This Sesame & Almond Asparagus Salad is a vibrant, crunchy delight that’s ready in just 20 minutes. Fresh asparagus, lightly blanched to retain its crispness, pairs perfectly with toasted almonds for a satisfying texture. A drizzle of nutty sesame dressing ties it all together, creating a harmony of flavors that’s both light and indulgent.
With its bright, earthy notes and a hint of umami, this salad is as nourishing as it is delicious. The quick prep and cook time make it ideal for busy days, yet it feels special enough for a weekend treat. Every bite offers a balance of tender asparagus, crunchy almonds, and a rich, savory dressing that’s sure to impress.
Fresh & Flavorful Ingredients
- For the salad:
- 2 cups asparagus (tender parts only, cut into 1-inch pieces)
- 2 tablespoons sesame seeds
- 3 tablespoons sliced almonds
- A few handfuls of arugula or other salad greens (about 2 cups)
- Feta or other cheese (optional, for topping)
- For the dressing: (use only as much as needed, there will be extra)
- 1 shallot, minced
- 2 tablespoons lemon juice
- 2 tablespoons white wine or champagne vinegar
- 1 tablespoon Dijon mustard
- ⅓ cup extra-virgin olive oil
- 1 teaspoon honey
- Sea salt and fresh black pepper (to taste)
Simple Step-by-Step Instructions
- Prepare the asparagus: Bring a pot of salted water to a boil. While waiting, prepare a medium bowl of ice water. Drop the chopped asparagus into the boiling water for 30 seconds, or until it’s bright green but still crunchy. Immediately transfer to the ice water to stop the cooking process. Once cooled, lay the asparagus on a towel to dry.
- Toast the seeds and almonds: In a small skillet over medium-low heat, toast the sesame seeds and almond slices with a few pinches of salt until fragrant and lightly golden. Set aside.
- Make the dressing: In a small bowl, whisk together the minced shallot, lemon juice, vinegar, Dijon mustard, olive oil, honey, and a few pinches of salt and pepper. Taste and adjust seasonings as needed.
- Assemble the salad: In a large bowl, toss the arugula and asparagus with the dressing (use as much or as little as you prefer). Arrange the salad on a platter and top with the toasted almonds, sesame seeds, and a bit of cheese if using.
- Serve immediately: Enjoy this fresh and crunchy salad as a light side dish or a healthy main course!
Perfect Pairings: Serving Suggestions
This Sesame & Almond Asparagus Salad is a versatile dish that pairs beautifully with grilled chicken, salmon, or tofu for a complete meal. It also works wonderfully as a light starter before a hearty main course. For a picnic or potluck, serve it alongside crusty bread or a grain salad like quinoa or farro.
Mix It Up: Recipe Variations
Feel free to customize this salad to suit your taste! Swap the arugula for spinach or kale, or add cherry tomatoes for a pop of color. If you’re not a fan of almonds, try toasted pine nuts or walnuts instead. For a vegan version, skip the cheese or use a plant-based alternative.
Quick Tips: Time-Saving Hacks
To save time, prep the asparagus and dressing ahead of time. Store the blanched asparagus in the fridge and whisk the dressing in a jar—it’ll keep for up to 3 days. When ready to serve, just toss everything together and toast the nuts and seeds while you plate the greens.
Keep It Fresh: Storage and Reheating
This salad is best enjoyed fresh, but if you have leftovers, store the dressed greens and asparagus separately in airtight containers for up to 1 day. Keep the toasted almonds and sesame seeds in a small bag or container to maintain their crunch. No reheating needed—just assemble and enjoy!
Kitchen Essentials: Equipment Guidance
You’ll need a medium pot for blanching the asparagus, a skillet for toasting the nuts and seeds, and a whisk or jar for mixing the dressing. A salad spinner or clean kitchen towel is handy for drying the greens and asparagus after blanching. A sharp knife and cutting board will make prep a breeze!
Sesame & Almond Asparagus Salad
Ingredients
For the salad:
- 2 cups asparagus, tender parts only, cut into 1-inch pieces
- 2 tablespoons sesame seeds
- 3 tablespoons sliced almonds
- A few handfuls arugula or other salad greens (about 2 cups)
- Feta or other cheese (optional)
For the dressing:
- 1 shallot, minced
- 2 tablespoons lemon juice
- 2 tablespoons white wine or champagne vinegar
- 1 tablespoon Dijon mustard
- ⅓ cup extra-virgin olive oil
- 1 teaspoon honey
- Sea salt and fresh black pepper
Instructions
- Bring a pot of salted water to a boil. While the water is boiling, get a medium bowl of ice water ready.
- Drop the chopped asparagus into the boiling water for 30 seconds, or until it’s bright green but still crunchy. Remove from boiling water and transfer to the bowl of ice water to quickly stop the cooking process.
- Once the asparagus is cooled, lay it to dry on a towel.
- Toast the sesame seeds and almond slices in a small skillet over medium-low heat with a few pinches of salt. Set aside.
- Make the dressing: Whisk together the shallot, lemon juice, vinegar, Dijon, olive oil, honey, and a few pinches of salt and pepper. Taste and adjust seasonings.
- Toss the arugula and asparagus in the dressing (taste and decide how much or little you want to use).
- Arrange the salad on a platter and top with the toasted almonds, sesame seeds & a bit of cheese, if using.