Prepare to tantalize your taste buds with a mouthwatering culinary adventure that will transform your perception of healthy eating! This Asparagus and Tempeh Dijonnaise Salad is not just a recipe—it's a flavor explosion that combines crispy tempeh, tender asparagus, and a zesty Dijon dressing that will make your palate dance with joy. Whether you're a committed vegetarian or simply looking to add some exciting nutrition to your meal rotation, this dish promises to be a game-changer that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 bunch asparagus, trimmed
- 1 package tempeh, cubed
- 2 tablespoons dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Begin by preparing the asparagus. Rinse the asparagus under cold water to remove any dirt or grit. Trim the tough ends of the asparagus by snapping them off or cutting them with a knife. Set the asparagus aside.
- Next, prepare the tempeh. Remove the tempeh from its package and cut it into small cubes, about 1/2 inch in size. This will help it cook evenly and absorb the flavors of the dressing.
- In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the cubed tempeh to the skillet. Cook the tempeh for about 5-7 minutes, stirring occasionally, until it is golden brown and crispy on all sides. Season with salt and pepper to taste while it cooks.
- While the tempeh is cooking, bring a pot of salted water to a boil. Once boiling, add the trimmed asparagus to the pot. Blanch the asparagus for about 2-3 minutes, just until it turns bright green and is tender-crisp. Be careful not to overcook it.
- After blanching, immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Let it sit in the ice water for a couple of minutes, then drain and set aside.
- In a small bowl, whisk together the Dijon mustard, remaining tablespoon of olive oil, lemon juice, and a pinch of salt and pepper to create the dressing. Adjust the seasoning to your taste.
- Once the tempeh is cooked and the asparagus is cooled and drained, combine them in a large mixing bowl. Pour the Dijon dressing over the tempeh and asparagus, and toss gently to coat all the ingredients evenly.
- Let the salad sit for a few minutes to allow the flavors to meld together. Serve the Asparagus and Tempeh Dijonnaise Salad warm or at room temperature, garnished with additional lemon juice or fresh herbs if desired.
Tips
- Asparagus Selection: Choose fresh, firm asparagus with tight, compact tips. Thinner stalks tend to be more tender and cook faster.
- Tempeh Preparation: For maximum flavor, consider marinating the tempeh cubes in a bit of soy sauce or tamari before cooking to enhance its taste.
- Blanching Technique: Watch your asparagus closely during blanching. The goal is bright green, crisp-tender vegetables—overcooking will result in mushy, less appealing asparagus.
- Dressing Customization: Feel free to experiment with the Dijon dressing. Add a touch of honey for sweetness or some minced garlic for extra depth.
- Serving Suggestions: This salad can be served warm or at room temperature, making it perfect for meal prep or picnics.
- Storage Tip: If you have leftovers, store the salad in an airtight container in the refrigerator and consume within 2 days for the best taste and texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
