The Wimpy Vegetarian

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Asparagus Salad with Potatoes and Lentils in a Lemon Vinaigrette

35 Comments

A spring vegan asparagus salad, hearty enough for a meal, loaded with asparagus, potatoes, lentils, radishes, sugar snap peas, and mint – all dressed with a bright lemon vinaigrette.

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Asparagus and potato salad with lentils, mint and a lemon vinaigrette.

Spring wakes slowly here in the mountains. After relishing the explosion of spring for decades just outside San Francisco, I'm adjusting to a more tentative, gentle springing forth. I see four fuzzy buds one day on a bush when walking Paprika, and the next day another two gather up their nerve to join them. And then snow flurries dust those brave buds.

Regardless of the weather, my body begins to crave salads that balance the vegetables of spring with the hardiness of winter fare. Especially if they involve graceful asparagus wands.

Sure, they're available all year round, but come spring they are at their most tender. They can be harvested as early as February, but they're at their peak in April.

Ingredient Tips For Asparagus Salad

ASPARAGUS

The skinny asparagus we see in the stores is not asparagus that's been harvested before it matures. The spears are as mature as the fat specialty ones, but the plant they were harvested from is likely younger. There is some debate over which is more tender, but my experience is that the thinner ones are more fibrous than the fat ones.

Because they're often not as tender as fat asparagus, use slender asparagus within a day or two after purchasing them. Otherwise, they can begin to dry out, making them even tougher.

How to Prepare Asparagus

We can debate this, but I think asparagus is best lightly roasted. Although I acknowledge both slender and fat spears can be simmered in water, steamed, sautéed and even grilled.

Just break the spears in half (the bottom halves are typically more tough and stringy), toss with a little olive oil, and a light dusting of salt and pepper. Roast in the oven at 400˚F for  10 – 15 minutes, depending on the thickness.

LENTILS

For salads, use lentils that hold their shape well when cooked, and French Green Lentils is my #1 choice for salads. If you see Puy Green Lentils, it just means these are green lentils grown specifically in the Puy Region of France.

I should mention I'm also a fan of Black Beluga Lentils for salads. They are another great lentil that holds its shape.

POTATOES

The key to making the best potato salad is to use starchy potatoes for creamy, lusciousness. Therefore, I prefer to use Yukon Gold potatoes for this salad. But you can also use Russet potatoes if that's what you have on hand, although the texture will be affected.

Equipment Recommendations

Steamer basket

Whisk

For the Meat/Fish Eaters at the Table: 

Toss roasted salmon, shrimp or chicken into the salad.

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Asparagus and potato salad with lentils, mint and a lemon vinaigrette.
Print Recipe
5 from 65 votes

Asparagus, Potato, and Lentil Salad with Lemon Vinaigrette

Springtime salad gently modified from this one on the Green Kitchen Stories, that's easily a meal. Be sure to use lentils that hold their shape well during cooking, and don't over-toss this salad. Otherwise the potatoes will begin to break up and become mushy. 
Prep Time5 mins
Cook Time40 mins
marinate10 mins
Total Time35 mins
Course: Salad Main Dish, Vegetarian Main Dish, Vegetarian Side Dish
Cuisine: American
Keyword: lentil salad, potato salad
Servings: 4 – 6
Author: The Wimpy Vegetarian

Equipment

steamer basket
whisk

Ingredients

Salad

  • 1 1/2 cups cooked French Green Lentils, or 3/4 cup dry lentils
  • 1 teaspoon kosher salt, or 1/2 teaspoon table salt
  • 1 pound asparagus, trimmed
  • 1 pound Yukon gold potatoes, unpeeled, cut into chunks
  • 1 cup sugar snap peas, thinly sliced
  • 5 – 6 radishes, trimmed and thinly sliced
  • 1/4 cup thinly sliced fresh mint
  • 1/4 teaspoon freshly ground black pepper

Lemon Vinaigrette

Instructions

  • If you don't have them on hand, cook up the lentils while you make the rest of the salad. Bring salted water to a simmer, and 3/4 cup dry lentils. The typical ration is 3 cups water for every cup of dry lentils. Follow the directions on the package for cooking them. French green lentils typically require a 40 – 45 minute simmer. 
  •  Roast the asparagus in a 400˚F oven for 10 minutes, or until just tender. I use my toaster oven for this since it preheats so quickly. Slice into 1-inch pieces. Alternatively, you can steam the asparagus on the stovetop.
  • Place a steamer basket in a medium pot, and add enough salted water to reach the bottom of the basket. Bring it to a boil, and reduce to a simmer. Add the potato chunks, cover the pot, and cook until tender when penetrated with a sharp knife (10 – 15 minutes depending on the size of the potato chunks). Remove and drain the water.
  • Combine the sugar snap peas, radishes and mint in a large bowl. Add the potatoes, roasted asparagus and cooked lentils.
  • Whisk together all of the Vinaigrette ingredients except the olive oil. Pour in the olive oil while continuing to whisk.
  • Pour one-half of the vinaigrette over the salad and very gently toss, using a large metal spoon. Let sit for 10 minutes to absorb some of the dressing, and add additional dressing – according to your own preference just before serving. 

Notes

Use lentils that hold their shape well when cooked. Examples are French Green Lentils and Beluga Black Lentils.

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month's theme is Memorial Day BBQ and Picnic Favorites! Our host is Jane who blogs at The Heritage Cook

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it's a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious BBQ and picnic inspired dishes!

Memorial Day BBQ and Picnic Favorites

Cocktail

Appetizers

Main Courses

Side Dishes

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Comments

  1. Rita says

    What percent acidity is the vinegar you use for the vinaigrette? There’s quite a difference between 6 and 8 percent. o

    Reply

  4. Vicky says

    This would make a colorful side dish! Thanks for the tips on the kinds of lentils to use. I typically just use the lentils I have on hand, but I want to make sure they hold up well in the dish so I will check out the ones you suggested.

    Reply

  5. Ann says

    I love your perspective on spring, which is slow to come where I am in Eastern Canada too :). And love this twist on potato salad too! The flavor sound perfect to me 🙂

    Reply

  7. Chichi says

    This recipe will definitely get me trying asparagus. I haven’t tried it before. Can’t wait to give this recipe a shot. Thanks

    Reply

  8. Amy Smith says

    I just wanted to drop by and say that this recipe is awesome. I tried it yesterday and everyone at home loved it. In fact we ran out which has never happened before. Thank you so much for this recipe.

    Amy Smith
    Baltimore, MD

    Reply

    • The Wimpy Vegetarian says

      That’s my experience, but I like all asparagus in truth. Someone at a party the other night said to enjoy asparagus while we can, because they’re so irrigation intensive. And I do love these things, fat or thin.

      Reply

  13. Jane says

    I absolutely love hearty vegetable salads, especially with citrus vinaigrettes. This is right up my alley!! So fresh and delicious!

    Reply

  16. Barb | Creative Culinary says

    After snubbing my nose at asparagus for years until adulthood, I have so many wasted moments to make up for and a salad like this would be at the top of my list.

    I do like to grill my asparagus; I get the skinnier ones and they are done in 5 minutes…and I could usually sit down and eat an entire stalk for dinner; nothing else required!

    Can’t wait to try this…sound fantastic Susan.

    Reply

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