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Marinated Asparagus Salad with Blue Cheese Croutons

October 28, 2010

I love a good salad. And this is a really good salad! I’ve had this recipe for marinated asparagus for years, but never really knew what to do with them. By adding them to a salad, they become a meal! Plan ahead as the asparagus needs to marinate at least 8 hours. For a fantastic meal, buy good quality blue cheese and take the time to make fresh baked croutons. I don’t list quantities for the salad ingredients. Just throw together as much as you want–it’s all good stuff!

1 1/2 lbs. fresh asparagus spears
1/4 cup white wine vinegar
1/4 cup soy sauce
2 Tablespoons extra virgin olive oil
2 Tablespoons granulated sugar
Fresh spring salad greens
Fresh cherry tomatoes
Fresh red onion, thinly sliced
Fresh mushrooms, cleaned and sliced
Blue cheese
Fresh baked croutons


  • To snap the ends off each asparagus spear, hold it with both hands and gently bend it until it naturally breaks.
  • Blanch trimmed asparagus spears by dropping them in a large pot of boiling water for 1 minute. Remove and immediately plunge into a bowl of ice cold water so the spears stop cooking. Drain and pat dry. Set aside.
  • Whisk together vinegar, soy sauce, olive oil and sugar in a bowl. Continue whisking until sugar dissolves.
  • Place asparagus in a 9×13 casserole dish. Pour marinade on top. Cover and refrigerate at least 8 hours.
  • To make salad, pile lettuce greens on a plate. Top with desired amounts of tomatoes, onions, and mushrooms.
  • Spread blue cheese on several croutons and add to plate.
  • Top with marinated asparagus spears.
  • Drizzle some of the marinade on top of the salad. Enjoy!
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