Putzel Kitchen

Spring Asparagus Salad…preview of upcoming cookbook

photo credits: Claudia Chocano


Claudia Chocano, my photographer partner, and I ate lunch together every Friday for a year.  I created a seasonal garden-to-plate dish (most of the year), we styled the food in it’s true edible form, Claudia shot the dish in natural, seasonal light, and then we enjoyed the delicious food together for lunch.

Check out the Spring Asparagus Salad

Spring Asparagus Salad

Nothing says spring like fresh asparagus. This salad is bright and fresh with a variety of vegetables. Eat it as a meal or a side dish.
Prep Time
15 minutes
Cook Time
10 minutes
Additional Time
5 minutes
Total Time
30 minutes


Yield: 6 servings
  • 1/2 bunch of asparagus
  • 1/2 cup halved cherry tomatoes
  • 1 cucumber, small chopped
  • 1/2 can artichoke hearts, quartered
  • 1/2 can hearts of palm, sliced into rounds
  • 1 bunch of basil torn into bite size pieces
  • 2 T Olive Oil
  • 2 lemons, juiced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp dried ground sumac
  • 1 tsp black pepper
  • 1 tsp sea salt


Step 1

Trim or snap ends off asparagus and lay on parchment lined baking sheet. Drizzle with olive oil and season with a pinch of salt and a few grinds of fresh black pepper. Roast in 425 degree oven for 10 minutes.

Step 2

Allow asparagus to cool and small chop. 

Step 3

Combine with all other vegetables in a large bowl.

Step 4

Mix olive oil, lemon juice, seasonings, salt & pepper together. Dress salad.


Think Out of the Ice Box: Use 1 T of za'atar instead of the cumin, oregano, and sumac. Add a can of red beans for protein.

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