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 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.
Becky Walker says
Can I make this the night before a luncheon?
Kimberly @ The Daring Gourmet says
Hi Becky, yes you can!
Lily says
This looks like a fabulous side to serve with lobster tails!
Kimberly @ The Daring Gourmet says
For sure, Lily!
Terri says
Fixed as written. Everyone loved it and it was great to have a dish done earlier in the day.
Kimberly @ The Daring Gourmet says
Wonderful, Terri, thanks so much!
Dana Allen says
How long do you put the asparagus in the ice bath before you drain and dry with paper towels?
Kimberly @ The Daring Gourmet says
Hi Dana, let them cool for about 2 minutes in the ice bath.
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.
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!