Lemon and Asparagus Salad Recipe + Video – Cooking asparagus in a pan and constructing an easy salad with fresh lemon flavours.

Asparagus are in abundance at the moment, thanks to being in the midst of Spring here in Melbourne. I’ve been cooking up a bunch a day in various forms. Often with eggs for breakfast, sauteed as a side with a meal or this delicious Lemon and Asparagus Salad Recipe.

The flavours just work so well together and it’s such a fresh, vibrant salad that’s really so incredibly simple to make.

The recipe below is simply easy and there are so many yummy variations of ingredients which you could add to make this salad your own. Here are a few ideas:

• Top with a creamy dressing instead of olive oil.
• Crumble over feta, goats feta or your cheese of choice.
• Add other vegetables such as chopped tomatoes, cherry tomatoes, cucumber or red onions.

Lemon and Asparagus Salad Recipe

• 1 Bunch of Asparagus
• Butter or coconut oil, for frying
• Spinach leaves (or other greens)
• Zest of 1 Lemon
• Juice of Half a Lemon
• 2 Tablespoons Extra Virgin Olive Oil
• Salt and Pepper to Taste

1. Clean the asparagus and chop off their woody bottoms. You can leave the asparagus whole or chop into bite sized pieces.
2. Heat a little butter or coconut oil in a frying pan.
3. Once hot, add the asparagus and cook until golden and cooked through.
4. In a large salad bowl, create a bed of spinach leaves.
5. Top with the cooked asparagus.
6. Add the zest, drizzle over the lemon juice, olive oil and add salt & pepper to taste.
7. Toss and serve.

Lemon and Asparagus Salad Recipe Video

Lemon and Asparagus Salad Recipe

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Ingredients

• 1 Bunch of Asparagus
• Butter or coconut oil, for frying
• Spinach leaves (or other greens)
• Zest of 1 Lemon
• Juice of Half a Lemon
• 2 Tablespoons Extra Virgin Olive Oil
• Salt and Pepper to Taste

Instructions

1. Clean the asparagus and chop off their woody bottoms. You can leave the asparagus whole or chop into bite sized pieces.
2. Heat a little butter or coconut oil in a frying pan.
3. Once hot, add the asparagus and cook until golden and cooked through.
4. In a large salad bowl, create a bed of spinach leaves.
5. Top with the cooked asparagus.
6. Add the zest, drizzle over the lemon juice, olive oil and add salt & pepper to taste.
7. Toss and serve.

More Easy Vegetarian Salad Recipes:

Cheesy Broccoli Salad

6 Ingredient Mediterranean Chickpea Salad

Vegan Broccoli Pesto Salad

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