This Chargrilled Asparagus, Potato and Feta Salad is a delicious way to enjoy asparagus. Tasty chargrilled asparagus with warm new season baby potatoes, crisp radishes, crispy feta cheese and a tangy balsamic vinaigrette. This salad is great for dinner or as aside dish.
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This is my favourite way to enjoy asparagus, and it always goes down really well with the whole family. It comes together really quickly and with little effort, it would be perfect as a dinner or great as a nice weekend lunch.
Chargrilling the asparagus gives it a lovely nutty and sweet flavour, you really don't need to do much else to it as the flavour is so delicious and you really don't want to overwhelm that deliciousness with anything too strong.
I will also say that the chargrilled asparagus great on its own, as a side with a little sea salt and a squeeze of lemon, in case you don't want to make a full on salad! And if you're not a fan of salads then check out my Asparagus Pasta Salad.
❤️ Why You'll Love This Recipe
- Chargrilling the asparagus adds an extra flavour to asparagus making it nutty and even more delicious.
- New Potatoes are best friends with asparagus and add a substance to this salad that makes it a hearty filling salad
- That creamy feta is perfect with the war asparagus.
- It's very adaptable - you can easliy add in or substitute in your favourite veggies.
🛒 Asparagus Salad Ingredients
Please see the recipe card below for full instructions and a full ingredient list.
👩🍳 Top Tips
- Use very fresh asparagus for this recipe, the fresher the better! Fresh asparagus will be firm and will grill better.
- Leave the skin on the new potatoes, just give them a good scrub before cooking. leave the potatoes to cool before adding them to the salad. If they are too warm they will wilt the salad leaves.
- Add the dressing to the bottom of the bowl then add the leaves, mix well then add the remaining ingredients and mix again. Doing this means you will coat every ingredient and it will stop delicate leaves from wilting and you will need to toss it less.
- The balsamic vinaigrette is light but has a little kick, you will probably have some leftover if you do keep it in a jar in the fridge, use it for salads, and it will keep for up to a week
Potato, Feta and Asparagus Salad with Balsamic Vinaigrette
Ingredients
- 500 g (1.1 lbs) new season baby potatoes cut in half lengthways
- 300 g (one bunch) asparagus
- 1½ heads of little gem lettuce
- 70 g (½ a cup) sugar snap peas
- 30 g (¼ of a cup) feta cheese cut into cubes
- 50 g (⅓ of a cup) edamame beans cooked
- 2 medium radishes sliced thinly
- 5 medium spring onions sliced
- ½ tablespoon pumpkin seeds
- ½ tablespoon sunflower seeds
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- a small bunch of parsley
FOR THE VINAIGRETTE
- 100 ml extra virgin olive oil
- 25 ml balsamic vinegar
- 1 teaspoon runny honey
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dijon mustard
Instructions
- Boil the potatoes, when they are cooked drain them and leave them to cool.
- Trim the woody ends off the asparagus and shave off any knobbly bits then brush with the olive oil.Heat a griddle pan on high, place the asparagus on the griddle and cook each side for about 5 minutes, this will depend on the thickness of the asparagus spears, the thicker they are the longer they will need to cook.
- To make the vinaigrette, whisk the vinegar into the extra virgin olive oil then whisk in the honey, mustard and seasoning. Set aside until you are ready to serve.
- To serve : pour two tablespoons of the dressing into a large serving bowl. Add baby gem leaves and toss well. Next add all the remaining ingredients except the asparagus and toss well. Add the chargrilled asparagus and serve immediately.
Notes
- Edamame Beans - You can use frozen edamame bean if you prefer. Just add them to the potatoes towards the end of cooking.
- Cheese - Fresh ricotta also works very well with this recipe if you're not a fan of feta.
- Asparagus - should be fresh and firm, try and get asparagus that is all the same size if you can this will ensure similar cooking times.
Nutrition
💡 Making Ahead & Storage
- This salad is best made fresh but there are few things you can do to save time. You can make the dressing the day before. You can also cook the potatoes the day before.
- If you do have any leftovers keep them in the fridge in a covered container and they are best eaten the next day.
💭 FAQs
You will definitely have dressing leftover. It will keep it the fridge for about a week. Give it a good shake before you use it again.
Yes, just leave out the feta and swap the honey for maple syrup.
🌱More Tasty Salad Recipes
- Broccoli Pasta Salad
- Vegetarian Caesar Salad
- Potato Salad with Spring Onions
- Asparagus and Feta Frittata
🥗 Even More Salads
Did you make this Chargrilled Asparagus Salad recipe? Rate it and leave a comment below to let me know what you think!
Annette Chambers
Delicious
Elaine @ Dishes Delish
Yum, that salad looks fabulous, especially with the eggs and asparagus! Can't wait to try it.
Michelle Alston
Thanks Elaine, I hope you enjoy it x
Dominique | Perchance to Cook
This salad is just beautiful! I love your photos and photography style! 🙂
Michelle Alston
Thank you so much Dominique, that's very kind of you 🙂
Beth @ Binky's Culinary Carnival
I could totally eat this salad right off of my computer screen! Yum! Our asparagus is almost ready here. I can't wait!
Michelle Alston
Thanks Beth x Our asparagus was early this year and even then I couldn't wait 😉
Kristina @ Love & Zest
Stunning pictures! What a delicious looking dish!
Michelle Alston
Thank you so much Kristina 🙂
Gloria @ Homemade & Yummy
Oh my...what a great looking salad. This is a meal on it's own. Perfect for grilling season, and a true crowd pleaser with the stunning presentation.
Michelle Alston
Thank you so much Gloria 🙂
Lucy @ Supergoldenbakes
The Manchego and asparagus sound wonderful together. I love the subtle splash of pink that radish gives along with that little kick of pepperiness. Lovely.
Michelle Alston
Thank you so much Lucy 🙂
Deanna
This looks amazing!! YUM!!! I love anything balsamic!
Michelle Alston
Thanks Deanna 🙂