Roasted Asparagus Salad Recipe with Lemon and Parmesan

I love asparagus and I cook with it a lot in spring, whether for an asparagus frittata or simple roasted asparagus. But asparagus is also wonderful raw — it’s crisp, slightly sweet, and delicate enough to shine in a salad.

In this Asparagus Salad the raw spears are sliced thin and combined with peppery baby arugula, thinly sliced radishes, creamy goat cheese, and toasted walnuts. A lemon vinaigrette ties everything together and keeps the salad bright and refreshing.

Why you’ll love this recipe:

• Fresh and crisp: raw asparagus gives a clean crunch that pairs beautifully with creamy goat cheese and toasted walnuts.
• Quick to assemble: most of the work is slicing and toasting; the salad comes together in about 10–15 minutes.
• Flexible: swap radishes for peas or cherry tomatoes, use different nuts, or choose other cheeses to suit your pantry.
• Diet friendly: gluten-free, low carb and vegetarian. To make it dairy-free, simply omit the goat cheese or substitute a dairy-free cheese.

Recipe ingredients

• Asparagus – 1 lb fresh asparagus. Choose firm, bright green spears with compact tips. Remove the tough woody bottoms and slice the stalks thinly on the bias.
• Radishes – 3–4 radishes, thinly sliced. Radishes add peppery crunch; you can substitute peas, snap peas, or cherry tomatoes if you prefer.
• Baby arugula – about 2 cups. Swap with other tender greens if needed.
• Goat cheese – 1/2 cup crumbled. Use feta, shaved Parmesan, Manchego, or omit to make the salad dairy-free.
• Walnut pieces – 1/2 cup, toasted. Almonds, pine nuts, sunflower seeds, or pepitas also work well.
• Dressing – lemon vinaigrette (use your favorite lemon vinaigrette or a simple oil-and-lemon dressing). The acidity brightens the vegetables and balances the richness of the cheese and nuts.

How to make this recipe

Preparing this cold asparagus salad is straightforward. Rinse and dry the asparagus, then remove and discard the woody ends. Slice the spears thinly on a diagonal for tenderness and a pretty presentation. If you prefer a different texture, you can shave the asparagus into long ribbons with a vegetable peeler.

If raw asparagus isn’t to your taste, blanch it briefly in boiling water for 1 minute, then plunge into ice water to preserve color and crunch; drain well before using.

Pro tip: Slice the asparagus and make the vinaigrette 1–2 days ahead to save time the day you serve the salad. Toast the walnuts and store them separately to keep them crisp.

Basic method:

1. Slice asparagus thinly on the bias.
2. Toast walnut pieces in a dry skillet over medium heat for 3–5 minutes until fragrant and golden; watch carefully so they don’t burn.
3. Combine asparagus, radishes, arugula, goat cheese and walnuts in a large bowl. Add lemon vinaigrette to taste and toss gently to coat. Serve immediately.

FAQs

Serving suggestions

This cold asparagus salad is versatile and pairs well with many dishes. Try it with roasted chicken or pork loin for a Sunday dinner, serve it alongside baked salmon or pan-seared steak for a date-night meal, or enjoy it with air-fryer shrimp or chicken breast for a light low-carb lunch. For a vegetarian main, add white beans or chickpeas or top each serving with a poached egg.

Recipe notes

• Make ahead: Prep the asparagus and dressing up to 1–2 days in advance to speed up assembly.
• Best served fresh: For peak texture and flavor, serve the salad immediately after tossing with dressing.
• If you prefer cooked asparagus, briefly blanch it and cool before assembling.
• Nutrition information shown does not include the dressing unless stated otherwise.

More salad recipes you’ll love:

• Butter lettuce salad
• Italian tricolore salad
• Kale Caesar salad
• Massaged kale salad
• Salade Lyonnaise
• Spring mix salad
• Strawberry fields panzanella salad