This simple salad with a light, savory dressing appeals to asparagus lovers. Variations of this recipe include adding cannellini beans, radish, and feta. This chilled salad retains the slight crunch of quickly boiled asparagus. Asparagus means “shoot” or “sprout” in Greek and is believed to have originated in the eastern Mediterranean region 2,000 years ago. Most of the fresh-grown asparagus in the United States comes from California. It is one of the most nutritionally well-balanced vegetables.
Recipe Servings: 8
+ 2 minutes resting
- Bring water to a boil in a large pot set over medium heat. Add a pinch of salt and the sugar.
- Fill a large bowl with cold water and some ice cubes. Plunge the asparagus into the ice water before cooking it to revive any limp spears.
- Place asparagus in boiling water and cook 2–3 minutes.
- Transfer the asparagus to the ice water using a slotted spoon and let it rest there 2–3 minutes.
- Remove spears from water and pat dry.
- Chill asparagus in the refrigerator.
- Whisk together the lemon juice, vinegar, honey, and mustard in a medium bowl.
- Stir in oil and season with salt and pepper.
- Toss the chilled asparagus with the dressing until completely coated.
- Serve cold.
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