Chilled Asparagus with Lemon-Dijon Vinaigrette
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Cool and crisp chilled asparagus spears are tossed in a delicious lemon-dijon vinaigrette for a simple, elegant and tasty asparagus side dish!
We planted asparagus in our garden 3 years ago and are finally enjoying some fabulous harvests! It’s been exciting because I adore asparagus. You too? That’s terrific because I have a simple and delicious recipe for you to try: Chilled Asparagus with Lemon-Dijon 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 with Lemon Dijon Vinaigrette Recipe
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!
For more delicious vegetable side dishes be sure to try my:
- Green Beans Almondine
- Creamed Spinach
- Roasted Spiralized Beets
- Ultimate Green Bean Casserole
- Grilled Eggplant
- German Carrot Salad
- Roasted Brussels Sprouts with Balsamic Reduction
- Roasted Rutabaga
- Gomen (Ethiopian Collard Greens)
- Mexican Corn Salad
- German Red Cabbage
- Bohnensalat (German Green Bean Salad)
- Creamy German Cucumber Salad
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Chilled Asparagus with Lemon-Dijon Vinaigrette
Ingredients
- 2 bunches asparagus , washed and ends trimmed
- 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
Originally published on The Daring Gourmet April 3, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I was requested to bring a cold asparagus salad to an Easter luncheon. I’ve never made one before, and I used this recipe. Asparagus is not very popular in my family, so I expected most of it to come back home. But it was completely gone. Very tasty!
Oh that’s wonderful, Katherine, I’m so thrilled to hear that and really appreciate the feedback, thank you! <3
Oh my goodness that dressing is good.
I made a couple substitutions because of what I had on hand. White balsamic vinegar and spicy brown mustard. Holy cow when drizzled over the chilled asparagus it was delicious!
Thank you so much, Leslie!
Delicious. Simply delicious.
Thank you so much, Melody, I’m happy you enjoyed it!
It was really delicious! I love this lemon dijon vinaigrette sauce! It goes well with other veges as well! Thank you so much for your awesome recipes:)
Thank you so much, june-aloha, I appreciate the feedback! <3
Added some parsley from garden for decoration but otherwise, prepared as directed. Used bottled lemon juice and regular salt and pepper. Made it for my child’s potluck and she came home with an empty platter and she hates asparagus so it wasn’t her, lol.
I’m so glad it was a hit at your daughter’s potluck, Melissa, thanks for the feedback! :)
Made this for a pot luck dinner. Came home with a nearly empty container. I sprinkled granulated lemon peel on top.
Fantastic, Dan, I’m happy to hear that and appreciate the feedback – thank you!
What is the yellow curls on it? Doesn’t quite look like lemon peel??
Yes, those are lemon zest curls.
Can I make this the night before a luncheon?
Hi Becky, yes you can!
This looks like a fabulous side to serve with lobster tails!
For sure, Lily!
Fixed as written. Everyone loved it and it was great to have a dish done earlier in the day.
Wonderful, Terri, thanks so much!
How long do you put the asparagus in the ice bath before you drain and dry with paper towels?
Hi Dana, let them cool for about 2 minutes in the ice bath.
Question: Do I use powdered mustard or liquid (like what you put on a s/wich?)
Hi Dorothy, it’s prepared/liquid Dijon mustard.
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!
Thanks, Susan, I hope you enjoy it!