Asparagus Salad with Brioche Croutons
I love a good asparagus salad! This one is filled with shaved asparagus, chickpeas, sliced almonds and feta cheese. Topped with light and crunchy brioche croutons, the texture is amazing! Finish it off with honey mustard vinaigrette for the best flavor ever.
Ingredients
- 3 cups brioche bread cubes
- 1 to 2 tablespoons olive oil
- kosher salt and pepper
- 1 pound asparagus spears
- 1 can chickpeas, drained and rinsed
- ¼ cup crumbled feta cheese
- ¼ cup sliced almonds
honey mustard vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 2 garlic cloves, finely minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees F. Place the brioche cubes on a baking sheet and drizzle with olive oil. Toss well. Season all over with salt and pepper.
- Bake for 10 to 12 minutes, until golden and crunchy. While the croutons bake, make the salad.
- To shave the asparagus spears, take a vegetable peeler and run it back and forth on the sides of the asparagus. I shave off as much as I can and leave the tops whole, adding it all to a large bowl. I find that moving the peeler back and forth as opposed to peeling just forward works great. Place the asparagus in a large bowl.
- Add the chickpeas, feta and almonds. Toss everything with salt and pepper. Drizzle the dressing over the salad. Top with the brioche croutons, breaking some into smaller pieces. Serve!
honey mustard vinaigrette
- In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!