Grilled asparagus salad

Total 20 mins

When it comes time for lunches under the open sky or easy dinners shared with good company, this grilled asparagus salad makes the perfect indulgence. A light char brings the asparagus’ flavour to life, which, when paired with crisp romaine lettuce, chilli-spiced toasted almonds, thin slices of Castello® Creamy Havarti and a drizzle of honey and lemon juice, creates the perfect harmony of elegant flavour, refreshing texture and total satisfaction.

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Ingredients

1 bunch green asparagus (about 300 g)
1 - 2 hearts romaine lettuce
70 g almonds
1 pinch chilli flakes
1 tsp honey
½ lemons, juiced
2 tbsp olive oil
1 pinch sea salt
freshly ground pepper

Preparation

Place the almonds in boiling water and let them soak for 2–3 minutes.

Squeeze each almond to remove the skin, then toast them in 1 tablespoon of olive oil in a hot pan for 3–4 minutes. Toss with salt and chilli flakes, then remove from the heat.

Trim the bottom parts off the asparagus and discard them.

Brush the asparagus with olive oil, then grill on a cast-iron griddle or a hot grill for about 2–4 minutes.

Tear the lettuce roughly and arrange it on a serving plate. Top with almonds, asparagus, and thin slices of Castello® Creamy Havarti.

Tips & Tricks

Pick medium to thick asparagus spears of a similar size so they grill at the same pace. When selecting the spears, look for firm stalks with tightly closed tips and smooth, moist cut ends.

Tips & Tricks

To give the romaine lettuce extra crunch, soak the leaves in ice-cold water for 5–10 minutes, which helps the lettuce become firmer and crisper. Remove the leaves from the water and dry them well with a salad spinner or kitchen towel so the salad does not become watery.

Tips & Tricks

If you want to add more flavour to the romaine lettuce, you can grill it alongside the asparagus. Just cut the hearts in half lengthwise, brush the cut side lightly with olive oil, and grill them for 1–2 minutes on a hot grill or cast-iron griddle pan until the edges become lightly charred while the inner leaves stay crisp.

Tips & Tricks

Slice the Havarti straight from the fridge so the cheese stays firm and easier to handle, using a sharp knife or a cheese slicer for thin slices, or a vegetable peeler for delicate ribbons.

FAQ: Questions about grilled asparagus salad

Grilled asparagus salad is wonderfully simple to prepare. Below you will find answers to a few common questions about grilling, storing, and reheating all the elements.

  • How do I prepare the asparagus for grilling?

    Rinse the asparagus and pat it dry, then trim the woody ends from the bottom of the spears, usually about 2–3 cm from the base where the stalk turns paler and firmer. Lightly coat the asparagus with olive oil, season with a little salt, and grill the spears on a hot grill or a cast-iron griddle pan for about 2–4 minutes, turning once so both sides cook evenly.

  • How do I store grilled asparagus salad?

    Store grilled asparagus salad in the fridge for up to 2 days. Rather than storing the salad fully assembled, keep the grilled asparagus in one airtight container and the romaine lettuce in another. Store the toasted almonds separately at room temperature so they stay crisp. Place the Havarti slices with the asparagus or in their own container, then assemble the salad just before serving.

  • How do I reheat the grilled asparagus for the salad?

    To reheat the grilled asparagus for the salad, warm the spears on a hot cast-iron griddle pan for 1-2 minutes, turning them often so they heat evenly. If you prefer using the oven, place the asparagus on a baking tray and warm at 180°C for 5-7 minutes until heated through, but keep in mind that they will become soft when reheated in the oven. Let the asparagus rest for a minute or two before placing the spears on the romaine lettuce so the leaves stay crisp. Finish assembling the salad with the Havarti slices and toasted almonds just before serving.

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Ideas and Inspiration

  • Dinner Party
    Dinner Party

    An intimate moment with the other half or a celebration with a small crowd of your favourite people. Any dinner party you throw is a time to enjoy and share new tastes.

    Dinner Party
  • Picnic
    Picnic

    Grab your blanket and a few cushions, find a quiet spot to kick back, and indulge in a fiesta of wonderful pre-prepared dishes fit for the great outdoors.

    Picnic
  • Date Night
    Date Night

    Turn down the lights, turn up the soft music and stir up the temperature with something indulging and unforgettable.

    Date Night
  • Easter
    Easter

    In between hunting for chocolate eggs and eating them, Easter is a great time to catch up with all the family and treat them to a delicious feast.

    Easter

Delight with a quick and easy grilled asparagus salad

Dazzle your loved ones with a grilled asparagus salad that feels like spring on a plate. Vibrant green asparagus, crisp lettuce leaves, toasted almonds, and slices of Havarti create a colourful spectacle that delights both the eye and the palate. Best of all, this salad comes together quickly with just a few ingredients, and before you know it, dinner is served and ready to enjoy.

Asparagus shines on the grill, as the spears soften slightly while keeping their snap, and charred marks appear with a faintly smoky aroma. Grilling also draws out the natural sweetness of the asparagus, making it a wonderful companion for honey and lemon juice; the honey melts gently into the warm spears, deepening the flavours from the grill, while the lemon juice adds a mild tartness that brightens the salad beautifully.

Topped with creamy Havarti cheese and toasted chilli almonds

Havarti and almonds add the final flourish to this grilled asparagus salad.

Castello® Creamy Havarti has that irresistible melt-in-your-mouth texture that is incredibly smooth, and once the thin slices touch the warm asparagus, they begin to soften and slowly melt, letting buttery, fruity, and slightly tangy notes drift across the plate. A pleasant crunch comes from the toasted almonds, their sweet, buttery flavour pairing perfectly with the Havarti cheese, while a scattering of chilli flakes bring a subtle heat to the aftertaste.

Savour the season with a new favourite side dish

Asparagus season never lasts long, so the first green spears always feel worth celebrating, signalling the return of lighter meals and evenings spent outdoors.

A grilled asparagus salad like this brings out the best in the vegetable, as the warm grill deepens its flavour and keeps it fresh. It also fits beautifully into a table of seasonal dishes – simply serve it alongside grilled carrots or a radicchio pear salad, or place it next to a bowl of blue cheese dip for sharing. A fresh summer salad with jalapeño-ranch dressing also works well as part of the spread, providing a delectably fresh offering that suits relaxed meals and long spring and summer evenings.

Experiment with different add-ons

This grilled asparagus salad is easy to adapt with a few simple additions. For instance, try replacing half of the green asparagus with white asparagus for a striking contrast of colour – the white spears are slightly sweeter and have more of a buttery taste, which balances the greener, slightly firmer bite of green asparagus.

Fresh herbs offer a splendid way to brighten the salad; simply finely chop parsley, mint, basil, or dill and scatter them over the salad just before serving. You can also include extra vegetables like roasted cherry tomatoes to bring juicy sweetness with a gentle tang, radish slices to add crispness and a peppery bite, and blanched peas to introduce small bursts of sweetness.

Fruit is another wonderful companion for asparagus, as it highlights the vegetable’s natural sweetness. Grill slices of peach or apricot so their sugars caramelise lightly at the edges, and scatter on top for a sweet, satisfying harmony.

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