This light and refreshing asparagus salad is perfect for warm weather dining. The asparagus is blanched to retain its bright green color and tender-crisp texture, then shocked in ice water to lock in freshness. The homemade lemon Dijon vinaigrette adds a punchy, tangy contrast with notes of garlic and herbs. It’s an ideal side dish for grilled meats or fish, or served on its own as a healthy lunch. The combination of fresh lemon juice, zest, and creamy Dijon mustard creates a balanced dressing that coats the vegetables beautifully without being heavy.
Fresh Asparagus Salad With Lemon Dijon Vinaig
Description
This light and refreshing asparagus salad is perfect for warm weather dining. The asparagus is blanched to retain its bright green color and tender-crisp texture, then shocked in ice water to lock in freshness. The homemade lemon Dijon vinaigrette adds a punchy, tangy contrast with notes of garlic and herbs. It&# 226;ÂÂs an ideal side dish for grilled meats or fish, or served on its own as a healthy lunch. The combination of fresh lemon juice, zest, and creamy Dijon mustard creates a balanced dressing that coats the vegetables beautifully without being heavy.Ingredients
Directions
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Trim the tough woody ends from the asparagus spears.
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Bring a large pot of salted water to a boil.
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Blanch the asparagus in the boiling water until tender but still bright green, about 4-5 minutes.
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Remove the asparagus with tongs and immediately plunge into a bowl of ice-cold water to stop the cooking process.
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Drain the asparagus completely and pat dry, then arrange on serving plates.
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Use a vegetable peeler to remove thin strips of peel from half a lemon, avoiding the white pith.
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Boil the lemon peel strips for 1-2 minutes to remove bitterness, then drain well.
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Squeeze the juice from the lemon to yield approximately 3 tablespoons.
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In a jar, combine the lemon juice and boiled peel strips.
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Add olive oil, corn oil, salt, pepper, and Dijon mustard to the jar.
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Seal the jar and shake vigorously until the dressing is emulsified and combined.
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Drizzle the vinaigrette over the asparagus just before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 15.1kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 3.0g1%
- Dietary Fiber 1.6g7%
- Sugars 1.4g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a non-vegan variation, add crumbled cooked bacon as suggested in the original source.
You can substitute corn oil with additional olive oil or a neutral oil like grapeseed if preferred.
Store leftover dressing in the refrigerator for up to 3 days. Shake well before reusing.
Ensure the asparagus is completely dry before dressing to prevent the vinaigrette from sliding off.
