Chilled Asparagus Salad with Mustard Vinaigrette
  • CourseSalad
  • CuisineLocal ingredients, Plant-Based
Ingredients
  • 1lb fresh asparagustrimmed
  • 1/4cup olive oil
  • 1tbsp Dijon mustard
  • 1tbsp whole-grain mustard
  • 2tbsp white wine vinegar
  • 1tsp honey (optional)
  • salt and freshly ground black pepper, to taste
Optional Crunchy Toppings
  • Toasted breadcrumbs, grated parmesan cheese, toasted pine nuts, fresh basil
Instructions
Blanch the Asparagus
  1. Bring a large pot of salted water to a boil. While it heats, prepare a bowl of ice water.
  2. Add the asparagus to the boiling water and cook for 2–3 minutes, just until bright green and tender-crisp.
  3. 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
  1. 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
  1. Lay the chilled asparagus on a serving platter.
  2. Drizzle generously with the mustard vinaigrette.
  3. Sprinkle the toasted breadcrumbs, grated Parmesan, and pine nuts over the top.
Chilled Asparagus Salad with Mustard Vinaigrette
Print Recipe
  • CourseSalad
  • CuisineLocal ingredients, Plant-Based
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
  1. Bring a large pot of salted water to a boil. While it heats, prepare a bowl of ice water.
  2. Add the asparagus to the boiling water and cook for 2–3 minutes, just until bright green and tender-crisp.
  3. 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
  1. 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
  1. Lay the chilled asparagus on a serving platter.
  2. Drizzle generously with the mustard vinaigrette.
  3. Sprinkle the toasted breadcrumbs, grated Parmesan, and pine nuts over the top.
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