When I put this salad together in my mind, it honestly did not occur to me that this may be an “interesting” combination of ingredients and flavors.  I truly felt it was a natural melding of fresh and sweet, smokey and salty, with a bit of any exciting bite, tang, and crunch.  Apparently, the salad mixture was more creative to the typical taster’s palate than I had anticipated.


Tremendously positively creative, that’s for sure!
Fresh Spring Asparagus Salad

1 bunch fresh asparagus, chopped into 1” pieces
1 Tbs. extra virgin olive oil
4 oz. smoked salmon
½ c. toasted pecans, chopped
½ c. shaved parmesan cheese

2 Tbs. extra virgin olive oil
Juice and zest of one lemon
1 tsp. Dijon mustard
Sea salt and pepper to taste

 Preheat oven to 375 degrees.  Toss the asparagus with olive oil and roast for approximately 10-15 minutes.  Allow to cool.  Combine with salmon, pecans, and cheese.  In a separate bowl, whisk together dressing ingredients.  Pour over asparagus salad and toss to combine.  Serve chilled.



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