Crunchy, crisp, and juicy textures collide on this extremely recent roasted asparagus salad! Spears of asparagus are roasted till tender after which chopped. Mixed with candy snap peas, shelled edamame, sliced cucumber, cool mint, salty roasted peanuts and ginger lime dressing, it’s a really daring and flavorful technique to serve asparagus. This naturally vegan recipe is able to go in about half-hour with minimal cooking required. Hope you like this vivid and beautiful salad!
I’ve had a factor for combining asparagus, lime, and peanuts for some time! Again in 2012 (!!), I revealed this recipe for shaved asparagus salad with chili lime dressing and peanuts. This combo continues to be a fixture of our kitchen and I feel this recipe is perhaps the very best expression of it to this point.
Roasting the asparagus naturally brings out the sweetness and makes the stalks a bit “juicier.” These qualities pair superbly with sliced snap peas, cucumber, pops of edamame, recent mint, and people floor up salty peanuts. Each chunk is a taste and texture celebration!
I’ve you merely shake up the ginger lime dressing in a jar. Finely mincing the shallots is the toughest half. From there, you add lime juice, Tamari, maple syrup, finely grated ginger, salt, pepper, and olive oil. I wish to make the dressing first in order that the shallots and ginger get an opportunity to melt up a bit.
Some suggestions for prepping this roasted asparagus salad:
- Finely grating the ginger with a Microplane is necessary in an effort to keep away from chomping down on a giant spicy little bit of ginger.
- If you happen to can’t do peanuts, I like to recommend roasted and salted cashews or sunflower seeds. They’ve bought to be roasted and salted although!
- I grind up peanuts in a mini meals processor in order that the feel is form of like gravel. You need a sprinkle of them coating each chunk.
- I like to recommend going gentle on salt if you’re seasoning the dressing, asparagus, and completed salad. Because the dressing has Tamari and there’s numerous salted peanuts within the combine, this salad has an honest base stage of seasoning. You’ll be able to all the time add extra if wanted!
This chilly asparagus salad recipe would pair properly with: grilled eggplant with peanut ginger sauce or candy and spicy grilled tofu and pineapple.
Roasted Asparagus Salad with Ginger Lime Dressing & Peanuts
Crunchy, juicy, and additional flavorful! This roasted asparagus salad comes collectively in about half-hour with salted peanuts, candy snap peas, crisp cucumber, recent mint, and hearty edamame. Tangy ginger lime dressing is the right praise.
Servings 4
Substances
Dressing
- 1 medium shallot, finely minced
- 1 ½ inch piece recent ginger, peeled and finely grated with a Microplane
- 2 tablespoons lime juice
- 1 ½ tablespoons maple syrup
- 2 teaspoons Tamari soy sauce
- sea salt and floor black pepper, to style
- ⅓ cup olive oil
Roasted Asparagus & Salad
- 454 grams asparagus, powerful ends trimmed
- 1 tablespoon olive oil
- sea salt and floor black pepper, to style
- 227 grams snap peas, ends trimmed
- 227 grams Persian cucumbers (about 4 cucumbers)
- 1 cup shelled edamame, thawed
- ⅓ cup recent mint leaves, thinly sliced
- ½ cup roasted and salted peanuts, finely chopped
Notes
- If you happen to can’t do peanuts, I like to recommend roasted and salted cashews or sunflower seeds. They’ve bought to be roasted and salted!
- Finely grating the ginger with a Microplane is necessary. You need to keep away from chomping down on a giant spicy chunk of ginger.
- Be gentle on salt if you’re seasoning the dressing, asparagus, and completed salad! Because the dressing has Tamari and there’s a very good quantity of salted peanuts, this salad has an honest base stage of seasoning. You’ll be able to all the time add extra if wanted!
- I grind up my peanuts in a mini meals processor in order that the feel is form of like gravel.
Directions
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Preheat the oven to 400 levels.
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Whereas the oven is preheating, make the dressing. In a sealable jar, mix the shallot, ginger, lime juice, maple syrup, Tamari, salt, pepper, and olive oil. Shut the lid tightly and shake to mix. Put aside.
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Place the asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss the asparagus to coat. Organize asparagus in a single layer earlier than popping into the oven till tender, about 12-Quarter-hour.
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Whereas asparagus is roasting, prep the remainder of the salad. Slice the snap peas and place in a big bowl. Minimize the cucumbers in half lengthwise after which slice these into skinny halfmoons. Switch sliced cucumber to the massive bowl. Then, add the edamame, mint, and about two thirds of the peanuts.
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As soon as the asparagus is cooked and funky sufficient to deal with, slice it into 2-inch items and add it to the bowl with the remainder of the salad. Pour the dressing over high and season with salt and pepper. Toss to mix. End the salad by sprinkling the remaining peanuts on high. Take pleasure in instantly!
