Asparagus Salad with Pickled Leeks and Fresh Herbs
Description
This vibrant, spring-inspired salad combines crisp-tender asparagus with tangy pickled leeks and a medley of fresh herbs. The result is a refreshing and elegant dish that works beautifully as a side or a light main. Pickled leeks add a sweet-sour depth, while herbs like parsley, dill, and chives lift the flavor with aromatic freshness.
Ingredients
For the Pickled Leeks (make ahead):
2 medium leeks (white and light green parts), cleaned and sliced into thin rings
½ cup white wine vinegar
½ cup water
2 tbsp sugar
1 tsp salt
½ tsp mustard seeds (optional)
1 garlic clove, sliced
For the Salad:
1 lb (450g) fresh asparagus, woody ends trimmed
1 tbsp olive oil
Salt and black pepper to taste
½ cup pickled leeks (from above)
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, finely chopped
Zest of 1 lemon
Juice of ½ lemon
Optional: shaved Parmesan or crumbled feta for garnish
Instructions
Step 1: Pickle the Leeks (can be done a day in advance)
In a small saucepan, combine vinegar, water, sugar, salt, garlic, and mustard seeds. Bring to a simmer.
Place sliced leeks in a heatproof bowl or jar.
Pour hot brine over leeks. Let cool to room temperature, then refrigerate for at least 1 hour (up to 5 days).
Step 2: Prepare the Asparagus
Bring a large pot of salted water to a boil.
Add asparagus and blanch for 2-3 minutes, until bright green and just tender.
Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
Slice asparagus on the bias into 2-inch pieces.
Step 3: Assemble the Salad
In a large bowl, toss asparagus with olive oil, lemon juice, lemon zest, salt, and pepper.
Add pickled leeks, chopped herbs, and gently toss to combine.
Taste and adjust seasoning.
Garnish with optional cheese if using, and serve chilled or at room temperature.
Nutritional Information (per serving, assuming 4 servings)
Nutrient Amount
Calories 110
Protein 3 g
Carbohydrates 12 g
Sugars 5 g
Fiber 4 g
Fat 6 g
Saturated Fat 1 g
Sodium 310 mg
Vitamin A 25% DV
Vitamin C 30% DV
Iron 15% DV
(Values may vary slightly depending on ingredient brands and exact quantities used.)
Prep & Cook Time
Prep Time: 15 minutes
Cook Time (blanching + pickling): 15 minutes
Pickling Time (inactive): 1 hour minimum
Total Time: ~1.5 hours (with chilling); 20-25 minutes active
FAQ
Q: Can I use another vegetable instead of asparagus?
A: Yes, green beans, snap peas, or broccolini make great substitutes.
Q: How long do pickled leeks last?
A: Up to 5 days in the fridge in an airtight container.
Q: What herbs work well in this salad?
A: Dill, parsley, mint, basil, and chives all complement the pickled leeks and asparagus.
Q: Can this be made in advance?
A: Yes! Prep all components in advance and assemble just before serving for best texture.
Q: Is this recipe vegan?
A: Yes, unless you add cheese—keep it dairy-free for a vegan option.
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