As we turn the calendar to spring, the first signs of fresh produce are beginning to emerge. This salad celebrates one of the season’s most anticipated arrivals, asparagus. By pairing this crisp, nutritious vegetable with healthy fats and minimal sugar, this recipe captures the essence of spring while supporting cardiovascular health. It’s a wholesome, delicious way to welcome the warmer months.
Grace’s Delicious Cold Asparagus Salad
Submitted by Lori Busher, Nuclear Med Tech
INGREDIENTS
- 1 pound asparagus (trim ends and cut diagonally) into 1½ inch lengths
- 8 whole scallions, trimmed to include a little green
- 1 tablespoon canola, avocado, or extra virgin olive oil
- ¼ teaspoon fresh ginger, minced
- 5 scallions, trimmed to include a little green, minced and divided in 2 batches
- ½ cup low-sodium chicken or vegetable broth
- 2 tablespoons rice vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon sugar
- Freshly ground pepper
- 1–2 teaspoons lemon juice to taste
DIRECTIONS
- Steam asparagus and whole scallions in a covered skillet in a small amount of water until crisp-tender, about 5 min. Rinse under running cold water to stop the cooking and set the color, drain, and cool.
- Dressing: heat oil in a small saucepan over medium high heat. Add ginger and stir until it begins to color. Add half the minced scallions and cook for a few seconds. Add broth, vinegar, soy sauce, and sugar. Add lemon juice to taste.
- Gradually stir in cooled asparagus/ scallions with dressing, remaining scallions (uncooked), and black pepper to taste.
Makes 4 servings
Nutritional analysis per serving
Serving size: approximately 1 cup
| Calories 70 | Sodium 110mg |
| Total Fat 4g | Total Carbohydrate 7g |
| Saturated Fat 0g | Dietary Fiber 3g |
| Trans Fat 0g | Total Sugars 3g |
| Cholesterol 0mg | Protein 4g |
