Asparagus and spinach salad

    13 min

    This is just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Asparagus is cooked on the barbecue, then tossed with spinach and Parmesan cheese. My husband and I love it!

    12 people made this

    Serves: 6 

    • 4 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 12 fresh asparagus spears
    • 180g fresh spinach leaves
    • 10g grated Parmesan cheese
    • 1 tablespoon flaked almonds, seasoned

    Prep:10min  ›  Cook:3min  ›  Ready in:13min 

    1. Preheat a barbecue for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate and roll around to coat.
    2. Cook asparagus for about 5 minutes, turning at least once and brushing with the olive oil mixture. Remove from the barbecue and place back onto the plate with the oil.
    3. In a large bowl, combine the spinach, Parmesan cheese and flaked almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

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    Reviews in English (61)


    I changed alot in this recipe and it turned out sooooo good. I steamed the asparagus, used spring greens salad mix, and parmesean seasoned almond slices, also I added some tomatoes, salt and pepper. OMG it was delicous. I thought only having lemon juice and olive oil as a dressing would be bland, but not at all. Thank You I will defintely be making this again  -  20 Aug 2006  (Review from Allrecipes US | Canada)


    My daughter and I made this tonight. We added some cooked penne pasta and garlic to it and it was to die for! I am not a big fan of asparagus but my hubby is, so I gave this a shot and the flavors complimented each other so well. This is very elegant too.  -  20 Feb 2006  (Review from Allrecipes US | Canada)


    I'm happy to be the first to review this recipe "Cookin' Mom"! This salad was lovely, to say the least. Simple, yet certainly elegant enough for guests. I added some garlic powder to the mix and used more parm. The warmth from the asparagus just barely wilted the spinach to perfection. Thanks so much again!  -  21 Oct 2005  (Review from Allrecipes US | Canada)