Savor Spring With Market-Fresh Asparagus Salad

I'm excited for the warmer days and early signs of spring as April rolls in. But beyond the longer, sunnier days, it also means spring crops are coming! This month’s recipe highlights fresh asparagus—there’s nothing quite like locally grown asparagus. It’s tender, flavorful and a true spring treat. 

Here are a few tips for picking the most flavorful asparagus. If possible, head to your local farmers market to buy asparagus. It has the best flavor and is more tender when it’s fresh. Whether thin or thick, stalks of asparagus are packed with great flavor. The key is freshness—how recently it was harvested. 

Once you get your asparagus home, treat it like cut flowers if you’re not going to use it immediately. Trim the bottom of the stalks and place them standing up in water in the refrigerator until you’re ready to use them.

This month’s recipe comes from Illinois Farmers Market Association Board Member Dale Hazlewood.

Fresh Asparagus, Parmesan, Red Onion Salad

YIELD: 4-6 servings

1 lb fresh asparagus

1 small red onion, finely diced

½ cup grated parmesan cheese

¼ cup red wine vinegar

½ cup extra-virgin olive oil

Salt and fresh ground pepper to taste

To prepare, gently bend each asparagus stalk and cut off any woody parts. Then, cut the asparagus (including the tips) into very long, thin shreds and place them in a medium bowl. Add the red onion and parmesan cheese, then toss to combine. Dress the salad with the vinegar, olive oil, salt and pepper, and toss again. The salad should be heavily dressed, as the vinegar helps tenderize the asparagus. Allow the salad to rest for about an hour before serving.

Janie Maxwell, MS, RDN, is the executive director of the Illinois Farmers Market Association (ILFMA). ILFMA supports local food and food systems by giving Illinois farmers markets and producers access to resources, education and connections to grow healthier and economically vibrant communities. For more information, visit ilfma.org.