SaladslunchVegetarianPescatarianVeganGluten-freeDairy-freeNo added sugar

Chargrilled Asparagus Salad

Name: Chargrilled Asparagus Salad
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 bundle (about 500 g whole, 350 g trimmed) asparagus; ¼ tsp salt; 3 tbsp oil, divided; 3 cloves garlic, minced or crushed; 3 tbsp drained capers; 4 tsp lemon juice; 1 can (230 g drained) chickpeas; 30 g flat parsley; 10 g mint leaves; 100 g baby spinach leaves

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

1 bundle (about 500 g whole, 350 g trimmed) asparagus
¼ tsp salt
3 tbsp oil, divided
3 cloves garlic, minced or crushed
3 tbsp drained capers
4 tsp lemon juice
1 can (230 g drained) chickpeas
30 g flat parsley
10 g mint leaves
100 g baby spinach leaves

Ingredients for 4 servings (965 g) · the original recipe

Method

1
Snap the ends off of the asparagus, then snap the remaining stalks in half. Rinse them well.
2
Toss the asparagus with the salt and 1 tbsp oil.
3
Heat a non-stick pan or wok on high heat. Toss in asparagus and char on high for around 5 minutes. Put the asparagus into a (non-plastic) salad bowl.
Stovetop
4
Add 2 tbsp of oil to the pan, then add the garlic and drained capers to the pan and fry for 2 minutes. Then add the garlic oil to the bowl with the asparagus.
Stovetop
5
Drain and rinse the chickpeas, and add to bowl along with the lemon juice. Toss well to combine.
6
Chop the parsley and mint finely, add to the salad, and toss well to combine.
7
Wash and dry the spinach leaves, add to the salad, and toss well.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.