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
Ingredients
- 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 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.
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Anna says
I adore asparagus! I wish I could grow it in my garden. Love that! This salad looks like a perfect Spring side dish. I can’t wait to try the vinaigrette too!
Nicole Hood says
Asparagus salad sounds so good and I LOVE that vinaigrette! How have I never had chilled asparagus before?!
Lora @savoringitaly says
Spring is all about asparagus for me!! I just love this fresh salad the combo of lemon and dijon!! So lovely for even a Spring brunch!
Jen says
This looks fantastic though I may have to cut it up to encourage my kids to eat it! The vinaigrette sounds perfect for spring!
Sabrina says
We all need more asparagus in our life!! This is such a great way to change up how we usually make it!
Erin | Dinners,Dishes and Dessert says
Definitely must try this asparagus recipe! Perfect!
Natalie Loftus says
I whipped this up in 10 minutes and it was delicious, thank you!
Kimberly @ The Daring Gourmet says
I’m so glad, Natalie, thank you!
Catalina says
This asparagus salad is so mouthwatering!
Krista says
I could eat these for a snack today! Love it!
Toffeeapple says
It will be more than a month until local asparagus is available. I shall remain patient.
Irene says
I love asparagus and am always looking for new recipes with them. I’m trying the recipe this week and pairing it with the chicken recipe you posted too. Any chance you might do a risotto?
Kimberly @ The Daring Gourmet says
Hi Irene! :) It’s funny you mention risotto, that’s what I’m making for my family today :) I have a few risotto recipes but really should add more/ So far I have a Roasted Tomato Risotto, Salmon Risotto with Preserved Lemon, and Sweet Pea Risotto with Basil & Pancetta. Today I’m making a Parmesan risotto, a classic.
Anonymous says
I’d love the Parmesan risotto recipe. Maybe some time in the future you could post this one. Thanks again for all the great recipes and the instructions for making the dish a success every time.
Kimberly @ The Daring Gourmet says
You’re welcome, Irene, and I’m thrilled to hear you’ve made some of my recipes! :)
Sandra | A Dash of Sanity says
This looks so refreshing! Would love to try it this week!
SueV says
More than 30 years ago a friend brought me asparagus from their first harvest, I did not appreciate it until I cooked it, nothing like it and to this day ever have I had any that was as good. This recipe makes me think of that experience and maybe seeing if a large local farm nearby has any, now I find myself roasting it, because I tend to overlook it when steaming it. I am going to try this your way and maybe roast it and try this vinaigrette on it after roasting. I understand it is difficult to grow asparagus, I remember my neighbor trying, took a few years before she got any, and she did not share, can’t say as I blame her😄
Kimberly @ The Daring Gourmet says
Hi Sue, roasted asparagus is my favorite way to eat it and drizzling the vinaigrette over roasted asparagus is a great idea. Another recipe that may interest you is this Greek-style roasted asparagus salad with tomatoes and feta, we love it: https://www.daringgourmet.com/greek-style-grilled-asparagus-salad-tomatoes-feta-cheese/
Vivi says
Can you make this the day before?
Kimberly @ The Daring Gourmet says
Hi Vivi, yes you can. I’d wait until the day of to add the vinaigrette.
Jeff Harris says
Flavorless, crunchily underdone asparagus has been foisted on us by lazy cooks.
Asparagus needs to be cooked a bit to develop its unmistakable rich flavor and smooth texture. Two to three minutes is not enough. Starting with the asparagus in cold water, and warming to a simmer, 10 to 15 minutes is needed to produces a tender full flavor. Watch it carefully, and test as it cooks; asparagus can into a flacid nothing if cooked too long.
Rhonda says
Lazy????? Dont have to be offensive to get your point across!
Susan says
I love the sound of this. Contrary to what Jeff wrote my experience is that boiling takes out much of the flavor and nutrients. I roast at 400 degrees with a generous splatter of EVO and salt for 5 minutes. I will try this dressing! Sounds fab!
Kimberly @ The Daring Gourmet says
Thanks, Susan, I hope you enjoy it!
Dorothy says
Question: Do I use powdered mustard or liquid (like what you put on a s/wich?)
Kimberly @ The Daring Gourmet says
Hi Dorothy, it’s prepared/liquid Dijon mustard.