When it comes to making a raw asparagus salad, you know you wanna mix in some pillowy butter beans, bacon, walnuts, parmesan, and toasted breadcrumbs. The combination is simultaneously savory, refreshing, and absolutely delightful.
Personally, I heart me some asparagus. When sliced thin, you can actually eat it raw. Hello, easy-peasy, no cookin’! I actually prefer it this way when making salads so you have a bit of a crunch. Trust me, it’s soooo good. I make all sorts of different “salads” in the spring. Some of our favorites include my Sunshine Cobb with Bright Vinaigrette, this Healthy Chicken Salad with Apples, and my Miso-Spiked Deviled Egg Salad.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
I honestly think Butter Beans deserve a showcase on something viral or trending. I’ve used them for years, sprucing up balsamic pesto bread dips (just realizing now I don’t have this on my blog… will change that soon!) and so much more. They’re savory, buttery, and incredibly delicious. Here’s what you’ll need for this recipe:
- Italian Breadcrumbs
- Butter
- Asparagus
- Bacon
- Butter Beans
- Red Onion
- Walnuts
- Parmesan
- Lemon
- Olive Oil
- Apple Cider Vinegar
- Red Pepper Flakes
- Flakey Salt & Black Pepper
- Italian Parsley
It might seem like a long list of ingredients, but it’s really not. I’m sure you already have a ton of the items already in your pantry. The red pepper flakes are totally optional, but I do enjoy the extra little somthin’ they add to the overall dish.
VARIATIONS & TIPS FOR ASPARAGUS SALAD:
ASPARAGUS: While I like to keep mine raw, you could also flash boil them for a slightly softer texture. I’d suggest bringing salted water to a boil, cut the asparagus in 3rds instead of thin slices, and flash boil them for 1 minute. This way they’ll still have a bit of a crunch and do not become soggy. You could also grill them for a couple minutes if you prefer that method.
ADDING PROTEIN: If you want to make this into a heartier main meal, go ahead and toss with chunks of grilled chicken breast! Rotisserie would do well here also. To be honest, I think a grated egg would taste great as well (check out my grated egg biscuits here!). Perfect for Easter celebrations.
BEANS: If you can’t find butter beans at your local grocer, go ahead and sub them out with navy or cannellini beans. White beans pair best with this salad.
NUTS: While I prefer walnuts because I always have those on hand, you could also use almonds, pistachios, or cashews!
Per the usual, I grab my veggies and fresh proteins during my weekly trips to my local Earth Fare. I often shop at their Concord location, as everyone there is sooo friendly! Keith in produce is a delight, while Shannon and I at the registers always share our personal dog stories / adventures. Everyone there seriously makes you feel like family.
MORE YUMMY SALAD RECIPES:
Chicken, Berry, Feta, and Arugula Salad with Sumac Dressing
Homemade Antipasto Salad with Tangy Dressing
Piadine’s with Creamy Italian Salad
California Chickpea Avocado Salad
Chicken Dijon Cobb with Dill-Dijon Vinaigrette
Strawberry Spinach Salad with Apples
Kitchen Sink Mediterranean Quinoa Salad
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- ¾ cup Italian Breadcrumbs
- 1 tbsp. Butter
- 1 lb. Asparagus, sliced
- 6 Bacon Slices, cooked and chopped
- 1 can Butter Beans
- ¼ Small Red Onion, thinly sliced
- ½ cup Chopped Walnuts
- ½ cup Shaved Parmesan
- 1 tbsp. Chopped Italian Parsley, for garnish
- Zest & Juice from 1 Lemon
- ¼ cup Olive Oil
- 2 tbsp. Apple Cider Vinegar
- ½ tsp. Red Pepper Flakes
- Flakey Salt, to taste
- Black Pepper, to taste
- Toast the breadcrumbs in a large skillet. Simply heat over medium and melt the butter. Then add the breadcrumbs and continuously stir until they’re browning and toasted, about 3 - 4 minutes. Then remove from the pan and set aside.
- Trim the bottom of the asparagus and discard. Then thinly slice the remainder on an angle. Keeping them raw will give this salad a bit of crunch.
- To assemble the salad, simply mix the asparagus, cooked bacon, butter beans, red onion, walnuts, toasted breadcrumbs, and parmesan in a large bowl.
- Before serving, add the lemon zest and juice, olive oil, apple cider vinegar, red pepper flakes, salt, and black pepper to a mason jar. Mix to combine. (alternatively you can add the red pepper flakes, salt, and black pepper directly to the salad instead of the dressing).
- Drizzle the asparagus salad with dressing, sprinkle with Italian parsley, and serve immediately. Enjoy!
NOTES ON THIS RECIPE:
- Toasting the breadcrumbs is a game changer. It’s easy-peasy to do, so don’t feel intimidated by it.
- Feel free to cook your own bacon or use bacon bits in this recipe. If cooking your own, I’d add another 15 minutes to the cooking time.
- I usually add dressing to the salad individually once plated, otherwise if you dress the entire salad it won’t keep very long in the fridge if you have leftovers. Undressed asparagus salad will last in the fridge for 2 days or so.
This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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