Mini Spring Salads with Baby Asparagus Tips, Edible Flowers, and Poppy Seed Dressing
These tiny, colorful salads are just the springiest springs to ever spring. Perfect for the Spring Tea Party Menu, but also perfect for Easter dinner!
I got the edible flowers at Berkeley Bowl here in the Bay Area, but I’ve also seen them locally at Rainbow Grocery, Draeger’s, and Whole Foods. For flavor I generally like the pansies and nasturtium the best, but couldn’t resist variety of colors this time.
Mini Spring Salads with Baby Asparagus Tips, Edible Flowers, and Poppy Seed Dressing
- very thin asparagus
- rainbow carrots
- micro greens, pea shoots, and any other small greens
- edible flowers
- homemade poppy seed dressing
Cut the top 3″ off of each asparagus spear and set aside the rest of the spear for other use. Blanche the asparagus tips – prepare a large bowl with ice water and set aside. Bring a pot of water to boil. In small batches, drop in asparagus tips and allow to boil for just a few seconds until bright green. Quickly scoop the asparagus out of the boiling water with a skimmer and drop into ice water to stop them from cooking further. Asparagus will be crisp. If you’d prefer more tender asparagus, you can leave them in a little longer, just be careful to not over cook.
Shred the rainbow carrots with a grater, getting an assortment of colors. Toss together the greens and grated carrots and divide into small bowls. Arrange with baby asparagus tips and a few flowers. Serve with poppy seed dressing.
