To the lady in the red blouse shopping at The Fresh Market last Thursday: Please forgive me for scaring you. I was that crazy woman with the rain-frizzled hair who startled you by yelling “Yes!” over your shoulder as you were bagging your asparagus. I’m really not that dangerous. Ask anybody (well, maybe not the man by the organic strawberries). It’s just that I’ve been waiting so long for asparagus prices to come down from the stratosphere, and when I saw that $2.79 price tag, I couldn’t control myself. I will take your advice and seek help (or maybe just an extra helping of roasted asparagus).
To my family: You don’t know this, but I bought two bunches of asparagus at the store and ate one for lunch on Friday (in this recipe!) I’ve written a poem in the style of William Carlos Williams to express my true feelings about holding out on you like that:
I Am Not That Sorry to Say
I have eaten
that you didn’t even know existed
you wouldn’t know about at all
for this blog
They were delicious
and so green
To my readers: I scared a stranger and deprived my family in order to bring this recipe to you. I hope you’re happy!
Roasted Asparagus Salad with Chickpeas and Potatoes
- 2 medium gold or red potatoes about 10 ounces
- 1 cup cooked chickpeas
- 1 bunch asparagus about 12 ounces, trimmed and sliced into 1-inch pieces
- 1 small onion cut into thin wedges
- 2-3 cloves garlic unpeeled
- 1/4 cup fat-free balsamic vinaigrette such as my Balsamic-Raisin Dressing
- Salt and freshly ground black pepper to taste
- Preheat oven to 425F.
- Cook the potatoes until tender but still firm in any way you choose (boil, microwave, or bake). Allow to cool slightly and cut into 1-inch dice. Place in a large serving bowl along with the chickpeas.
- While the potatoes are cooking, spread the asparagus on a baking sheet and sprinkle the onion over it. In a corner of the sheet, place the unpeeled garlic cloves. Roast until asparagus is tender yet still crisp, about 15 minutes, stirring once after 7 minutes. Remove from oven.
- Set the garlic aside to cool for a few minutes and put the asparagus into the bowl with the potatoes. When the garlic is cool, peel it and place it in a small bowl. Mash it well with a fork; then stir in the salad dressing. Pour the dressing over the asparagus and stir gently to combine. Season to taste with salt and pepper.
Spice it up with any of the following optional ingredients:
Red pepper flakes
Fresh or dried herbs such as oregano and basil
Sliced kalamata olives
Nutritional info is approximate.
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Smile (and enjoy)!
KateApril 1, 2013 at 10:44 pm
Hilarious. I love this recipe. It looks so delicious. I’m going to try it out for dinner tomorrow. **bookmarked!
AbbyApril 2, 2013 at 1:21 am
You did a great job! Thank you for your post, I was thinking of what other recipe would I do with the asparagus other than soup this would add to the list. 🙂
I have also waited for this low price therefore I could buy for my weekly menu.
Susan SimonApril 2, 2013 at 8:54 pm
This is so delicious. I added chopped parsley and chopped curly kale and a few sliced kalamata olives. I just used regular balsamic vinegar mixed with the garlic, a bit of oregano and a little potato. I should have added a few red pepper flakes.
This one is a real keeper – thank you so much!!!
Virgil S.April 3, 2013 at 12:33 pm
Whoa that sounds (and looks) good. I am about to head out to the store right now, thanks for this recipe and all of the others.
Rachel WiggApril 5, 2013 at 4:21 pm
I made this last night for dinner and served it over quinoa. It was so super tasty! I think anything that has roasted garlic in it should have the words “roasted garlic” in the title. 🙂
stephanieApril 6, 2013 at 6:16 pm
This dish is so addictive! I’ve made it three times since you’ve posted it! The last time I made the potatoes and chickpeas a day ahead and later realized I had no asparagus! : O Oh no! Someone had eaten it all (probably me…).
I subbed Brussel’s sprouts and forgot to add the dressing. It was surprisingly delicious, despite the changes, and very Irish!
AnnaApril 7, 2013 at 5:19 am
Loved this recipe. I made it with purple potatoes instead of yukon golds last night and it was super yummy and very filling. I have never roasted and mashed garlic like that before, it made me feel like a gourmet vegan chef!!!!
kensington cookerApril 8, 2013 at 1:30 pm
This came out very good even with a few substitutions for ingredients I had on hand( different type of potato, vinegar etc.). But when I ate it cold the next day, it seemed to improve its flavor far more than even most better-the-next day recipes and became really yummy!
MickeyApril 8, 2013 at 5:30 pm
First recipe I’ve tried on this site. REALLY exceptional. Love the combination of vegetables and beans! Definitely use the Balsamic-Raisin dressing. Thanks so much!
AnnieApril 30, 2013 at 12:50 pm
William Carlos Williams is my favorite American poet. 🙂 And SO appropriate that yours was about ASPARAGUS! I bought two bunches the other day (it was on sale for 99 cents a pound!) and made one for me and one for my husband, remarking, “can a vegetable be like crack to a person?” We gave a few spears to our children but kept most to ourselves… it seems like they want it more when we act like it’s a grown-up delicacy, ha!
FlorieMay 6, 2013 at 10:33 am
This is delicious! I’ve made it three times now and it’s always popular. (Not to mention your poem. Love it!)
As I was just looking through your recipes, I realized how many of them I’ve made and enjoyed over the last 15 months of plant-based eating. Your meals have graced our table at least two or three nights each week. You’ve helped make this adventure delicious, nutritious and fun for my family! Thank you for your generosity in sharing your work with us!
May God bless you and your family!
PaigeMay 7, 2013 at 8:00 am
I made it “as-is” the first time and…yum! The second time I roasted a red pepper alongside the potatoes and mushrooms with the asparagus. I diced the pepper and quartered the mushrooms – I really liked the flavor and texture both of these added. Your blog has been a lifesaver since my husband went vegan about a year ago! My picky 5 year old even eats many of your recipes!
KarenJune 1, 2013 at 3:51 pm
I roasted the potatoes, then when they were almost done added the asparagus and onions. A couple of minutes before taking out of the oven I added the garbanzos to the pan, to heat them. After taking out of the oven I tossed the veggies and beans with dressing ( homemade roasted garlic balsamic vinaigrette, my version of a Moosewood recipe) and scooped it over fresh spinach (from our garden) on our plates. My husband’s comment was that it is a keeper. Very nice easy dinner for a rainy and cold Montana spring evening. Thanks.
KrystaOctober 1, 2013 at 7:28 am
Just made this yesterday and it was GREAT. I love the roasted garlic in the dressing. Thanks a lot!
HelenOctober 3, 2013 at 8:38 pm
Thanks for this great new recipe! I happened to have almost all the ingredients on hand, but I did have to sub out apple cider vinegar and regular raisins for the dressing. Still delish! 🙂
RobinOctober 6, 2013 at 2:18 pm
This was really very nice! I added all of the variations and my husband (the omnivore) and I really enjoyed it for lunch. Thank you! That roasted garlic….yum!
KimDecember 20, 2013 at 11:11 pm
I doubled it and used a fat free, dairy free ranch dressing instead of the Balsalmic. I am in love with this salad! Thanks so much!
LindaFebruary 27, 2014 at 4:26 pm
This sounds wonderful! I’m making it in advance for a work party tomorrow. Should I wait to add the salad dressing until right before lunch?
SharonMarch 16, 2014 at 5:21 pm
I’m trying to work my way through your recipes, one at a time. But it may take a lifetime, because I keep going back and making favorites over & over like this asparagus salad. We love it because it is easy & tasty & healthy! Thanks, Susan.
PeggyMarch 19, 2014 at 6:04 pm
I made this salad tonight and didn’t have raisins so I used craisins. It is a easy dish and will be making it again. Thanks, love your site.
PegApril 15, 2014 at 9:55 am
Susan, I’ve been wanting to make this dish since you posted in a year ago, and am soooo sorry I waited so long. It was absolutely delicious — my husband, who isn’t an asparagus fan, raved about it, and wanted to know WHEN I was making it again! We’re both attempting to follow the Eat to Live plan, and I think we’d starve to death if it weren’t for your website, since the Fuhrman recipes aren’t particularly friendly to people who need to pull dinner together after a long workday. Thanks so much for so many fabulous meals and ideas!
KimApril 21, 2014 at 7:57 am
Glad to be reminded of this recipe from your latest newsletter. Made last year (twice, brought to a party and loved so much I made again). So easy and very “Spring-y”.
All the best as you continue your recovery!
Ellen LedermanOctober 8, 2014 at 4:59 pm
Loved this! For added interest, I included some golden raisins since they were in the dressing and sunflower seeds. Gorgeous, vibrant, healthy salad. Will make this again for sure. Thanks!
Dr Bill HopkinsMay 27, 2015 at 1:03 pm
I have red potatoes, fresh asparagus, et al, and plan on grilling the veggies to make this side dish today. Made your Balsamic Raisin Dressing just now. Can’t wait!
SusanJuly 12, 2015 at 6:27 pm
thank you Susan! Another WONDERFUL recipe!!!! A keeper for sure!
DanielleFebruary 27, 2016 at 6:41 pm
They had cheap, great-looking asparagus at the market today and I got 2 bunches. I brought them home and looked up asparagus recipes on your website, I knew you wouldn’t let me down!! 🙂
I used 6 Yukon Gold potatoes and 2 bunches of asparagus for the 2 of us and there was only a little left over. I used your raisin dressing, but instead of raisins I used a few dates, different vinegars, added a squirt of Dijon, and left out the lemon juice. I tend to love Dijon vinaigrettes with potatoes, asparagus and artichokes, so this was perfect for my taste.
Yet another wonderful recipe, thank you so much for sharing these. I would send you flowers if I knew your address!
Karen IMarch 25, 2018 at 5:05 am
You must be a hoot to go fruit &veg shopping with. BTW love the recipe too & so understand the asparagus bliss💖
Diane GambleFebruary 16, 2021 at 6:47 pm
Loved your recipe and your intro. It made me smile on a dreary winter day.