Looking for a healthy and easy asparagus recipe? Try this cold asparagus salad with mustard vinaigrette. Perfect for brunch or everyday meals, this simple asparagus recipe is quick and elegant.
One of the vegetables I look forward to the most this time of year is asparagus, and when it’s at its peak, I’d happily eat it every day. Take a look at some of my asparagus recipes and you’ll see asparagus salad, sautéed asparagus, grilled asparagus and an asparagus omelet, but one of the simplest and easiest ways I often prepare it is chilled dressed with a mustard vinaigrette.
Tender and delicious, asparagus doesn’t require much in terms of preparation and this cold asparagus salad is a perfect example of that. Asparagus stalks are briefly blanched, chilled and then served with a class Dijon mustard vinaigrette. It’s a healthy side that’s easy enough for everyday meals but elegant enough for brunch or a holiday meal.
How to Blanch Asparagus:
From sautéing, to roasting, to grilling, asparagus can be prepared in many ways, but one of the easiest ways to prepare it is to blanch it. Blanching is quick, easy and helps retain a vibrant green color and results in a crisp yet tender texture.
The key to blanching asparagus is a wide, shallow sauté pan, a water bath and a towel lined sheet pan.
- Blanching the spears in a low sided sauté pan filled with boiling water instead of a pot endures that the spears all lay nicely side by side while they cook rather than getting tumbled about in the pot.
- Asparagus spears only need a minute or two at most in boiling water. When they turn bright green they are ready to come out. That’s when the ice bath comes in.
- Setting up an ice bath is as easy as filling a large heatproof bowl half way with ice and filling the rest with cold water. Once the spears are ready simply lower them gently into the ice water to stop the cooking and prevent the spears from overcooking and becoming soggy or limp.
- Once the spears are chilled, use a strainer to lift them out and lay them on a towel lined sheet pan to dry. (Drying the asparagus is important to avoid watering down the dressing.) Give them a light pat to absorb any excess water and your blanched asparagus is ready to use! (You can also blanch asparagus ahead of time and store the spears in an airtight container in the fridge.)
You can of course enjoy blanched asparagus on its own but it’s especially delicious drizzled with vinaigrette. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Asparagus – Choose medium stalks if you can find them. Very thin spears can tend to overcook and become soggy, while the bottom of very thick stalks will need to be peeled before cooking.
- Vinegar – Use either red wine, white wine or champagne vinegar. You can also substitute lemon juice for a lemon mustard vinaigrette
- Olive Oil – Use your favorite extra-virgin olive oil.
- Shallots – You’ll need about ½ a small shallot, finely minced, for the dressing.
- Mustard - Use a good quality Dijon mustard from France. You can also use a whole grain mustard if you’d prefer.
- Chives – A few finely chopped chives make a nice finishing touch.
How to Make a Cold Asparagus Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll first start by blanching and chilling your asparagus. (See method above).
- While the asparagus is chilling, whisk together the vinegar, olive oil, shallots and mustard to make the vinaigrette.
- Once the asparagus is ready, spread the spears on a platter, pour the vinaigrette over the top and sprinkle with chives before serving.
Variations:
- Use lemon juice and lemon zest instead of vinegar to make a lemon vinaigrette.
- Add chopped capers to the vinaigrette and sprinkle the asparagus spears with finely chopped hard boiled eggs to make Asparagus Mimosa.
More Asparagus Recipes:
Cold Asparagus Salad with Mustard Vinaigrette
Looking for a healthy and easy asparagus recipe? Try this cold asparagus salad with mustard vinaigrette. Perfect for brunch or everyday meals, this simple asparagus recipe is quick and elegant.
Ingredients
- 1 bunch (about 1lb/453g) asparagus, stems trimmed
- 2 teaspoons/10ml white wine, champagne or red wine vinegar.
- 1 teaspoon/5ml Dijon mustard
- ½ shallot, fined minced
- ¼ teaspoon fine sea salt
- 1 ½ Tablespoons/22ml extra virgin olive oil
- 2 Tablespoon finely chopped chives
Instructions
- Bring a large sauté pan of salted water to a boil.
- Fill a large bowl halfway with ice and top with cold water. Place a clean kitchen towel on a sheet pan and set aside.
- Add the trimmed asparagus spears to the boiling water and cook just until bright green and crisp-tender, (about 1-2 minutes depending on thickness).
- Using a slotted spoon, transfer the asparagus to the ice water (this stops the asparagus from cooking further). After a few minutes, remove cooled asparagus from ice bath to the prepared sheet pan and allow to drain fully. Pat dry and transfer to serving platter.
- Meanwhile make the mustard vinaigrette by whisking together the vinegar, mustard, shallot and salt until smooth. Slowly whisk in the olive oil until emulsified.
- Pour vinaigrette over asparagus spears, top with chopped chives and serve.
Notes
Variations:
- Use lemon juice and lemon zest instead of vinegar to make a lemon vinaigrette.
- Add chopped capers to the vinaigrette and sprinkle the asparagus spears with finely chopped hard boiled eggs to make Asparagus Mimosa.
Storage:
Asparagus spears can be blanched and chilled in the fridge until needed. Mustard vinaigrette can also be made ahead of time. Dress spears just before serving.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 107Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 170mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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