Spring Asparagus Salad

Spring Asparagus Salad

Simple spring ingredients come together into this beautiful and delicious salad. This is a German recipe that my mom used to make for me growing up, and now I make regularily for my family. Everyone loves, including the kids. 

Many people have not eaten steamed asparagus. Usually it is served roasted or sauteed. But steamed is honestly my favorite way to prepare asparagus, and is the most common way to serve asparagus in Germany (usually as white asparagus). If done correctly, it keeps the asparagus bright green, with a little tender bite. Served as a salad with a tangy vinaigrette, really makes the steamed asparagus shine. 

The vinaigrette is also super delicious with pickled onions, olive oil, a generous swig of vinegar, honey, and some salt. Once again simple ingredients, that just make everything taste delicious. Honestly, this combination of ingredients is my staple salad dressing. 

As for gut health, if you do not have SIBO, or FODMAP intolerances, then this salad is definitely for you. Rich in prebiotics fround in the asparagus and onion, this supports the growth of good gut bacteria in the large intestine. If you have SIBO, then you may have to adapt this recipe to omit the onions or replace the asparagus with green beans. However, I often find asparagus is well tolerated, at least in smaller serving sizes. 

If you enjoy this recipe as much as we do, please share below! 

Spring Asparagus Salad (serves 4)

Olive Oil Vinaigrette
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespooon honey
1/2 teaspoon sea salt (I used Redmond's Sea Salt)
1/4 medium onion (yellow, sweet, or red), thinly sliced

Salad
1-2 large eggs
1 bunch asparagus
Fresh dill, finely chopped (dried dill can also be used)
Freshly ground pepper
Coarse sea salt flakes

DIRECTIONS
Mix together the olive oil, vinegar, honey, and sea salt until the salt is dissolved. Add the thinly sliced red onion and mix well. Allow the onions to marinate in the dressing for about 15 minutes.

Meanwhile, fill a small saucepan about 2/3 with fresh water and bring to a boil. Gently pierce the “butt” ends of the egg with a push pin or small needle. You want to make sure not to push in too far, just enough to pierce a hole into the shell. Gently add the eggs to the boiling water and reduce the heat to medium. Allow the eggs to simmer covered for 8 minutes. Once the 8 minutes are up quickly rinse the eggs under cold water and set aside on a dry towel to cool further. 

As you are boiling the eggs, place a steamer basket into a large pot and fill with water just so the water is under the basket. Gently bend each asparagus spear at the bottom end until it naturally breaks. Discard the ends into the compost or save for a future asparagus soup. Place the asparagus into the steamer basket, cover the pot and bring the water to a boil. Steam for about 5-10 minutes, or until the asparagus is bright green and tender. Be careful not to over cook the asparagus, otherwise it will turn green-brown. Once the asparagus has reached optimal color and tenderness quickly rinse the asparagus in cold running water for about 30 seconds to stop the cooking.

Arranged the steamed aspragus on a serving plate. Evenly pour the vinaigrette with the marinated onions over the asparagus, sprinkle with dill, and top with the sliced hard-boiled eggs. Sprinkle the eggs with more chopped dill, freshly ground pepper, and a bit of flaky sea salt. Serve immediately.