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This cold Green Asparagus Salad is all about freshness and flavor. Crisp blanched asparagus gets tossed with a creamy vinaigrette, lots of chives, and just enough tang to keep each bite lively. It is my go-to for spring brunches and makes any meal feel like a celebration of the season. Every time I make it, the bowl is emptied faster than anything else on the table.
I first threw this salad together when I needed a last-minute side for a Mother’s Day brunch. One taste made it an instant family favorite. Now it is my most requested spring dish.
Ingredients
- Asparagus: adds earthy sweetness and crunch Choose slim spears with tight tips for the freshest flavor
- Dijon mustard: gives the vinaigrette body and tang Pick a jar that is smooth and not too spicy
- White wine or champagne vinegar: brings brightness and gentle acidity A quality bottle makes a real difference in the taste
- Extra virgin olive oil: coats everything in a silky finish Look for one labeled cold pressed and minimally processed
- Shallot: infuses sweetness and savory depth Choose shallots that are firm and have papery skin
Step-by-Step Instructions
- Blanch the Asparagus:
- Fill a large pot with water and salt it generously Bring to a rolling boil then add trimmed asparagus Cook for two to three minutes until the stalks are bright green and just tender Use tongs to lift them out and plunge directly into a bowl of ice water This guarantees the perfect crisp tender bite and preserves the color
- Make the Dressing:
- Combine Dijon mustard white wine vinegar minced shallot and a pinch of salt in a small bowl Whisk together well Let this sit for five minutes to soften the shallots Slowly pour in extra virgin olive oil whisking constantly until the dressing turns creamy and smooth This process ensures an evenly emulsified vinaigrette
- Toss and Chill:
- Cut the cooled asparagus into two inch pieces on the diagonal Place in a mixing bowl Add the dressing and toss gently so every piece is coated Stir in plenty of chopped chives Let the salad chill for fifteen minutes to let the flavors meld and the asparagus soak up the dressing
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Chives are hands down my favorite ingredient here They lend a fresh oniony brightness Every spring I remember picking chives with my grandmother and sprinkling them over just blanched asparagus It was always the finishing touch that made it special
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days The asparagus stays crisp as long as it does not sit in extra dressing Avoid freezing as it can make the asparagus mushy
Ingredient Substitutions
If you want to make it dairy free or vegan swap the Dijon for a vegan alternative or try a spoonful of white miso for savory flavor Red wine vinegar or apple cider vinegar also work in place of champagne vinegar If you are out of shallots a mild sweet onion is a good backup
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Serving Suggestions
This salad pairs beautifully with frittatas grilled chicken or a crusty loaf of bread Top with a soft-boiled egg or sprinkle over toasted pine nuts for extra flavor and texture I love serving it family style in a big shallow bowl for maximum color impact
A Springtime European Classic
Green asparagus salads trace their roots to France and Italy Traditionally served cold with vinaigrette they celebrate spring produce and simple flavors Modern versions often include creamy or cheesy touches and fresh herbs for extra depth
Frequently Asked Questions
- → How do you keep asparagus tender yet crisp in salads?
Quickly blanch the asparagus in boiling salted water for 2–3 minutes, then plunge it into ice water. This method locks in a crunchy texture and vivid color while preventing overcooking.
- → What kind of dressing works best for asparagus salads?
A creamy vinaigrette made with Dijon mustard, white wine vinegar, olive oil, and shallots complements the earthy, green flavor without overpowering it.
- → Can you make this dish ahead of time?
Yes! Prepare all the components and toss them together, then chill for at least 15 minutes. This lets the flavors meld and keeps everything crisp until ready to serve.
- → What are some ways to customize this salad?
Try adding poached eggs, toasted pine nuts, shaved Parmesan, or cherry tomatoes. Vegan and Mediterranean twists work well, too.
- → How should you serve a cold asparagus salad?
It's perfect alongside quiche at brunch, with grilled salmon, or packed into a picnic spread. The flavors and textures pair beautifully with light, springtime fare.