Fresh Asparagus Salad With Lemon Dijon Vinaigrette

This refreshing asparagus salad is a delightful way to celebrate the freshest produce of the season. Tender, blanched asparagus spears provide a satisfying crunch and vibrant green color, while the homemade lemon Dijon vinaigrette adds a bright, tangy kick that balances the earthiness of the vegetables. The addition of briny black olives and optional crispy bacon creates a complex flavor profile with contrasting textures. Perfect as a light lunch, a healthy side dish for grilled meats, or a starter for a spring dinner party. It is simple to prepare, requiring minimal ingredients, yet delivers a restaurant-quality presentation and taste that will impress your guests every time.

Cooking Method: Boiling

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 15.1

Dietary: Gluten-free

Description

This refreshing asparagus salad is a delightful way to celebrate the freshest produce of the season. Tender, blanched asparagus spears provide a satisfying crunch and vibrant green color, while the homemade lemon Dijon vinaigrette adds a bright, tangy kick that balances the earthiness of the vegetables. The addition of briny black olives and optional crispy bacon creates a complex flavor profile with contrasting textures. Perfect as a light lunch, a healthy side dish for grilled meats, or a starter for a spring dinner party. It is simple to prepare, requiring minimal ingredients, yet delivers a restaurant-quality presentation and taste that will impress your guests every time.

Ingredients

1 pound Asparagus, tough ends removed
1/4 teaspoon Pepper, freshly ground
1 1/2 teaspoon Dijon mustard
1 medium Lemon (for both juice and peel)
1 slice Bacon, cooked until crisp and crumbled coarsely (optional)
1/4 cup Olive oil
4 Dry-cured black olives, pitted
2 tablespoon Corn or canola oil
1/8 teaspoon Salt

Directions

1
Bring a large pot of water to a boil.
2
Blanch the asparagus until tender but still bright green, approximately 4-5 minutes.
3
Remove asparagus with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color.
4
Drain asparagus completely and arrange on salad plates.
5
Remove half the lemon peel and cut into extremely thin strips.
6
Boil the lemon peel strips for 1-2 minutes, then drain.
7
Squeeze 3 tablespoons of juice from the lemon.
8
Combine the lemon juice and boiled peel in a jar.
9
Add the olive oil, corn oil, salt, pepper, and Dijon mustard to the jar.
10
Shake vigorously to combine the vinaigrette.
11
Drizzle vinaigrette over the asparagus and top with olives and crumbled bacon if using.

Nutrition Facts

Servings 4

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 vegan version, omit the bacon.

Blanching and shocking in ice water ensures the asparagus stays crisp and retains its vibrant green color.

Boiling the lemon peel helps remove bitterness before adding it to the vinaigrette.

Store any leftover vinaigrette in the refrigerator for up to one week.

Keywords: asparagus, salad, lemon, dijon, vinaigrette, spring, healthy, side dish, blanched, olives, bacon, fresh, light, vegetarian, easy, quick, meal

Read it online: https://www.chefs-mate.com/recipe/fresh-asparagus-salad-with-lemon-dijon-vinaigrette/