Recipe courtesy of Fredric Byarm

Asparagus Salad

  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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3 cups balsamic vinegar

1 head radicchio, julienned

1 bunch fresh spinach, cleaned and chopped

2 heads endive, julienned

1 bunch watercress

1 bunch arugula, cleaned and stems cut back

6 shallots, diced

24 spears pencil asparagus, blanched and refreshed

3 plum tomatoes, quartered

1/4 tablespoon olive oil

1 carrot, peeled and shaved into strips with peeler


  1. In a saucepan reduce balsamic vinegar until thick and malty. Place in a squirt bottle. In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula. Toss until mixed well. Set aside.
  2. In a small bowl, combine shallots, asparagus and the tomato. Add just a touch of balsamic reduction and the olive oil. Mix to coat the vegetables.
  3. On a plate, place salad mix, then asparagus mixture, then carrot strips. Top with a light squirt of balsamic reduction and salt and pepper serve
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