Asparagus Salad with Smoky-Sweet Gremolata: A Fresh and Flavorful Spring Side Dish

Delightfully elegant yet effortlessly simple, this asparagus salad is a celebration of spring’s best flavors. The fresh asparagus is gently blanched to preserve its bright green color and crisp-tender texture, then tossed with a vibrant dressing that perfectly balances spice, citrus, and nutty richness. The finishing touch is a lively gremolata—a mixture bursting with the sweetness of dried cherries, the crunch of smoked almonds, and the fresh brightness of herbs—bringing layers of flavor and texture to this beautiful dish.

This quick and easy recipe captures the essence of spring with tender asparagus spears dressed in a harmonious blend of tangy sumac, sharp black pepper, and smooth, buttery extra-virgin olive oil. The gremolata, sprinkled generously on top, combines the tartness of dried cherries with the smoky notes of toasted almonds, complemented by fresh parsley and mint and brightened by fragrant lemon zest. Together, these elements create a side dish that’s both refreshing and sophisticated—ideal for spring gatherings or a light accompaniment to your main course.

For best results, look for medium-thick asparagus stalks—about the thickness of a No. 2 pencil. These provide the perfect balance of crunch and tenderness, offering a satisfying snap with each bite. Thicker stalks can also work well but may require a slightly longer blanching time. Very thin asparagus, however, is not recommended as it tends to become too soft and lacks the desired texture for this preparation.

Insights from the Food & Wine Test Kitchen

According to recipe developer Ann Taylor Pittman, the fresh, “green” taste of asparagus serves as a vibrant and refreshing base that allows the gremolata’s complex sweet, tart, and smoky flavors to shine. “Medium-thick asparagus is ideal,” Pittman advises. “If you opt for thicker spears, be prepared to blanch them a bit longer than the standard three minutes to achieve the right tenderness. Very thin asparagus is less suitable for this dish, as it won’t hold up as well.”

To save time, the asparagus can be blanched ahead of time—up to one day in advance—and stored in an airtight container in the refrigerator, ready to be tossed with the dressing and gremolata just before serving.

Ingredients

• 2 quarts water

• 1/4 cup plus 1/2 teaspoon kosher salt, divided

• 2 pounds medium-thick asparagus spears, trimmed and cut into 3-inch pieces

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon ground sumac

• 1/4 teaspoon freshly ground black pepper

• 1/3 cup chopped smoked almonds

• 1/3 cup chopped dried tart cherries

• 1/4 cup chopped fresh flat-leaf parsley

• 1 1/2 tablespoons chopped fresh mint

• 2 teaspoons grated lemon zest (from one lemon)

Step-by-Step Preparation

1. Prepare the water: In a large pot, bring 2 quarts of water and 1/4 cup of kosher salt to a vigorous boil over high heat.

2. Prepare an ice bath: While waiting for the water to boil, fill a large bowl with ice and cold water to create an ice bath for the asparagus. This will stop the cooking process and help retain the vibrant green color and crisp texture.

3. Blanch the asparagus: Add the trimmed and cut asparagus pieces to the boiling salted water. Cook for 2 to 3 minutes until the asparagus turns bright green and reaches a crisp-tender stage—firm but easily pierced with a fork.

4. Shock in ice bath: Quickly drain the asparagus and immediately transfer it to the prepared ice bath. Let it cool for about 2 minutes to halt cooking completely.

5. Drain and dry: Remove the asparagus from the ice bath and pat it dry thoroughly with paper towels or a clean kitchen cloth to prevent excess moisture.

6. Dress the asparagus: Place the cooled asparagus in a large mixing bowl. Drizzle with extra-virgin olive oil, sprinkle the ground sumac, black pepper, and the remaining 1/2 teaspoon of kosher salt over the top. Toss gently but thoroughly to evenly coat the asparagus in the seasoning and oil.

7. Make the gremolata: In a separate small bowl, combine the chopped smoked almonds, dried tart cherries, fresh parsley, fresh mint, and lemon zest. Mix well to distribute the ingredients evenly.

8. Assemble and serve: Arrange the dressed asparagus on a serving platter. Evenly sprinkle the gremolata mixture over the top, adding a pop of color, texture, and flavor. Serve immediately or refrigerate briefly until ready to enjoy.

This asparagus salad is not only a feast for the eyes but also a wonderful way to celebrate seasonal produce with layers of contrasting flavors and textures. The gentle bitterness and crispness of the asparagus balance beautifully with the sweet, tart, and smoky gremolata, while the fresh herbs and citrus zest add brightness and complexity. Whether served alongside grilled meats, fresh fish, or as part of a vibrant spring meal, this dish is sure to impress with its elegance and ease.