Description
A refreshing Buttermilk Asparagus Salad featuring crisp asparagus, creamy buttermilk dressing, and crunchy toasted almonds. Perfect for spring!
Ingredients
Scale
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup buttermilk
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh dill
- 1/4 cup sliced almonds, toasted
- 2 tbsp chopped red onion
Instructions
- Bring a large pot of salted water to boil. Add asparagus pieces and blanch for 2-3 minutes until bright green and crisp-tender.
- Immediately transfer asparagus to a bowl of ice water to stop the cooking process. Drain well and pat dry.
- In a small bowl, whisk together buttermilk, olive oil, lemon juice, honey, salt, and pepper until well combined.
- In a large mixing bowl, combine the blanched asparagus, fresh dill, and red onion.
- Pour the buttermilk dressing over the asparagus mixture and toss gently to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Just before serving, sprinkle with toasted sliced almonds. Toss gently and serve chilled.
Notes
- Pro Tip: Toast the almonds in a dry skillet for added flavor.
- Vegan: Substitute buttermilk with plant-based yogurt.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: asparagus salad, buttermilk, spring salad, healthy salad, easy salad recipe
