Asparagus salad with broccoli and baby spinach

The perfect salad for the asparagus season!
Asparagus salad with broccoli and baby spinach

Asparagus fans watch out! A fresh and healthy asparagus salad perfect for spring. The combination of green asparagus, broccoli and baby spinach makes for a real flavor explosion, while the homemade vinegar and oil vinaigrette adds a pleasant spice to the dish.

This delicious asparagus salad is really easy to prepare and does not require great cooking skills. It is great as an appetizer or can also be served as a side dish. My personal tip: Add a soft-boiled egg as a topping to the plate. This makes the salad especially delicious.

  • Prep Time20 min
  • Cook Time10 min
  • Total Time30 min
  • Yield1 bowl
  • Serving Size1 plate
  • Energy151 cal
  • Cuisine
    • deutsch
  • Course
  • Cooking Method
    • blanch
  • Suitable for Diet
    • vegetarian


  • 500 g green asparagus
  • 1 small broccoli (approx. 300 g)
  • 200 g baby spinach
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tsp mustard
  • 1 tsp honey
  • Salt and pepper to taste
  • Optional: chopped walnuts, toasted pine nuts or crumbled feta cheese for topping

Required utensils

  • Bowl, cooking pot, salad servers
Wash the asparagus, remove the woody ends and cut into pieces about 4 cm long. Wash the broccoli and divide into small florets.
Bring a large pot of water to a boil, salt and blanch the asparagus for about 3-4 minutes. Add the broccoli and blanch for another 3 minutes. Drain both and rinse in ice water to stop the cooking process and preserve the bright colors.
Wash the baby spinach, drain well and also blanch briefly (about 1 minute). Then quench with ice water.
For the vinaigrette, whisk together the olive oil, white wine vinegar, mustard, and honey in a small bowl. Season to taste with salt and pepper.
Mix the asparagus, broccoli and baby spinach in a large bowl. Pour the vinaigrette on top and gently fold until everything is well mixed.
Arrange the salad on plates and sprinkle with chopped walnuts, toasted pine nuts or crumbled feta cheese as desired. Your homemade asparagus salad with broccoli and spinach is ready!
Tip / Note:

Be careful not to blanch the vegetables too long to preserve the crunchy texture and bright colors. For a vegan version, you can substitute maple syrup or agave syrup for the honey and omit the feta cheese. You can refine the salad to taste with additional herbs or spices, such as chopped parsley, toasted sesame seeds or basil.

  • Nährwerte

  • 4 servings per container
  • Serving Size1 plate
  • Amount per serving
  • Calories151
  • % Daily Value*Standard DV
  • Total Fat10,5 g78 g12.82%
  • Total Carbohydrate6,1 g275 g2.18%
  • Dietary Fiber4,9 g28 g14.29%
  • Total Sugars5,3 g
  • Protein6,6 g50 g12%
  • Calcium165 mg1300 mg12.69%
  • Iron4,3 mg18 mg22.22%
  • Potassium816,2 mg4700 mg17.36%
  • Vitamin A0,6301 mcg900 mcg0%
  • Vitamin C (Ascorbic Acid)109,6 mg90 mg121.11%
  • Vitamin E (Tocopherol)5,3 IU33 IU15.15%
  • Vitamin B1 (Thiamin)0,2625 mg1.2 mg0%
  • Vitamin B2 (Riboflavin)0,4 mg1.3 mg0%
  • Vitamin B6 (Pyridoxine)0,3 mg1.7 mg0%
  • Phosphorus133,6 mg1250 mg10.64%
  • Iodine0,031 mcg150 mcg0%
  • Magnesium78,3 mg420 mg18.57%
  • Zinc1,2 mg11 mg9.09%
  • Copper0,4 mg0.9 mg0%
  • Manganese0,3 mg2.3 mg0%
  • Chloride759,9 mg2300 mg33%
  • Salz1 g6 g16.67%

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Spargelsalat mit Brokoli und Babyspinat

Things to know

  1. Asparagus as a healthy vegetable: Asparagus is not only delicious, but also very healthy. It is rich in vitamins (especially vitamin C, K and various B vitamins) and minerals such as potassium, phosphorus and iron. In addition, asparagus is low in calories and contains a lot of fiber, which is good for digestion.
  2. Asparagus season: The asparagus season usually begins in April and traditionally ends on June 24, St. John’s Day. During this period, the vegetables are particularly fresh and aromatic, as they are offered regionally and seasonally.
  3. Green Asparagus vs. White Asparagus: Green asparagus has a stronger flavor and contains more healthy nutrients compared to white asparagus. The main difference in cultivation is that green asparagus grows out of the ground under the sun, while white asparagus never sees the light of day, thus does not form chlorophyll, which is responsible for the green color and is dug up for harvesting….
  4. Broccoli as a superfood: A real superfood! It contains many vitamins, minerals and phytochemicals, which are said to have anti-inflammatory and even anti-cancer effects. In addition, broccoli is rich in fiber and has few calories.
  5. Baby spinach vs. regular spinach: Baby spinach is more tender and has a milder flavor compared to regular spinach. It is harvested before the leaves are fully grown. This makes it particularly suitable for salads and raw preparations.

Frequently asked questions about the recipe

  1. Can I also use white asparagus for the salad?

    Yes, you can also use white asparagus. Be sure to peel it thoroughly before blanching and possibly leave it in the pot a little longer, as it has a firmer texture than green asparagus.

  2. How long does the asparagus salad keep in the refrigerator?

    The salad will keep in an airtight container in the refrigerator for about 2-3 days. However, it tastes best freshly prepared, as the vegetables are then still particularly crunchy.

  3. Can I prepare the asparagus salad without vinaigrette?

    Yes, you can make the salad without vinaigrette. Alternatively, you can use a different salad dressing or just season the vegetables with a little lemon juice, olive oil, salt and pepper.

  4. Can I adapt the recipe for larger quantities?

    Yes, the recipe can be scaled without any problems. You can simply increase the ingredients in proportion to prepare the desired number of servings. When blanching, be sure to cook the vegetables in several batches so they are cooked evenly.

  5. Can I prepare the salad with other vegetables?

    Of course, you can also prepare the asparagus salad with other vegetables. For example, sugar snap peas, green beans or snow peas also go very well with this recipe.

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