Toasted bread cubes, pan fried asparagus salad in olive oil dressing

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A lovely warm Spring salad with homemade white wine, lemon olive oil dressing to make when asparagus is in season.

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Warm Asparagus Salad With Ramps

  • 4 slices rye bread
  • 1 head of butter lettuce
  • 1 cup of chopped fresh parsley
  • 1  lb of green baby asparagus spears
  • 1/2 cup extra virgin olive oil 
  • Salt and freshly ground pepper to taste
  • 4 tablespoons white wine vinegar
  • 2 tablespoon freshly squeezed lemon juice
  • Salt and freshly ground pepper to taste

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

  • Total Time: 30 minutes
  • Yield: 6 servings


Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

Chop the lettuce, wash the lettuce pieces and pat dry.

Place the lettuce in a large bowl and toss with the chopped parsley.

Cut the rye bread into cubes. Spread the cubes out on the baking sheet and toast for 10 minutes. Turn the oven off and let the bread stay in the oven to keep warm.

Wash and dry the asparagus spears. Trim off the bottom part of the stalks and then cut each stalk diagonally into thirds.

Heat 2 tablespoons of the olive oil in a medium sized skillet over medium heat.

Place the asparagus pieces in the oil and cook for 5 minutes, stirring occasionally until the pieces become soft but still crisp.

Whisk together the remaining olive oil, white wine vinegar and lemon juice. Salt and pepper the dressing to taste.

Remove the asparagus from the heat and add to the salad. Toss in the warm toasted bread cubes.

Pour the dressing over the top of the salad and toss once more. 

Serve Immediately.


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