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Why I Love This Asparagus Salad
When it’s asparagus season, I want to use every single spear that’s coming in from the garden, and sometimes that can be a lot of asparagus! There’s only so much roasted asparagus a person can eat, and a salad like this one is a great way to break up the monotony.
This asparagus white bean salad is the spring recipe to make when you want something fresh and hearty that gets even better as it sits.
Even though I call it “hearty,” it doesn’t feel heavy. Butter beans make it creamy, olives bring a little surprise with some briny flavor, and the mint is a bit unexpected (even though it sounds weird, give it a try!). The tuna is optional, but if you use one that’s packed in olive oil, you can add that to the dressing for even more amazing flavor. This salad is the perfect way to switch up the routine and enjoy spring flavors!
Here’s why you’ll love this salad:
- Celebration of the spring season with a fresh way to use asparagus.
- Crisp asparagus that’s never mushy because of a quick blanch and ice bath.
- Hearty enough for lunch or dinner.
- Super easy dressing with lemon, two different types of mustards, honey, and olive oil creates a punchy spring dressing.
- Gets even better as it sits because the beans, asparagus, and feta soak up the dressing.
Asparagus White Bean Salad Ingredients
These ingredients highlight the best parts of the spring season:
- Asparagus – Sliced into bite-sized pieces for easy eating. Fresh asparagus is best (no woody stems, please!), especially when it’s in season.
- Butter beans – Creamy beans that give the salad a lot of substance while still being soft and enjoyable to eat.
- Castelvetrano olives – Chopped for a bit of briny flavor. Use another favorite green olive if preferred.
- Pickled red onion – A little tang and some pretty color; make your own pickled red onion right at home. Swap out the red onion for shallot, if desired.
- Fresh mint and fresh dill – Lots of herbal spring flavor with these two!
- Canned tuna in olive oil – Totally optional addition, but it makes the salad more of a meal. The Tonnino brand of canned tuna is perfect!
- Feta cheese – Broken into larger pieces so the cheese stays visible and gives salty, creamy bites.
- Garlic – Always a great addition with this combination of flavors.
- Lemon juice and lemon zest – Bright flavor and acidity.
- Whole-grain mustard and Dijon mustard – Some texture and mustard flavor; also used to help emulsify the dressing.
- Honey – A little sweetness to balance everything out.
- Kosher salt and black pepper – Two essentials for lots of flavor.
- Olive oil – A crucial part of the dressing. If you can, use the olive oil from the tuna jar for extra flavor, then add more olive oil as needed.
The full amount of each ingredient can be found in the recipe card below.
How to Make This Asparagus Salad
It takes just 3 easy steps to put together this spring salad recipe:
Step 1: Blanch the asparagus – Blanch the asparagus for 1 minute in a large pot of boiling water, just until bright green and slightly tender. Transfer the asparagus to a bowl of ice water to stop the cooking. Once cooled, drain well and spread the asparagus on a towel to dry.
Step 2: Make the dressing – In a large bowl, whisk together the garlic, lemon zest, lemon juice, whole-grain mustard, Dijon mustard, honey, salt, and black pepper. Slowly whisk in the olive oil until the dressing is combined.
Step 3: Assemble the salad – Add the asparagus, butter beans, olives, pickled red onion, mint, dill, tuna (if using), and feta to the bowl. Gently toss until everything is evenly coated, keeping the feta in larger pieces if possible. Serve immediately, or cover and refrigerate until ready to eat.
Since there are no greens in this salad, it holds well, and the flavors continue to deepen as it sits.
Recipe Tips
Let’s make sure your salad turns out exactly as it should!
- Don’t overcook the asparagus – The goal is for it to be bright green and crisp-tender. A 1-minute soak in hot water is the perfect amount of time.
- Use an ice bath – This stops the cooking immediately and helps the asparagus keep its color and crispness.
- Dry the asparagus well – Extra water can thin out the dressing, diluting the flavor, so make sure to let the asparagus drain and rest on a towel before tossing.
- Use the tuna oil – If using tuna packed in olive oil—which I highly recommend doing— whisk that oil into the dressing for extra savory flavor.
- Make it your own – Add more herbs, swap the olives, leave out the tuna, or use shallot instead of pickled onion.
Follow These Tips
Serving & Storage
Serving – This salad is best served at room temperature or slightly chilled. In fact, as it sits, the flavors will continue to get even better, so I’d even recommend preparing it a few hours in advance so everything has a chance to meld together. Since the asparagus and beans can handle the dressing, they won’t wilt the way a leafy green salad does.
It’s great for any occasion during the spring season, and with the tuna added, it makes for an entire meal. But it also works beautifully alongside some roasted chicken, salmon, or even a piece of toast.
Storage – Store in an airtight container in the fridge for up to 3 days. The flavors will continue to deepen as it sits. This salad is meant to be served cold or at room temperature, so serve right from the fridge, or let it sit out for 15-20 minutes before serving.
More Spring Recipes
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Asparagus White Bean Salad
Ingredients
- 2 lbs asparagus cut into 1 ½-inch pieces
- 2 cups large butter beans
- ¾ cup Castelvetrano olives chopped
- ½ cup pickled red onion chopped (or sliced shallot)
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh dill
- 1 6.7-oz jar tuna in olive oil flaked (optional)
- 4 oz feta cheese
For the dressing
- 2 cloves garlic minced
- 2 tsp lemon zest
- ¼ cup fresh lemon juice
- 1 tbsp whole-grain mustard
- 1 tbsp Dijon mustard
- 1 tbsp honey
- kosher salt
- freshly ground black pepper
- ½ cup olive oil
Instructions
- Prepare the asparagus: Bring a large pot of water to a boil, then add the asparagus and let it blanch for about 1 minute, until bright green and slightly tender. Immediately transfer the asparagus to a bowl of ice water to stop the cooking. Once cooled, drain well and spread the asparagus on a towel to dry.2 lbs asparagus
- Make the dressing: In a large bowl, whisk together the garlic, lemon zest, lemon juice, whole-grain mustard, Dijon mustard, honey, salt, and black pepper. Slowly whisk in the olive oil until the dressing is combined.2 cloves garlic, 2 tsp lemon zest, ¼ cup fresh lemon juice, 1 tbsp whole-grain mustard, 1 tbsp Dijon mustard, 1 tbsp honey, kosher salt, freshly ground black pepper, ½ cup olive oil
- Assemble the salad: To the bowl with the dressing, add the asparagus, butter beans, olives, red onion (or shallot), mint, dill, tuna (if using), and feta. Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to eat.2 cups large butter beans, ¾ cup Castelvetrano olives, ½ cup pickled red onion, ¼ cup chopped fresh mint, ¼ cup chopped fresh dill, 1 6.7-oz jar tuna in olive oil, 4 oz feta cheese
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Henry Wortock
