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A white bowl with asparagus salad sitting on a wood table with a can of olives in the background.
Kate Ramos

Grilled Asparagus Salad with Olive-Chile Dressing

Although grilled asparagus by itself is simple and delicious, tossing them with a chunky dressing of buttery California olives, bright lemon, and herbs transforms an ordinary weeknight dinner into something extraordinary. 
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 -6 servings
Cuisine: American
Calories: 5
Ingredients Method Nutrition

Ingredients
  

For the Dressing:

Method
 

  1. Heat the grill. Heat a charcoal or gas grill to medium-high heat. Clean and grease the grates. Or heat a grill pan on the stove over medium-high heat. 
  2. Season asparagus. Lay asparagus on a large plate, drizzle with the teaspoon of olive oil and season with salt and pepper. Toss to coat the asparagus in the oil. 
  3. Grill asparagus. Grill the asparagus until lightly charred on all sides, about 3-4 minutes. Let cool slightly, then cut on the diagonal into 2-inch long pieces. Place in a serving bowl. 
  4. Make the dressing. In a separate bowl, combine all the dressing ingredients. Mix well and taste. Add more salt or lemon juice if needed. 
  5. Finish the salad. Spoon the dressing over the asparagus in the serving bowl and toss well to combine. Eat right away or let sit at room temperature for up to an hour before serving.

Nutrition

Serving: 1/2 cupCalories: 5kcalCarbohydrates: 1gSodium: 179mg

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