Green Asparagus Salad Cold (Printer-Friendly)
Chilled asparagus tossed in a creamy, tangy vinaigrette for a crisp, refreshing bite packed with springtime flavor.
# What You’ll Need to Cook:
→ Salad Base
01 -
500 g fresh green asparagus, woody ends trimmed
→ Dressing
02 -
2 teaspoons Dijon mustard
03 -
1 tablespoon white wine vinegar or champagne vinegar
04 -
1 small shallot, finely minced
05 -
1/4 teaspoon fine sea salt
06 -
3 tablespoons extra virgin olive oil
→ Finishing Touches
07 -
2 tablespoons fresh chives, finely chopped
# Steps to Prepare:
01 -
Bring a large pot of salted water to a rolling boil. Add the trimmed asparagus and cook for 2–3 minutes, until just tender yet still crisp. Immediately transfer asparagus to an ice bath to halt the cooking and retain vibrant colour.
02 -
In a small bowl, whisk together Dijon mustard, white wine vinegar, minced shallot, and sea salt. Allow the mixture to rest for 5 minutes so the shallots mellow. While whisking constantly, slowly drizzle in the olive oil, continuing until a thick, creamy emulsion forms.
03 -
Cut the cooled asparagus on a bias into 5 cm pieces. Place in a mixing bowl, drizzle with dressing, and toss gently to coat evenly. Sprinkle chopped chives over the top. Refrigerate for at least 15 minutes before serving to allow flavours to develop.
# Extra Cooking Tips:
01 -
Thin asparagus spears yield the best texture after blanching and chilling.