My mum made this dish to perfection. Slice very thinly lengthwise. With hot mustard on little party rolls, it’s also wonderful chilled.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
Ingredients
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 12 fresh asparagus spears
- 6 cups fresh spinach leaves
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon seasoned slivered almonds
Instructions
- Preheat an outdoor grill for low heat and lightly oil the grate.
- Combine oil and lemon juice in a baking dish. Add asparagus and roll until coated.
- Grill asparagus on the preheated grill, turning at least once and brushing with remaining oil-lemon juice mixture, until crisp-tender, about 5 minutes. Remove from the grill and place back into the baking dish. Cut into bite-sized pieces.
- Combine spinach, Parmesan, and almonds in a large bowl. Add asparagus along with any oil-lemon juice mixture from the dish. Toss to blend and serve immediately.
Nutrition Facts
| Calories | 110 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 50 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
If I could give this a 10 star I would. My new fav salad of all time!
Wow I loved this. Made as written with slightly less oil. Also instead of grilling the asparagus I sautéed in a cast iron skillet. Everyone loved this.
I made this and it’s wonderful- instead of almonds I added a diced avocado to the warm salad and everyone went bonkers for it. Thank you!
I’m afraid the flavors were just too simple for me and the salad dry (too little dressing). If I make it again, I would make a lemon vinaigrette with a little garlic, lemon zest, salt and pepper, and for some color maybe add some red or yellow peppers.
I will make it again. I added a little more Parmesan cheese and I loved the way it clinged to the spinach leaves
Made it with Red Leaf Lettuce and it was wonderful. The Lemon with Olive Oil was so simple and fresh tasting. I would think any greens will work great. Toasted the almonds cut not sliced. Added a bit of sweet Paprika to the almonds.
Simple but sophisticated! Very nutritious and great for folks doing low carb as well. The almonds added some texture. Quick and easy to make on a work night–love that! For those who thought it lacked flavor, all it might need is some Kosher salt tossed in to kick up the flavors that are naturally there. Might not be for small children however.
I used half arugula and half spinach. I added avocado and I used more slivered toasted almonds than called for in the recipe. I will definitely make it again – delicious!
Loved this. Tastes great and quick and easy side.
I really enjoyed this recipe! I was worried that it would be come wilted and sad the next day. I just through it in a pan and sauted it all. The spinach cooked down with the oil, parm, and seasoning making it just as good heated up.
Easy and delicious! The asparagus flavors work so well with the spinach! Lovely!
This was surprisingly really good! We really enjoyed it.
Perfect with garlic as well!
Simple and delicious. Made it as a side for a stuffed pork loin.
I’ve made this recipe several times. Everyone loves it! I’m actually making it tonight for some friends. There is no comparison to grilling the asparagus. Once you have it grilled, you’ll never want it steamed again. Delicious!
I know it’s boring to read the same thing over and over, but THANK YOU for this recipe. I applied a few readers’ ideas but the asparagus, the spinach, the olive oil and the lemon juice are the backbone of this dish. I minced a fat garlic clove and added it to the olive oil/lemon juice marinade and sent a drift of very finely ground black pepper over it, too. Sprinkle of salt. I chopped a fresh cooked chicken breast and cooked a handful of mini penne, rinsed it and spilled it in the sink while draining it. Saved less than half for the salad. Rest went down the disposal. *sniff* Sliced a handful of grape tomatoes and yellow cherry tomatoes and tossed them in. Another drift of fine black pepper. Oh my! Mouthfuls of flavoral and textural bliss! I would have paired this with a nice pinot gris or chardonnay, but all I had was my fave shiraz. Salad stood up amazingly well to the robust wine. Only quibble: you say this recipe feed six; if my husband and I had had company, they’d have gone hungry. Yes, we ate it all. :/
I used the recipe given but added: leftover ham from Easter, tomatoes and avocado. It was wonderful! My husband and I ate for as a dinner salad.
This was great. Even those people who are less than excited about vegetables ate some of this. I roasted the asparagus in the oven with a little olive oil, salt, and pepper instead of grilling it. I used about 1/4 cup of Parmesan cheese. I added a dash of garlic powder to the mix.
Really liked this grilled asparagus salad! used up the baby spinach that I had and some Montrachet cheese in the fridge that I crumbled and threw on while the asparagus was still warm. OMG It was beautiful and delicious!!
Loved it! Served with Grilled Salmon and Parmesan Onion Rings. Didn’t change a thing and it was great!
Great recipe for using what you have on hand. I replaced spinach with orzo and almonds with pine nuts because that was what I had in the house and it was great. The lemon and oil gives a great light flavor with the asparagus.