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Asparagus Salad Recipe

Asparagus Salad Recipe

One of our favorite spring salads, this Asparagus Salad is made with shaved raw asparagus and fennel bulb, avocado, and toasted, slivered almonds, tossed in the most delicious Lemony Leek Dressing.



  1. 1 large leek (White parts only)
  2. 1/3 cup olive oil (divided)
  3. 1 large fennel bulb (yielding about 2 cups)
  4. 4-6 large asparagus stalks (larger stalks can be more tender and juicier) about 1 cup
  5. 1 tablespoon fresh thyme ( lemon thyme elevates!)
  6. 2 tablespoons fresh lemon juice
  7. 3/4 teaspoon sea salt
  8. 1/2 teaspoon ground black pepper
  9. 1 teaspoon ground coriander
  10. 1/4 cup almonds, lightly toasted
  11. 1/2– 1 avocado, sliced


  • Instructions

    1. Cut the leek in half lengthwise. Rinse well. Thinly slice the tender white part of the leek in 1⁄4 inch thick, half-moons. Add 3 tablespoons of the olive oil to a cold sauté pan. Turn burner on to medium and add the leeks. Sauté until wilted and just starting to turn golden on the edges, about 6 minutes. Add a pinch of salt to the leeks and set aside to cool. In a medium bowl, add thyme, lemon juice, salt, pepper, coriander and whisk in remaining olive oil. Add the sautéed leeks.
    2. Core and shave the fennel bulb with a mandolin, peeler, or sharp knife, into very thin slices. Slice the asparagus diagonally at a similar thickness to the fennel, discarding tough ends. Place a large bowl.
    3. Toss with some dressing- you may not need all.
    4. Add avocado slices and toasted almonds to serve.
  • Credit:

    Sylvia Fountaine

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