Cold Lemon Asparagus Salad Recipe

by katerina on May 24, 2010

If you are looking for an easy and healthy recipe to make ahead for a potluck, dinner party or barbecue, try this cold asparagus salad. The asparagus should be cooked until it softens just the teeniest bit but is still quite firm. When tossed with the green onions and fresh lemon juice it is tart and refreshing.

Cold Lemon Asparagus Salad Recipe

This cold asparagus salad can be made right before it is served, or hours ahead and stored in the fridge. By blanching the asparagus it will keep it’s vibrant colour for hours.

Cold Lemon Asparagus Salad

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Cold Asparagus Salad

(serves 2)

1 bunch of asparagus, woody ends removed.

Lemon vinaigrette dressing:
1/3 cup vegetable oil
1/4 cup lemon juice
1/4 cup sliced green onions
1 tablespoon Dijon style mustard
1 teaspoon sugar
1/2 teaspoon salt

First blanche the asparagus. To blanche the asparagus put it in boiling water for 1 minute and then immerse in ice water to stop the cooking.

In a container with a tight lid combine all vinaigrette ingredients and shake to combine, asna asparagus and shake again to toss. Chill until you are ready to serve and you can serve it cold or at room temperature


Prep Time: 10 minutes | Cooking Time: 1 minutes | Total Time:15 minutes
Calories(approximate per serving): 200



{ 14 comments… read them below or add one }

Joanne May 24, 2010 at 5:12 pm

I’m so glad you reposted this! It looks so fresh and delicious.

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Kalynskitchen May 24, 2010 at 5:35 pm

Love the sound of this!

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Karyn May 25, 2010 at 7:45 am

i really like how easy and simple this one is. sounds perfect for a crazy day

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Natalie (The Sweets Life) May 25, 2010 at 9:55 am

I love asparagus and don’t think I’ve ever had it cold. I’ll have to try this sometime!!

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katerina May 25, 2010 at 10:49 am

Joanne – thanks! It was a household favorite and desperately in need of a new picture.

Kalyn – it is up your alley!

Karyn – easy and simple is always good.

Natalie – I am always surprised by how the temperature effects the flavour, if anything you get a stronger asparagus flavour.

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Katie Mae May 25, 2010 at 7:13 pm

What if you roasted the asparagus first?

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Angela May 25, 2010 at 10:40 pm

That’s, like, my favorite salad dressing! How did you know? But I’ve never had it with asparagus. If I see some good stuff at the farmer’s market, I will.

Looks like really wonderful, simple dish.

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katerina May 26, 2010 at 7:39 am

Katie Mae – my only concern is that it might get overcooked? You would just want to only roast or grill it briefly I think.

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Kevin (Closet Cooking) May 29, 2010 at 12:31 pm

This sounds like a great way to enjoy the asparagus!

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Amanda July 26, 2010 at 5:30 pm

Made this tonight with gold zucchini added and it was delish!! Thanks for sharing this wonderful recipe!

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Judy Lee May 30, 2011 at 6:37 pm

Thank you for sharing this wonderful recipe!!
Everyone at our Memorial Day party commented that it was fresh and delicious.
FYI…
I did add a touch more sugar “to taste” to off-set the lemon.

A real winner. I will make again.

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katerina May 31, 2011 at 9:14 am

Amanda – intersting! I will have to try that.

Judy – So glad you enjoyed it. I use sugar quite often to offset bitter or tart flavours (i.e. in tomato sauce).

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Sean D January 7, 2012 at 11:33 pm

Added a Sherry Vinegar to taste to counteract the lemon. Excellent. Though I wish this recipe didn’t waste so much of the asparagus… Any ideas for something to do with the other five inches of veggies?

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katerina January 8, 2012 at 10:01 am

@Sean, is this because your asparagus is really woody so when you trim it use lose 5 inches? That’s a lot, but they aren’t in season right now. Another alternativ for dealing with woody ends is just to trim a tiny bit off the end (say 1/2″) and then use a vegetable peeler to remove any of the extra fibrous outer skin of the ends.

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