feta cheese
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the dressing:

  • 60 ml freshly squeezed lemon juice
  • 30 ml olive oil
  • 1 tbsp mustard, medium hot
  • 1 garlic clove, finely chopped
  • Salt and pepper

Preparation:

  • Place the dressing ingredients in a small bowl and mix well. Place in the refrigerator for 30 minutes.
  • Put the water in a pot with a little salt and bring to the boil.
  • Add the quinoa, reduce the heat and simmer covered for 15 minutes.
  • Peel and clean the asparagus and cut it into bite-sized pieces.
  • Cook in salted water until al dente, rinse and drain well.

The classic with a difference: Nicoise asparagus salad recipe

Full of color and flavor – Nicoise is a popular French salad and tastes incredibly good, especially in summer! Green asparagus adds a refreshing touch to the classic in this recipe.

Ingredients for 4 servings:

  • 450 grams of potatoes
  • 450 grams of green beans
  • 450 grams of green asparagus
  • 1 bunch of radishes
  • 4 hard-boiled eggs
  • 90 grams of Kalamata olives
  • 30 grams of capers
  • 3 tbsp chopped fresh dill
  • 3 tbsp chopped fresh parsley

For the dressing:

  • 45 ml apple cider vinegar
  • 20 grams of honey
  • 20 grams mustard, medium hot
  • 2 cloves of garlic, pressed
  • 60 ml olive oil
  • Salt and pepper to taste

Preparation:

  • Place the dressing ingredients in a small bowl and mix well.
  • Peel and dice the potatoes and boil them in a pot of water until soft.
  • Clean and peel the asparagus and cook in salted water for 2-3 minutes until al dente.
  • Cook the green beans in boiling salted water for 2-3 minutes, rinse and drain.
  • Slice radishes thinly.
  • Place the vegetables on a large platter with the olives and capers.
  • Spread the eggs on top and pour the dressing over them.
  • Refrigerate until serving.