Asparagus is a perennial vegetable that grows in tender green spears from underground crowns, typically harvested in early spring. It’s one of the first crops to appear after the snow melts. Each spear pokes up through the soil and is hand-harvested at just the right length. When grown close to home and enjoyed soon after harvest, asparagus is remarkably sweet, crisp, and vibrant.
Asparagus is wonderfully versatile and pairs well with a variety of flavors. You can roast it with lemon and garlic, grill it alongside salmon or chicken, toss it into risottos or pasta, or chop it raw into thin ribbons for a fresh salad. It also takes well to pickling or pureeing into a spring soup. This chilled salad with mustard vinaigrette is perfect as a side dish or light lunch and highlights the freshness of asparagus with bright, tangy flavors and crunchy toppings.
Ingredients
- 1 lb fresh asparagus trimmed
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 2 tbsp white wine vinegar
- 1 tsp honey (optional)
- salt and freshly ground black pepper, to taste
Optional Crunchy Toppings
- Toasted breadcrumbs, grated parmesan cheese, toasted pine nuts, fresh basil
Servings:
Units:
Instructions
Blanch the Asparagus
- Bring a large pot of salted water to a boil. While it heats, prepare a bowl of ice water.
- Add the asparagus to the boiling water and cook for 2–3 minutes, just until bright green and tender-crisp.
- Use tongs to transfer the asparagus immediately into the ice bath to stop the cooking. After a few minutes, drain and pat dry.
Make the vinaigrette
- In a small bowl, whisk together olive oil, Dijon mustard, whole grain mustard, white wine vinegar (or lemon juice), and honey. Season with salt and pepper to taste. The vinaigrette should be tangy and slightly creamy with a touch of sweetness.
Assemble
- Lay the chilled asparagus on a serving platter.
- Drizzle generously with the mustard vinaigrette.
- Sprinkle the toasted breadcrumbs, grated Parmesan, and pine nuts over the top.
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