Roasted asparagus salad with grapefruit

The moment asparagus are in season again I do a happy dance. Asparagus equal sunny days and this roasted asparagus salad with pink grapefruit. There are endless variations on this delicious and healthy vegetable, which makes asparagus one of my favorite veggies during spring time. You can grill, blanch, steam, braise, sautéed or roast asparagus. My new favorite is to combine roasted asparagus salad with grapefruit, creamy avocado and a hint of nutmeg. A perfect and easy spring salad!

Tip: don’t heat asparagus too long. Not only will a lot of nutrients get lost, but it will also create a mushy texture. So, make sure to keep their crunchiness, no matter what cooking method you use.

Roasted asparagus salad with pink grapefruit

One of my favorite ways to prepare asparagus is to roast them (the other one is to steam them). The flavor becomes so full and rich that I sometime wonder if I even need any herbs or spices to finish the asparagus. A few minutes of roasting is already enough, and if they are delicate, pencil-thin you will even need less time to roast them. This recipe is an elegant and yet so simple side dish, starter or lunch (if you serve them with the soba noodles).

Did you know..

Did you know that according to Chinese Medicine spring is the time of the year that the liver is most receptive for something like a detox, but also for something very much the opposite? So take care of your liver. You don’t have to follow a detox, but what you can do is for example take 1 teaspoon of unpasteurized apple cider vinegar with some water before meals. Also, try to go to bed before 11pm (not easy for me! :).

Roasted asparagus salad with pink grapefruit
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Roasted asparagus salad with pink grapefruit

Roasted asparagus salad with grapefruit

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  • Author: The Green Creator
  • Prep Time: 2 mins
  • Cook Time: 5 mins
  • Total Time: 7 mins
  • Yield: 2 1x
  • Category: salad, side dish, starter, lunch, easy
  • Cuisine: vegan, plant based, vegetarian, dairy free


Roasted asparagus salad with the freshness grapefruit and creamy avocado makes this salad a perfect spring salad!


  • 1 portion of soba noodles (more or less two big spoons of cooked soba noodles); instead you could prepare this with buckwheat (one cup/100 grams will do)
  • 1 large pink grapefruit cut into chunks
  • 1 pack (about 560 gr) fresh asparagus spears – rinsed and stem snapped
  • Celtic sea salt to taste (optional)
  • a little dash of nutmeg (never too much, this is toxic)
  • 4 tsp fresh lemon juice, for drizzling
  • freshly ground black pepper to taste
  • 1 avocado, diced
  • 3 tbsp hemp seeds


  1. Cook the soba noodles for a few minutes in water and rinse twice under cold water. Spoon cooked soba noodles on a plate and set aside.
  2. Peel the grapefruit, quarter lengthwise and remove the thin membrane around each slice. Set aside.
  3. Roast the asparagus for a few minutes in a pan with a splash of water to prevent burning (or in the oven) until the asparagus are a bit brown, but still crisp. Drizzle with salt and pepper.
  4. Place the asparagus on a cutting board and chop in half. Then add to the plate with the soba noodles.
  5. Add the avocado chunks, grapefruit chunks, hemp seeds, and nutmeg. Drizzle with lemon juice and finish with freshly ground black pepper to taste. Serve immediately.

photos by the green creator (c) (copyright)

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