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Home Ā» Food Ā» Chilled Asparagus with Lemon-Dijon Vinaigrette

Chilled Asparagus with Lemon-Dijon Vinaigrette

April 3, 2018 by Kimberly Killebrew Ā· 37 Comments

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

You have a couple of options with this recipe.Ā  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.Ā  Also, you can serve the asparagus at room temp or chilled, whatever the mood (or weather) calls for.Ā  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.Ā  Set aside.

Bring a large pot of lightly salted water to a boil.Ā  Add the asparagus and cook for 2-3 minutes or until crisp-tender.Ā  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.Ā  Toss the asparagus with the vinaigrette and arrange the spears on a platter.Ā  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 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
 
 

  • 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.Ā  Set aside.
    Bring a large pot of lightly salted water to a boil.Ā  Add the asparagus and cook for 2-3 minutes or until crisp-tender.Ā  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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37 Comments →

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37 Responses

  1. J Poteau says

    December 23, 2022 at 2:20 pm

    What is the yellow curls on it? Doesn’t quite look like lemon peel??

    Reply
    • Kimberly Killebrew says

      December 24, 2022 at 9:20 am

      Yes, those are lemon zest curls.

      Reply
  2. Becky Walker says

    March 4, 2022 at 6:18 am

    Can I make this the night before a luncheon?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 5, 2022 at 7:06 pm

      Hi Becky, yes you can!

      Reply
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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