Wild Asparagus Spring Salad with Lemon Vinaigrette
- Steph
- Mar 31
- 2 min read
It’s peak asparagus season, and right now Athens is full of it, hidden between the trails on Mount Hymettus and Penteli, stacked high at the markets, bundled on street corners, and showing up in almost every kitchen. The thinner, the better.
This salad is a simple way to celebrate it. Crisp asparagus, sweet edamame, shaved fennel, and a bright lemon-hazelnut dressing. It's fresh, light, and ready in minutes.
The kind of dish you make when the days get longer and everything starts to feel a little greener.
Ingredients
The Salad
400g wild asparagus (or cultivated if unavailable), woody ends trimmed
150g fresh or frozen edamame or peas, blanched
1 small fennel bulb, shaved thinly on a mandoline
2 handfuls wild greens (arugula, dandelion, or watercress)
50g radishes, sliced thinly
50g toasted hazelnuts, roughly chopped
30g fresh dill, fronds picked
The Lemon-Hazelnut Vinaigrette
60ml extra virgin olive oil
2 tbsp lemon juice (about 1 lemon)
1 tsp Dijon mustard
1 tsp honey or maple syrup
Sea salt and black pepper
Method
Blanch the asparagus: Bring a pot of salted water to a boil. Add asparagus for 2–3 minutes (wild asparagus is thinner than cultivated). Immediately transfer to ice water to stop cooking and preserve bright green color. Drain and pat dry.
Make the vinaigrette: Whisk together lemon juice, mustard, honey, and oil. Season with salt and pepper. Should be bright and punchy.
Assemble: In a large bowl, combine asparagus, edamame, shaved fennel, wild greens, and radishes. Toss with half the vinaigrette.
Finish: Transfer to a platter or individual plates. Scatter hazelnuts and dill over top. Drizzle with remaining vinaigrette and an extra thread of olive oil.
Make It Your Own
Protein addition: Top with soft-boiled eggs or crumbled feta
Add an avocado
Grain base: Serve over farro, quinoa, or barley for a main dish
Nut swap: Use walnuts or almonds instead of hazelnuts
Cheese option: Shave Pecorino or Manchego over top
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