Description
A refreshing, old-fashioned asparagus salad with a zesty vinaigrette. Perfect for spring, this classic dish highlights fresh vegetables with a balanced blend of olive oil, vinegar, and Dijon mustard.
Ingredients
1 bundle (500g) fresh green asparagus
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon Dijon mustard
Salt (to taste)
Black pepper (to taste)
1 small finely chopped shallot (optional)
Instructions
Trim asparagus by snapping off fibrous ends
Peel thick asparagus stalks if needed
Combine mustard and vinegar in a bowl, then slowly drizzle in olive oil while whisking to emulsify
Season with salt, pepper, and optional shallot
Toss asparagus in the vinaigrette
Cook asparagus in boiling salted water for 5-15 minutes depending on thickness
Drain and serve immediately, adding extra dressing as desired
Notes
Use very fresh asparagus for best texture
Adjust vinegar strength to taste
Leftovers can be kept refrigerated for 1 day but are best served fresh
Optional: Add fresh herbs like tarragon or chives
- Prep Time: 15
- Cook Time: 12
- Category: Apéritifs & sauces
- Method: Boiling & Tossing
- Cuisine: French
Nutrition
- Serving Size: 1 serving (125g asparagus + 2 tbsp vinaigrette)
- Calories: 85
- Sugar: 0.5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg