Buzz
I can never resist a mayo-drenched picnic salad—whether it's chicken, egg, tomato, or broccoli—but I’m always extra excited when I spot a well-made broccoli salad at a potluck. My go-to recipe is a bit kitschy: it includes mayo, of course, but also bacon, red onion, cheddar cheese, a dash of red wine vinegar, and occasionally candied pecans or cranberries. It’s absolutely delicious. But broccoli isn’t the only green vegetable that shines when given a kitschy makeover. Asparagus totally thrives in the mayo-bacon-cheese combo too.
You don’t need to be a food scientist, or even a food writer, to figure out why this combination works. Mayo, bacon, and cheese have the power to make almost anything taste irresistible, and much like broccoli, asparagus is one of those vegetables that’s already flavorful on its own. In-season asparagus, though, has a slight advantage over broccoli. It’s sweeter, more tender, and has a sunnier vibe—everything you need for a salad that’s perfect for picnics.
Before we dive into the recipe, a quick tip: Whether you choose broccoli or asparagus for this salad, please—out of respect for all things tasty—make sure to blanche your green veggies. Raw vegetables can feel a little too firm when you bite into them, and blanching softens that texture while making the greens pop in color, all while keeping that fresh, vibrant flavor. To blanch, just bring a pot of water to a boil, but for very delicate veggies, I prefer to pour the hot water over them rather than submerging them.
You don’t necessarily need a recipe to turn the classic broccoli salad idea into an asparagus dish. You could simply search for “broccoli salad” on AllRecipes, follow a recipe, and swap in asparagus for the broccoli. But, since I wanted to enjoy asparagus the same way you would a broccoli salad, I have a recipe to share—because why not?
How to prepare asparagus in the style of broccoli salad
Ingredients:
1 pound of asparagus (I prefer using thicker stalks for this recipe)
6 strips of bacon
1/2 cup chopped red onion (roughly half an onion)
1/2 cup shredded cheddar cheese
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
Salt and pepper to taste
Candied pecans and/or dried cranberries
Bring a large pot of salted water to a boil. Prepare an ice bath and set it aside. While the water heats up, crisp your bacon. You can cook it whole in a pan or oven, then crumble it, or chop it and air fry at 375℉ for 7-10 minutes.
When the water reaches a boil, immerse the asparagus for a minute or two until it turns bright green. (The timing will depend on how thick your asparagus is.) Remove it and quickly transfer it to the ice bath. Let it cool for 5-10 minutes. Once cooled, chop it on the bias (diagonally) and transfer it to a large mixing bowl.
Add the bacon, onion, cheese, mayo, and vinegar, then toss everything together. Taste and season with salt and pepper, then taste again and adjust if needed. Mix in a generous handful of candied pecans and/or cranberries, then toss once more. Garnish with more candied pecans and/or cranberries, and enjoy. This salad can be stored in the fridge for a few days, but it’s best served slightly warmed on the counter. (I even had some for breakfast.)
