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Asparagus Salad with Lemon Vinaigrette

Bright, lemony, and perfect for spring gatherings, this asparagus salad features crisp-tender spears and a refreshing lemon vinaigrette.

  • Total Time: 13 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound fresh asparagus, woody ends trimmed
  • 1 cup cherry tomatoes, halved (optional, for garnish)
  • 2 tablespoons olive oil
  • 1 lemon, juiced (about 2 tablespoons)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1/4 cup shaved Parmesan cheese (optional, for garnish)

Instructions

  1. Trim the tough ends of the asparagus and blanch in boiling water for 2-3 minutes until bright green and tender-crisp.
  2. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
  4. In a large bowl, toss the cooled asparagus with the vinaigrette until well coated.
  5. Transfer to a serving platter and garnish with cherry tomatoes and shaved Parmesan cheese if desired.
  6. Serve chilled or at room temperature.

Notes

For best flavor, adjust seasoning to taste. This salad can be made ahead; store asparagus and dressing separately.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Category: Side Dish
  • Method: Blanching
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 3g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: asparagus salad, lemon vinaigrette, spring salad, vegetarian side dish