Asparagus Seafood Salad

Use fresh, firm asparagus for asparagus seafood salad.

Asparagus and seafood salad is a light, refreshing salad that can be served as a full meal for lunch or dinner, or as a first course before a meal made with similarly fresh and light ingredients. To serve asparagus and seafood salad as a full meal, pair the salad with a glass of crisp, dry white wine like an oak-aged Chardonnay and a loaf of homemade garlic bread or a warm baguette and high-quality butter.

Things You'll Need

• 1 lb. asparagus spears
• Baking dish
• Extra virgin olive oil
• Sea salt or kosher salt
• Freshly ground black pepper
• Large mixing bowl
• Large saute pan
• 1/4 cup chopped onion
• 1/2 lb. shrimp
• 1/2 lb. scallops, halved
• 1/2 lb. squid, cut into 1/2-inch pieces
• 3 tbsp. fresh lemon juice
• 2 tbsp. extra virgin olive oil, for dressing
• 2 tbsp. champagne vinegar
• Large serving platter or serving bowl
• Chopped fresh flat-leaf parsley (to taste)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.

2. Break off the woody ends of the asparagus spears by bending the opposite side of the asparagus tips. The back end should break off in its natural spot. Discard the back of the asparagus spears or reserve them for soup stock.

3. Place the asparagus spears in a baking dish in a row so that no spears are on top of others. Drizzle them with extra virgin olive oil and season to taste with sea salt or kosher salt and freshly ground black pepper. Bake the asparagus spears in the oven for 15 to 18 minutes or until firm but fully cooked.

4. Remove the baking dish from the oven. Once the asparagus spears have cooled, chop them into bite-sized pieces and add them to a large mixing bowl.

5. Heat 2 tbsp. olive oil in a large saute pan. Add the onions and cook for 2 to 3 minutes or until translucent but not browned.

6. Add the shrimp, scallops and squid to the saute pan. Cook for 3 to 4 minutes, stirring regularly, adding the lemon juice after 2 minutes. Do not overcook the seafood.

7. Transfer the cooked seafood to the mixing bowl with the asparagus and toss to combine. Add the olive oil, champagne vinegar and sea salt or kosher salt and toss again to fully combine.

8. Put the asparagus and seafood salad onto a large serving platter or into a serving bowl. Garnish the salad with chopped fresh flat-leaf parsley and serve immediately.

Tips & Warnings

• You can serve asparagus seafood salad cold by covering it with plastic wrap and putting it in the refrigerator for up to 8 hours before serving. Refrigerating the salad for longer than 8 hours will make the asparagus soggy and limp.

Resources

• allrecipes.com: Seafood Salad Recipes