Asparagus Salad
Asparagus is the ultimate spring vegetable because it goes with practically everything. And if five-star oven-roasted asparagus is your go-to side, it's time to add this standout salad to your roster. Tossed with bacon, parmesan, walnuts, radishes, fresh herbs, and a lemony vinaigrette, this recipe strikes the balance of refreshing, tender, salty, and crunchy. It’s right at home on a plate piled with slices of the glazed Easter ham and buttery homemade biscuits, but it also shines as a light lunch all on its own. (Toss in a can of rinsed white beans for a protein boost!) Best of all, this salad is a make-ahead marvel. It tastes just as good after hanging out in the fridge for a few days, so it's perfect for meal prep or easy entertaining.
- 1/2 cup walnuts
- 2 slices bacon
- 1 lb. asparagus, ends trimmed and spears cut into thirds on the diagonal
- 1/2 bunch radishes, cut into 1/4-inch half-moon slices
- 1/2 cup shaved parmesan cheese, plus more for serving
- 1/4 cup chopped tender herbs (parsley, chives, basil, dill, mint, or a combination), plus more for serving
- 3/4 tsp. kosher salt
- 3 Tbsp. olive oil
- 2 tsp. dijon mustard
- 1 tsp. honey
- Zest and juice of 1 lemon
- 1 shallot, finely chopped
- 1/4 tsp. black pepper