Asparagus Salad

I admit this recipe was totally ripped off from this one that my friend Emily brought over to my house once for a “Salad Party”. But I prefer the term “remix” to “rip off”.

It’s a beautifully simple salad and a great way to use leftover roasted asparagus, or just roast some on purpose for this salad. Take advantage of the spring-time treat that is fresh asparagus.

If you’ve never messed around with sumac, it’s an interesting spice. It’s the dried and ground berries of a particular sumac tree and it has a woody taste but a nice, lemony scent. It’s reddish-brown and resembles red chili flakes in texture. You can find it at Middle Eastern markets. Don’t try to harvest your own, though, since other species of sumac may be poisonous.
asparagus salad

Print

Asparagus Salad

  • Yield: 2

Ingredients

Scale
  • 1/2 pound roasted asparagus, cooled
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground sumac
  • 2 tablespoons crumbled queso fresco
  • Salt to taste (may not be necessary)

Instructions

  1. Slice the asparagus on the diagonal into 1-inch pieces. Set some of the tops aside for garnish.
  2. Toss the remaining pieces with the lemon and sumac. Add salt if it needs it.
  3. Gently fold in the cheese.
  4. Top with the reserved garnish.
  5. Chill.

Notes

This could easily be doubled or tripled to serve more

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

6 Comments

  1. Great Stone Face on March 17, 2012 at 10:15 am

    Since dried sumac is a major component in the herb blend za’atar, do you think this would go good with za’atar instead of ground sumac?

    • Hilah on March 17, 2012 at 12:09 pm

      YES. That would be excellent, I bet.

  2. fatimazehra on March 18, 2012 at 7:58 pm

    thank you so much miss hilah for your mail am working on it very nice

  3. Bob on March 18, 2012 at 8:02 pm

    These ideas for asparagus are really exciting…. my wife often bakes it with a good butter/balsamic drizzle. Your asparagus salad ideas will really add to our enjoyment of this great veggie.

    Thanks so much !!

    Bob Hood,
    Jack’s Valley, Nevada
    (in the valley, below Lake Tahoe)

    • Hilah on March 19, 2012 at 8:11 am

      Wonderful, Bob! I’m glad to help. I’m looking forward to trying it your wife’s way, too!

  4. francis kyakuhaire on March 19, 2012 at 5:58 am

    i would like corn and basil it looks nice and sweet but in uganda i can’t ind such

Leave a Comment

Recipe rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.