Chilled Asparagus with Lemon-Dijon Vinaigrette

Cool and crisp asparagus spears and tossed in a delicious lemon-dijon vinaigrette for a simple, elegant and delicious asparagus salad!

We planted asparagus in our garden 2 years ago.  It’s going to be at least another year before we can reap our first harvest and let me tell you, I’m excited because I adore asparagus.

You, too?  That’s a fabulous coincidence because I have a simple and delicious recipe for you to try:  Chilled Asparagus with Lemon Vinaigrette!

You have a couple of options with this recipe.  You can cut up the asparagus, toss it with the vinaigrette and serve it more like an asparagus salad or you can keep the spears long and elegant.  Also, you can serve the asparagus at room temp or chilled, whatever the mood (or weather) calls for.  But it’s especially good chilled.

This dish can also be made in advance for your convenience – just keep the cooked crispy asparagus in the fridge until ready to use and then drizzle it with the vinaigrette just before serving.

Let’s get started!

Fill a large bowl with water and ice.  Set aside.

Bring a large pot of lightly salted water to a boil.  Add the asparagus and cook for 2-3 minutes or until crisp-tender.  Drain quickly and immediately transfer to the ice bath to cool down.

Whisk together the ingredients for the vinaigrette.

Thoroughly drain the asparagus and blot with paper towels.  Toss the asparagus with the vinaigrette and arrange the spears on a platter.  You can chill the refrigerator for another 15-20 minutes to allow the vinaigrette to further absorb in the asparagus.

Serve and enjoy!

Chilled Asparagus Salad with Lemon-Dijon Vinaigrette

Kimberly Killebrew

Cool and crisp asparagus spears are tossed with a lemon-dijon vinaigrette for a simple, elegant and delicious asparagus salad!

Print Recipe

5 from 18 votes

Prep Time 10 mins

Cook Time 3 mins

Total Time 13 mins

Course Salad, Side Dish

Cuisine All

Servings 6 servings

Calories 101 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 bunches asparagus, washed and ends trimmed (about 30-34 spears)
• 3 tablespoons extra virgin olive oil
• Juice of one lemon
• 2 tablespoons sherry vinegar (can use white wine vinegar)
• 2-3 teaspoons Dijon mustard
• 2 teaspoons honey (vegans: use agave syrup)
• sea salt and freshly ground black pepper to taste

Instructions

 

• Fill a large bowl with water and ice.  Set aside.

  Bring a large pot of lightly salted water to a boil.  Add the asparagus and cook for 2-3 minutes or until crisp-tender.  Drain quickly and immediately transfer to the ice bath for 2 minutes to cool down.
• For the vinaigrette, whisk together the ingredients until emulsified.
• Thoroughly drain the asparagus and blot with paper towels. Toss the asparagus with the vinaigrette and arrange the spears on a platter. You can chill the refrigerator for another 15-20 minutes to allow the vinaigrette to further absorb in the asparagus.

Nutrition

Serving: 1serving (5-6 spears) | Calories: 101kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 303mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1135IU | Vitamin C: 8.4mg | Calcium: 36mg | Iron: 3.3mg

Keyword Asparagus Salad

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