Asparagus and Spinach Salad

    13 minutes

    Asparagus is cooked on the barbecue, then tossed with spinach and Parmesan cheese. My husband and I love it!

    8 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

    Preparation: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 USA and 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 USA and 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 USA and Canada)