Asparagus & Apple Salad with Rosemary & Almond Breadcrumbs

Asparagus & Apple Salad

with Rosemary & Almond Breadcrumbs

20 MIN
$14.99 2-4 Servings
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From the Test Kitchen

This crisp, verdant salad brings together spinach, arugula, sautéed asparagus, and sweet apple with a honey-dijon vinaigrette and a sprinkle of toasted rosemary-almond breadcrumbs.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    350 Cals (est.)
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fresh
ingredients
Asparagus & Apple Salad with Rosemary & Almond Breadcrumbs
Title
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • ¼ cup Panko Breadcrumbs
  • 4 tsps Honey
  • 1 bunch Rosemary
  • 6 oz Asparagus
  • 1 Apple
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Whole Grain Dijon Mustard
  • 2 Tbsps Sliced Roasted Almonds
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients & make the vinaigrette

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Roughly chop the almonds. Pick the rosemary leaves off the stems; roughly chop the leaves. Quarter, core, and thinly slice the apple. In a bowl, combine the vinegar, honey (kneading the packet before opening), mustard, and 2 tablespoons of olive oil. Season with salt and pepper.

2 Cook the asparagus

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Transfer to a large bowl. Wipe out the pan.

3 Toast the breadcrumbs & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, chopped almonds, and chopped rosemary; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Turn off the heat. To the bowl of cooked asparagus, add the arugula, spinach, sliced apple, and enough of the vinaigrette to coat (you may have extra). Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad garnished with toasted breadcrumbs. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the vinaigrette

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Roughly chop the almonds. Pick the rosemary leaves off the stems; roughly chop the leaves. Quarter, core, and thinly slice the apple. In a bowl, combine the vinegar, honey (kneading the packet before opening), mustard, and 2 tablespoons of olive oil. Season with salt and pepper.

2 Cook the asparagus

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Transfer to a large bowl. Wipe out the pan.

3 Toast the breadcrumbs & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, chopped almonds, and chopped rosemary; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Turn off the heat. To the bowl of cooked asparagus, add the arugula, spinach, sliced apple, and enough of the vinaigrette to coat (you may have extra). Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad garnished with toasted breadcrumbs. Enjoy!

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