Recipe: Chilled Asparagus Salad with Lemon-Dijon Vinaigrette

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A plate of Chilled Asparagus Salad with Lemon-Dijon Vinaigrette

Chilled Asparagus Salad with Lemon-Dijon Vinaigrette



  • 2 bunches of asparagus, washed and ends trimmed (about 30-40 spears)
  • 3 tablespoons extra virgin olive oil
  • Juice of one lemon
  • 2 tablespoons sherry vinegar (can use white vinegar)
  • 2-3 teaspoons Dijon mustard
  • 2 teaspoons honey (vegans: use agave syrup)
  • Sea salt and freshly ground pepper to taste


  1. Fill a large bowl with water and ice. Set aside
  2. Bring a large pot of lightly salted water to a boil. Add the asparagus and cook for 2-3 minutes or until crisp-tender.  Drain quickly and immediately transfer to the ice bath for 2 minutes to cool.
  3. For the vinaigrette, whisk together the ingredients until emulsified.  
  4. Thoroughly drain the asparagus and blot with paper towels. Toss the asparagus with the vinaigrette and arrange the spears on a platter. You can chill in the refrigerator for another 15-20 minutes to allow the vinaigrette to absorb further  into the asparagus. 

Video directions

A recipe video for making Chilled Asparagus Salad with Lemon-Dijon Vinaigrette:

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.