Fresh Springtime Asparagus Tip Salad

When I close my eyes and think of spring I picture green grass, yellow tulips and little white bunnies hopping around while munching on fresh spring vegetables. The sun is warm again and bees are beginning their pollination dance. Oh wait, we’ve just made a 2000 mile move to Maine.

I open my eyes and all I see out my window is white snow in the yards and brown muddied snowbanks beside the roads. The pretty picturesque spring weather does not exist here in the North East until the season is nearly over. Thankfully our local grocery stores provide any fresh spring vegetable the heart could desire. While the weather may not be cooperating we can still enjoy the classic simple and light dishes of spring.

Fresh Spring Vegetables Fresh Spring Vegetables


Unfortunately these early spring vegetables come at a cost. Asparagus, my favorite spring vegetable, is more expensive than ever. Instead of giving up the delightful green spears I have devised a way to stretch one bundle of asparagus between two separate meals. That’s right, two asparagus side dishes for the price of one! A simple cut separating the hearty stalks from the tender asparagus tips is all it takes to save some money on this expensive ingredient. Toss the stalks in olive oil, salt, pepper, and Litehouse Instantly Fresh Garlic then give them a quick roast at 400 degrees until tender. Side dish done! Place the tips in a plastic freezer bag and use them another night to make my incredible Springtime Asparagus Tip Salad.

Asparagus Tips in the Ice Bath Asparagus Tips in the Ice Bath


This salad combines the pricey asparagus tips with more affordable springtime vegetables creating a light, crisp and colorful side dish. Just a drizzle of Litehouse’s Balsamic Vinaigrette is all that’s needed to perfectly dress this salad. You’ll get the tangy sweetness  from the vinegar, nuttiness from parmesan cheese, and a slight kick from garlic and pepper all in a single drizzle from the bottle. Since we are still braving the winter elements I’ll skip the light springy proteins and pair my fresh Springtime Asparagus Tip Salad with a hearty herb roasted chicken. A little from both seasons, the exact rut New Englanders will be living in for months to come. This salad may just be good enough to lure in an early spring. Until then I’ll just close my eyes and dream of warm sun rays, buzzing bees, and those adorable little cotton-tailed bunnies.

Tossing Asparagus Tip Salad Tossing Asparagus Tip Salad


Asparagus Tip Salad

Serves 4 | Finish in 10 minutes

Fresh spring vegetables are combined and tossed in light and zesty balsamic vinaigrette creating a perfectly light spring side dish.


1 lb of asparagus,
1 bunch of radishes thinly sliced,
1 lb of sweet yellow tomatoes cut into wedges,
½ red onion thinly sliced,
3-4 Tbsp Litehouse Balsamic Vinaigrette,


1. Bring a pot of salted water to a boil. Have a bowl of ice water ready and waiting on the counter.

2. Cut off the bottom 3 inches of the asparagus and discard. These are woody ends that aren’t very edible. Cut the tips off of the asparagus (save the stalks for another night) and drop them into the boiling water.

3. After 1-2 minutes remove asparagus tips with a slotted spoon and instantly place in the ice water, this immediately stops the cooking process.

4. Gently toss the cooked tips with the remaining ingredients.

5. Serve chilled or at room temperature.

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