Grilled Asparagus Salad

Try this excellent recipe for a Grilled Asparagus Salad with Mixed Greens, Oregano Vinaigrette, Shaved Parmesan, Toasted Pine Nuts, and Pickled Asparagus Tips

This grilled asparagus salad is a perfect blend of fresh, tangy, and nutty flavors, offering a delightful combination of textures and tastes. Enjoy it as a light main course or a refreshing side dish.

Ingredients:

• For the Salad:
  • 1 bunch asparagus (about 12 spears), trimmed
  • 4 cups mixed greens (arugula, baby spinach, lettuce mix)
  • 1/4 cup shaved Parmesan cheese
  • 2 tablespoons pine nuts
  • Pickled asparagus tips (from 4 spears; store-bought or homemade)
• For the Oregano Vinaigrette:
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano, chopped)
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Equipment:

• For the Salad Preparation:
  • Cutting board
  • Knife
  • Vegetable peeler (for shaving Parmesan)
  • Grater (if using block Parmesan)
  • Medium mixing bowl
  • Small frying pan or skillet (for toasting pine nuts)
  • Grill or grill pan
  • Tongs (for handling asparagus on the grill)
  • Large salad bowl
  • Small bowl and whisk (for vinaigrette)
  • Measuring cups and spoons

Preparation and Cooking Times:

• Preparation Time: 15 minutes (excluding time to pickle asparagus tips if homemade)
• Cooking Time: 10 minutes
• Total Time: 25 minutes

Method:

1. Preparation of the Asparagus

• Pickle the Asparagus Tips: If using store-bought pickled asparagus tips, skip this step. To make your own, place the trimmed tips in a small bowl and cover with a quick pickle brine made from equal parts vinegar and water, a pinch of sugar, and salt. Let sit for at least 30 minutes or overnight for a stronger flavor.
• Prepare the Asparagus for Grilling: Trim the woody ends of the asparagus spears. Drizzle with a little olive oil and season with salt and pepper. Toss to coat evenly.

2. Grilling the Asparagus

• Preheat the Grill or Grill Pan: Preheat your grill or grill pan over medium-high heat.
• Grill the Asparagus: Place the asparagus spears on the grill, using tongs to arrange them evenly. Grill for about 2-3 minutes per side, or until they are tender and have nice grill marks. Remove from the grill and set aside.

3. Preparing the Vinaigrette

• Make the Oregano Vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, and dried or fresh oregano. Gradually whisk in the olive oil until the vinaigrette is emulsified. Season with salt and freshly ground black pepper to taste.

4. Toasting the Pine Nuts

• Toast the Pine Nuts: In a small frying pan or skillet, toast the pine nuts over medium heat until they are golden brown and fragrant, about 2-3 minutes. Stir frequently to prevent burning. Remove from heat and let cool.

5. Assembling the Salad

• Prepare the Mixed Greens: In a large salad bowl, place the mixed greens. Drizzle with a small amount of the oregano vinaigrette and toss gently to coat.
• Add Grilled Asparagus: Cut the grilled asparagus into 2-inch pieces and arrange them over the mixed greens.
• Add Parmesan and Pine Nuts: Top the salad with shaved Parmesan cheese and toasted pine nuts.
• Add Pickled Asparagus Tips: Scatter the pickled asparagus tips over the salad for a tangy flavor contrast.
• Finish with Vinaigrette: Drizzle additional oregano vinaigrette over the assembled salad, or serve it on the side.

6. Serving

• Serve the Salad: Divide the salad between two plates. Optionally, garnish with extra Parmesan shavings or fresh oregano leaves.

Additional Tips:

• Choosing Asparagus: Look for firm, bright green asparagus with closed tips. Thicker spears are great for grilling.
• Pickling Asparagus Tips: Homemade pickling can be done quickly with a basic brine, and the tips can be kept in the refrigerator for up to a week.
• Adjusting the Vinaigrette: Feel free to adjust the acidity and seasoning of the vinaigrette according to your taste preferences.
• Additional Garnishes: Consider adding other toppings such as cherry tomatoes, avocado slices, or crumbled feta for extra flavor.