Name: Simple Side Dish Grilled Asparagus Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Ingredients: 1 1/2 pounds thick asparagus spears; 3 tablespoons olive oil, divided; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 5 ounces mixed greens or arugula; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1/4 cup crumbled goat cheese; 2 tablespoons toasted pine nuts

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Grilled asparagus gets a fresh upgrade when tossed with crisp greens and a bright vinaigrette. The char from the grill adds smoky depth while keeping the spears tender-crisp.

You’ll love how quickly this comes together, and it’s substantial enough to serve alongside grilled meats or as a light lunch.

Getting the Asparagus Grill-Ready

Choose thick asparagus spears for grilling since they won’t fall through the grates and can handle the heat without becoming mushy. Snap off the woody ends by bending each spear until it naturally breaks.

Pat the asparagus completely dry before oiling, or the oil won’t stick properly. A light coating of olive oil and a pinch of salt is all you need. The goal is tender spears with nice char marks, not blackened vegetables.

Simple Side Dish Grilled Asparagus Salad

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Simple Side Dish Grilled Asparagus Salad

Cuisine: American Difficulty: Easy

★★★☆☆ (3.9 out of 5 stars, 38 ratings)

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 4

Ingredients

1 1/2 pounds thick asparagus spears
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
5 ounces mixed greens or arugula

Dressing

2 tablespoons lemon juice
1 tablespoon Dijon mustard

Garnish

1/4 cup crumbled goat cheese
2 tablespoons toasted pine nuts

Equipment Needed

Grill or grill pan
Large mixing bowl
Small whisk

Instructions

Prep asparagus: Preheat grill to medium-high heat. Snap off woody ends of asparagus and pat spears dry. Toss asparagus with 1 tablespoon olive oil, salt, and pepper in a large bowl.
Grill asparagus: Grill asparagus for 6 to 8 minutes, turning once halfway through. Look for tender-crisp texture when pierced with a fork and visible char marks on both sides. Remove from grill and let cool for 3 minutes.
Make dressing: Whisk together remaining 2 tablespoons olive oil, lemon juice, and Dijon mustard in a small bowl until smooth. Season with salt and pepper to taste.
Assemble salad: Cut grilled asparagus into 2-inch pieces. Toss mixed greens with half the dressing in a large bowl. Top with asparagus pieces, drizzle with remaining dressing, and sprinkle with goat cheese and pine nuts.