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Chilled Asparagus with Lemon-Dijon Vinaigrette

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

chilled asparagus salad with lemon dijon vinaigrette

We planted asparagus in our garden 2 years ago.ย  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?ย  That’s a fabulous coincidence because I have a simple and delicious recipe for you to try:ย  Chilled Asparagus with Lemon Vinaigrette!

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

Bring a large pot of lightly salted water to a boil.ย  Add the asparagus and cook for 2-3 minutes or until crisp-tender.ย  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.ย  Toss the asparagus with the vinaigrette and arrange the spears on a platter.ย  You can chill the refrigerator for another 15-20 minutes to allow the vinaigrette to further absorb in the asparagus.

cooking the asparagus and preparing vinaigrette

Serve and enjoy!

chilled asparagus salad with lemon dijon vinaigrette

For more delicious vegetable side dishes be sure to try our:ย 

Chilled Asparagus with Lemon-Dijon Vinaigrette

Cool and crisp asparagus spears are tossed with a lemon-dijon vinaigrette for a simple, elegant and delicious asparagus side dish!
5 from 24 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad, Side Dish
Servings 6 servings
Calories 101 kcal

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.ย  Set aside.
    Bring a large pot of lightly salted water to a boil.ย  Add the asparagus and cook for 2-3 minutes or until crisp-tender.ย  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: 101kcalCarbohydrates: 7gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 22mgPotassium: 303mgFiber: 3gSugar: 4gVitamin A: 1135IUVitamin C: 8.4mgCalcium: 36mgIron: 3.3mg
Keyword Chilled Asparagus
Tried this recipe?Let us know how it was!
kimberly killebrew the daring gourmet

Hi, Iโ€™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!

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Recipe Rating




5 from 24 votes (12 ratings without comment)

43 Comments

  1. 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:)

  2. 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.

  3. Made this for a pot luck dinner. Came home with a nearly empty container. I sprinkled granulated lemon peel on top.

  4. 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!