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 perfect balance of refreshing, tender, salty, and crunchy.
It's right at home on a plate piled with slices of 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.
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Step
1
In a medium skillet, toast the walnuts over medium heat, stirring frequently, until toasted and fragrant, 4 to 6 minutes. Remove to a cutting board, let cool, then coarsely chop.
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Step
2
Wipe out the skillet and add the bacon. Cook over medium heat, flipping occasionally, until brown and crispy, 5 to 7 minutes. Transfer to a paper-towel lined plate to cool; crumble.
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Step
3
Bring 2 cups water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water. Add the asparagus to the basket and steam until tender, 3 to 4 minutes; immediately transfer to the ice water to stop the cooking. Pat dry.
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Step
4
In a large bowl, combine the asparagus, radishes, parmesan, herbs, and walnuts. Season with ½ teaspoon salt.
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Step
5
In a small mason jar, combine the oil, mustard, honey, lemon zest, lemon juice, shallot, pepper, and remaining ¼ teaspoon salt. Secure the lid and shake vigorously to combine. Drizzle over the asparagus mixture and toss to coat.
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Step
6
Transfer to a serving bowl and sprinkle with the crumbled bacon and more parmesan and herbs.
