Pioneer Woman Asparagus Salad is a fresh and vibrant spring side dish made with crisp steamed asparagus, peppery radishes, toasted walnuts, shaved parmesan, and tender herbs, all tossed in a bright lemon Dijon honey dressing. It is light, crunchy, and full of flavor in every bite.
What makes this salad stand out is Ree Drummond’s smart and simple techniques. She steams the asparagus just until tender, then drops it into ice water to lock in that bright green color and crunch. The walnuts get toasted in a dry skillet for nutty depth, and the bacon is cooked low and slow until perfectly crispy. The dressing comes together in a mason jar with just a few good shakes, no whisking needed.
I got this recipe directly from Ree Drummond’s official website, thepioneerwoman.com, and I am excited to share my version with you here on Chef Imen. If you love fresh salads with bold homemade flavor, this one is for you.
Pioneer Woman Asparagus Salad
Course: Salads, Lunch, SidesCuisine: AmericanDifficulty: Easy4
servings10
minutes10
minutesThis bright and simple spring salad brings together tender asparagus, crispy bacon, nutty walnuts, sharp parmesan, and a zesty homemade dressing. It is quick, delicious, and perfect as a light side dish for any meal.
Ingredients
1/2 cup walnuts
2 slices bacon
1 lb. asparagus, ends trimmed and spears cut into thirds on the diagonal
1/2 bunch radishes, cut into 1/4-inch half-moon slices
1/2 cup shaved parmesan cheese, plus more for serving
1/4 cup chopped tender herbs (parsley, chives, basil, dill, mint, or a combination), plus more for serving
3/4 tsp. kosher salt
3 Tbsp. olive oil
2 tsp. dijon mustard
1 tsp. honey
Zest and juice of 1 lemon
1 shallot, finely chopped
1/4 tsp. black pepper
Directions
- Toast the walnuts in a medium skillet over medium heat. Stir them often so they do not burn. Cook until they smell nutty and turn golden, about 4 to 6 minutes. Move them to a cutting board, let them cool down, then chop them into rough pieces.
- Wipe the skillet clean and add the bacon. Cook it over medium heat, flipping it from time to time, until it is brown and crispy, about 5 to 7 minutes. Place it on a plate lined with paper towels to cool, then crumble it into small pieces.
- Bring 2 cups of water to a boil in a large pot with a steamer basket. Fill a large bowl with ice water and set it aside. Place the asparagus in the steamer basket and steam it until it is tender, about 3 to 4 minutes. Right away, move the asparagus to the ice water to stop the cooking. Pat it dry with a clean kitchen towel or paper towels.
- Add the asparagus, radishes, parmesan, herbs, and walnuts to a large bowl. Season everything with ½ teaspoon of salt.
- Make the dressing by adding the olive oil, mustard, honey, lemon zest, lemon juice, shallot, pepper, and the remaining ¼ teaspoon of salt to a small mason jar. Put the lid on tight and shake it well until everything is mixed together. Pour the dressing over the asparagus mixture and toss it gently to coat.
- Transfer the salad to a serving bowl and top it with the crumbled bacon, more shaved parmesan, and extra fresh herbs.
FAQs
Can I use raw asparagus instead of steaming it?
Yes, you can. If your asparagus spears are thin and fresh, you can shave them into ribbons with a vegetable peeler and use them raw. They will have a lighter, more delicate texture than steamed asparagus.
Can I make the dressing ahead of time?
Absolutely. The mason jar dressing keeps well in the fridge for up to 3 days. Just give it a good shake before you pour it over the salad. The flavors actually get better as they sit together.
What can I use instead of walnuts?
Pecans, almonds, or pistachios all work great. Just make sure to toast them the same way for that warm, nutty flavor. If you have a nut allergy, sunflower seeds or pumpkin seeds are a good swap.
Can I add protein to make it a full meal?
Yes, this salad works great as a main dish. Top it with sliced Roasted Chicken or Crispy Baked Chicken Wings for a filling and delicious lunch or dinner.
Why did my asparagus turn mushy?
You probably steamed it too long or skipped the ice bath. The ice water stops the cooking instantly and keeps the asparagus firm and bright green. Do not skip that step.
