This refreshing Spring Asparagus salad made with crunchy apples, sharp cheddar cheese and savory pancetta is a tasty addition to a Mother’s Day brunch spread.

Spring Asparagus Salad with a refreshing Pitcher of Lemonade

Are you looking for a Mother’s Day or Pot-luck dish to bring to brunch?  This marinated Spring Asparagus Salad is a refreshing, make ahead dish. It’s perfect to bring to a pot-luck brunch.   The main ingredients in the Spring Asparagus Salad are easy to prep the day, leaving you time to enjoy the lovely spring weather.

Daffodil Flowers

 

 

Red, Orange and multi-colored Tulips

 

Which is exactly what we did this weekend … We strolled along downtown Park City, Utah where our senses were filled with the fragrance of a variety of bright, happy flowers.  Do you have a favorite flower?

 

Spring Asparagus Salad center
Spring Asparagus Salad Ingredients

The ingredients for the Spring Asparagus Salad are crisp Michigan Asparagus, sharp Cabot Cheese, juicy Rainer Lady Alice apples, Dixie Crystals pure cane sugar, red onion, raisins, mayo, red wine vinegar, apple cider vinegar and pancetta.

Spring Asparagus Salad before dressing

Where do you and your family like to spend time together? We like to hike, enjoy the sunshine and explore new locations.  This Spring Asparagus salad is a good fit to our busy lifestyle.  It is also versatile recipe.  Pictured above are the fresh ingredients sans dressing, red onion, cheese and crispy, pan-fried pancetta.  Easy to prepare these ingredients, then pop it into the fridge to keep cool while you prepare the dressing.  I love the fact I can make the dressing a day or two ahead of time and it stays fresh. The morning of brunch or the pot-luck supper, cover the salad with the dressing.

 

Spring Asparagus Salad Close Up

 

Doesn’t this look delicious?!! Grab a fork and dig in AFTER mom has the first bite.

 

Recipe: Spring Asparagus Salad

Ingredients:

1 Bunch Michigan Asparagus cut into 1″ to 1 1/2″ sections

1/2 Cup Cabot Cheddar Cheese, Legacy Collection, shaved

1 Rainier Fruit Lady Alice apple, cored & sliced into matchstick size

1/3 Cup chopped Red Onion

1/4 Cup raisins

3 thick slices (.20 lbs) Pancetta diced and pan fried

 

Spring Asparagus Salad Dressing:

1 Cup Mayo

2 Tbsp Vinegar – Apple Cider

2 Tbsp Vinegar – Red Wine

1/3 Cup Dixie Crystal Cane Sugar

 

Directions:

  1. Bring a pot of water to boil
  2. Rinse Asparagus
  3. Cut off & remove the bottom 1/2″ of the Asparagus stalks (don’t keep)
  4. Chop the tips & every 1″ sections for the Asparagus.  NOTE: if you find several of your Asparagus are quite large, slice them in half.
  5. Place chopped asparagus in the pot of boiling water for 2 1/2 minutes.
  6. Remove immediately, drain the asparagus then toss them into ice-cubed water.
  7. Core then slice 1 apple into matchstick sizes.
  8. Drain asparagus from the cold water & set aside.
  9. Dice 1/3 Cup of red onion
  10. Dice then pan fry pancetta until crispy but not burnt.
  11. Remove crispy pancetta to a paper towel to drain off the access grease.
  12. Toss into a bowl the asparagus, apple, pancetta, red onion & raisins.
  13. Cover bowl & place it in the refrigerator.
  14. Begin preparing the dressing into a separate bowl.
  15. Wisk mayo, vinegars and sugar together.
  16. Cover and place in refrigerator until later use.
  17. The morning or day of your brunch or pot-luck lunch/dinner, toss the dressing into the large asparagus salad ingredients
Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day.

 

Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

 

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

 

Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Cheesy Asparagus and Ham Crepes from From Gate to Plate
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Dutch Baby from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple, Cheddar, Honey and Pepper Bites from Feeding Big
Asparagus Spring Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

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