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Italian Asparagus Salad

Italian Asparagus Salad
It is best to make the salad dressing hours or days ahead of time. Almonds are also a nice substitute for pine nuts and compliment the flavor of asparagus.

Yield: 4-5 servings


Featured in this Recipe


  • 1 pound fresh asparagus sprigs
  • 1 or 2 torpedo onions, sliced thinly
  • 1/4 cup pine nuts, toasted
  • 1/4 cup Gorgonzola cheese, crumbled
  • 2/3 olive oil
  • 1/3 cup cup white or red wine vinegar
  • optional garnish anchovies to taste

Preparation Instructions:

Blanch the asparagus in salted, boiling water for 1-2 minutes. They should have a nice green color and be slightly tender when done. Immediately shock them in an ice water bath to prevent overcooking.

Slice the asparagus into bite size pieces.

Toss the asparagus in the dressing, and top it with nuts, cheese, onions and anchovies.


More About This Recipe

If torpedo onions are unavailable, use fresh shallots. To make Italian salad dressing combine and whisk together; oil, vinegar, and Italian Salad Dressing Spice Mix. You will have extra and can save it for future salads. You can adjust the oil/vinegar ratio to meet your tastes. Use more vinegar for a sharper dressing. Although non-traditional, you could add a spot of mustard or mayonnaise to thicken the dressing or make it creamy.

If you enjoyed this recipe, check out more Italian recipes here.



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