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Fresh Asparagus Salad


  • ¾ C. Asiago Peppercorn Dressing [Fresh Asparagus Salad]
  • 2 Lbs. Fresh asparagus ends trimmed and cut into 2-inch pieces
  • 1 Small Red pepper cut into thin 2-inch strips
  • 1 Small Yellow pepper cut into thin 2-inch strips
  • 2 Tbsp. Capers drained
  • 1/3 C. Pitted olives cut into slivers
  • ½ C. Walnut pieces
  • Salt to taste


  1. Bring a medium pot of water to boil, add asparagus pieces and cook for 2 to 3 minutes. It should be bright green and still crisp. Drain and run under cold water to stop the cooking. Pat asparagus dry with paper towels. 

  2. In a medium bowl, combine asparagus, pepper strips and Asiago Peppercorn Dressing and salt; toss to combine. Arrange salad on a platter, sprinkle with capers, olives and walnuts. 

  3. Serve. This salad is best served right away.

Recipe Notes

Recipe and photograph provided by T. Marzetti Company.