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Grilled Asparagus Salad

Grilled Asparagus Salad

Heather Hedstrom

"It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and Parmesan cheese. My husband and I love it!"
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13 m servings 110 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
  2. Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
  3. In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

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Read all reviews 57
  1. 69 Ratings

Most helpful positive review

I changed alot in this recipe and it turned out sooooo good. I steamed the asparagus, used spring greens salad mix, and parmesean seasoned almond slices, also I added some tomatoes, salt and pep...

Most helpful critical review

Not enough flavor for my husband and son. I liked it though with the addition of adding salt. leftovers do not get soggy

Most helpful
Most positive
Least positive

I changed alot in this recipe and it turned out sooooo good. I steamed the asparagus, used spring greens salad mix, and parmesean seasoned almond slices, also I added some tomatoes, salt and pep...

My daughter and I made this tonight. We added some cooked penne pasta and garlic to it and it was to die for! I am not a big fan of asparagus but my hubby is, so I gave this a shot and the flavo...

I'm happy to be the first to review this recipe "Cookin' Mom"! This salad was lovely, to say the least. Simple, yet certainly elegant enough for guests. I added some garlic powder to the mix and...

I used just a touch less oil, and added grilled chicken to make it a meal. Toasted the almonds in a saucepan...amazing! I loved this dish:-)

Really good. I couldn't be bothered to fire up the grill just for asparagus, so I did them in a skillet on the stove. Eyeballed the Parm, and added a few cherry tomatoes that needed using up. Lo...

Very simple to prepare. I used arugula but will make it with the baby spinach next time. Nice presentation but would've liked to have had another color in the dish. Used toasted almond slices fr...

I've made this twice now, although I must admit that I didn't measure the ingredients. This is a flexible recipe in which you can easily play around with the amounts of ingredients. I grill ab...

I took this recipe to a party and it was a huge hit! Everyone loved the combination of the warm asparagus and the cold veggies. Thanks Heather!

Quick and simple to make, but also tastes very simple. It's a good complementary side dish, but not particularly astounding.

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