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Home » Chilled Asparagus with Lemon-Dijon Vinaigrette

Chilled Asparagus with Lemon-Dijon Vinaigrette

Written on April 3, 2018

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

chilled asparagus salad with lemon dijon vinaigrette

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.

chilled asparagus salad with lemon dijon vinaigrette

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

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 15 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
 
 

  • 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
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
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Topics include: All Recipes, By Course, By Type of Dish, Food, Gluten Free, Paleo, Salads, Side Dishes, Vegetarian as well as: asparagus, Dijon, gluten free, honey, lemon, paleo, side dish, vegan, vegetables, vegetarian, vinaigrette, vinegar32 Comments →

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32 Responses

  1. Lily says

    December 31, 2020 at 3:33 am

    This looks like a fabulous side to serve with lobster tails!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 31, 2020 at 9:15 am

      For sure, Lily!

      Reply
  2. Terri says

    October 8, 2020 at 7:42 am

    Fixed as written. Everyone loved it and it was great to have a dish done earlier in the day.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 15, 2020 at 11:07 pm

      Wonderful, Terri, thanks so much!

      Reply
  3. Dana Allen says

    September 6, 2020 at 10:23 am

    How long do you put the asparagus in the ice bath before you drain and dry with paper towels?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 7, 2020 at 10:27 pm

      Hi Dana, let them cool for about 2 minutes in the ice bath.

      Reply
  4. Dorothy says

    December 5, 2019 at 10:53 am

    Question: Do I use powdered mustard or liquid (like what you put on a s/wich?)

    Reply
    • Kimberly @ The Daring Gourmet says

      December 5, 2019 at 7:23 pm

      Hi Dorothy, it’s prepared/liquid Dijon mustard.

      Reply
  5. Susan says

    July 20, 2019 at 10:58 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 20, 2019 at 4:24 pm

      Thanks, Susan, I hope you enjoy it!

      Reply
  6. Jeff Harris says

    April 30, 2019 at 7:13 pm

    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.

    Reply
    • Rhonda says

      July 4, 2019 at 11:55 am

      Lazy????? Dont have to be offensive to get your point across!

      Reply
  7. Vivi says

    December 21, 2018 at 4:15 pm

    Can you make this the day before?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 21, 2018 at 4:59 pm

      Hi Vivi, yes you can. I’d wait until the day of to add the vinaigrette.

      Reply
  8. SueV says

    April 24, 2018 at 4:33 am

    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😄

    Reply
    • Kimberly @ The Daring Gourmet says

      April 24, 2018 at 9:06 am

      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/

      Reply
  9. Sandra | A Dash of Sanity says

    April 9, 2018 at 7:45 am

    This looks so refreshing! Would love to try it this week!

    Reply
  10. Irene says

    April 8, 2018 at 1:49 pm

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 8, 2018 at 2:26 pm

      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.

      Reply
      • Anonymous says

        April 8, 2018 at 2:36 pm

        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.

        Reply
        • Kimberly @ The Daring Gourmet says

          April 8, 2018 at 5:13 pm

          You’re welcome, Irene, and I’m thrilled to hear you’ve made some of my recipes! :)

          Reply
  11. Toffeeapple says

    April 7, 2018 at 11:35 am

    It will be more than a month until local asparagus is available. I shall remain patient.

    Reply
  12. Krista says

    April 6, 2018 at 7:46 am

    I could eat these for a snack today! Love it!

    Reply
  13. Catalina says

    April 5, 2018 at 12:01 pm

    This asparagus salad is so mouthwatering!

    Reply
  14. Natalie Loftus says

    April 5, 2018 at 8:57 am

    I whipped this up in 10 minutes and it was delicious, thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 5, 2018 at 8:59 am

      I’m so glad, Natalie, thank you!

      Reply
  15. Erin | Dinners,Dishes and Dessert says

    April 5, 2018 at 7:08 am

    Definitely must try this asparagus recipe! Perfect!

    Reply
  16. Sabrina says

    April 5, 2018 at 5:37 am

    We all need more asparagus in our life!! This is such a great way to change up how we usually make it!

    Reply
  17. Jen says

    April 5, 2018 at 5:35 am

    This looks fantastic though I may have to cut it up to encourage my kids to eat it! The vinaigrette sounds perfect for spring!

    Reply
  18. Lora @savoringitaly says

    April 5, 2018 at 3:58 am

    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!

    Reply
  19. Nicole Hood says

    April 4, 2018 at 10:44 pm

    Asparagus salad sounds so good and I LOVE that vinaigrette! How have I never had chilled asparagus before?!

    Reply
  20. Anna says

    April 4, 2018 at 7:56 pm

    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!

    Reply

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