White Asparagus Summer Salad

When white asparagus are in season, I buy them! They are wonderful both warm and cold. In Germany, they have whole festivals to honor the beloved “Spargal”. I love to make cold salads with them on hot summer days like this one. ?

White Asparagus Summer Salad

When White Asparagus is in season!
Prep Time 15 mins
Cook Time 5 mins
Cool off the asparagus 30 mins
Total Time 50 mins
Course Appetizer, Salad, Side Dish
Cuisine Danish
Servings 4
Calories 28 kcal


  • Skillet
  • Potato peeler


  • 10 stalks White Asparagus
  • 1 tsp salt
  • water
  • 2 heads Baby Romaine salad
  • 4 ripe Plum Tomatos
  • Tomato Basil Vinaigrette


  • Wash and carefully peel the outside of the asparagus stalks up to the heads with a potato peeler. You want to peel the outer skin so that the asparagus isn't "woody" when you serve it. Break off the bottom of the stalks.
  • Bring 3 cups of water and the salt up to a boil in your skillet. Carefully place the asparagus in the water and boil for 3 minutes.
  • After 3 minutes, take off heat and fill cold water into the skillet until full. Let the asparagus sit for one more minute before draining.
  • Drain the asparagus, put on a plate and put into the refrigerator for at least 30 minutes to cool off.
  • Wash and drain the lettuce leaves. Wash and slice the tomatoes into slices. Arrange the lettuce leaves and tomatos on a serving dish. Cut the asparagus into bitesize pieces and arrange over the salad.
  • Serve with Tomato Basil Vinaigrette or your dressing of choice.
Keyword Salad, Summer salad, White Asparagus

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