Asparagus Red Onion Salad

  • serves 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Asparagus is my son Gabe’s favourite vegetable so I’ve invented a lot of ways to serve it to keep him from getting bored. Here it stars in a tasty salad that grown-ups will love too!

4 Ratings
Directions for: Asparagus Red Onion Salad


2 large bunches of asparagus

The juice and zest of a lemon

A generous splash of extra virgin olive oil

1 handful of fresh dill

Pickled red onions

A sprinkle or two of salt and pepper


1. Trim off the tough woody bottoms of the asparagus spears and cut the remaining top pieces in half. Steam them until they’re bright green and tender – but not mushy. Immediately run them under cold water to stop them from cooking further. Drain well.

2. Toss the asparagus with the remaining ingredients then season them and enjoy!

See more: Lunch, Vegetables, Side, Vegetarian, Quick and Easy, Dinner, Steam, North American, Citrus, Herbs


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