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Cold Asparagus Salad

Cold Asparagus Salad

This Cold Asparagus Salad celebrates asparagus at its finest with a tangy lemon vinaigrette and shaved parmesan. It's a refreshing, elegant side dish perfect for spring and summer gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 2 pounds fresh asparagus spears
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/3 cup parmesan cheese, shaved
  • 1 cup cherry tomatoes, halved
  • Salt to taste
  • Black pepper to taste
  • Pinch of red pepper flakes (optional)

Method
 

  1. Prepare the asparagus by trimming off the woody ends.
  2. Bring a large pot of salted water to a boil and prepare an ice bath.
  3. Add the asparagus to the boiling water and blanch for 2-3 minutes until bright green and crisp-tender.
  4. Transfer the asparagus to the ice bath to cool completely, then drain and pat dry.
  5. Cut the cooled asparagus into 2-inch pieces and place in a large serving bowl with the halved cherry tomatoes.
  6. Whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
  7. Pour the dressing over the asparagus and tomatoes, tossing gently to coat.
  8. Refrigerate the salad for at least 30 minutes before serving, then top with shaved parmesan and optional red pepper flakes.

Notes

Don't skip the ice bath to preserve the bright green color of the asparagus. Pat the asparagus dry after blanching to avoid a watery salad.