Smashed Asparagus Salad
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed.
- 1 bunch asparagus, trimmed, cut into 3" pieces
- 2 lemons, 1 juiced, 1 sliced
- 1 medium shallot, finely chopped
- 3 Tbsp. extra-virgin olive oil
- Shaved Parmesan (for salad); plus more for serving (optional)
- Kosher salt, freshly ground pepper
- Combine 1 bunch asparagus, trimmed, cut into 3" pieces, 2 lemons, 1 juiced, 1 sliced, 1 medium shallot, finely chopped, and 3 Tbsp. extra-virgin olive oil in a large resealable plastic bag. Add shaved Parmesan as desired; season with kosher salt and freshly ground pepper. Close bag, then, using a rolling pin, gently pound asparagus until some pieces are broken up and some remain intact (don’t go too crazy). Chill at least 1 hour and up to 12 hours.
- When ready to serve, taste asparagus salad and season with more salt and pepper if needed. Transfer to a large shallow bowl and top with more shaved Parmesan if desired.
Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. It’s not often you see raw asparagus celebrated front and center as the main component of a dish, but with the right preparation, the spears not only hold their own, they shine. Here, they’re gently smashed in a zip-top bag with a rolling pin into irregular pieces.
This technique does two things: First, it breaks down the asparagus slightly, making it more tender and manageable to eat. But more importantly, it creates endless nooks and crannies for dressing to hang on to. The simple dressing consists of just olive oil, lemon, and shallots.
It’s bright, savory, and clings perfectly. You can serve this dish as is for a simple side, add chopped nuts, dried fruit, or any protein of your choice to bulk it out into a main salad.
Recipe information
- Total Time 10 minutes (plus marinating)
- Yield 4 servings
Preparation
- Step 1Combine 1 bunch asparagus, trimmed, cut into 3" pieces, 2 lemons, 1 juiced, 1 sliced, 1 medium shallot, finely chopped, and 3 Tbsp. extra-virgin olive oil in a large resealable plastic bag. Add shaved Parmesan as desired; season with kosher salt and freshly ground pepper. Close bag, then, using a rolling pin, gently pound asparagus until some pieces are broken up and some remain intact (don’t go too crazy). Chill at least 1 hour and up to 12 hours. Step 2When ready to serve, taste asparagus salad and season with more salt and pepper if needed. Transfer to a large shallow bowl and top with more shaved Parmesan if desired.
