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Asparagus Salad

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salads•european•vegetarian, gluten-free, contains dairy
20 minutes•4 servings•

Ingredients

  • 2 quarts water
  • 1 1/2 pounds asparagus – trimmed
  • 2 tablespoons lemon juice
  • 1 teaspoons Dijon mustard
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoons black pepper – freshly ground
  • 1/4 cups extra-virgin olive oil
  • 1 teaspoons lemon zest – finely grated
  • 2 tablespoons shallot – finely chopped
  • 1 ounces Parmesan cheese – shaved
  • 2 tablespoons fresh parsley – chopped
Asparagus Salad

Instructions

1. Bring 2 quarts of water to a boil in a large pot over high heat.

2. Trim the asparagus ends and cut any very thick stalks in half lengthwise; add to the boiling pot and cook until bright green and crisp-tender, 2–3 minutes, then drain well and spread on a clean towel to cool and dry.

3. In a medium bowl, whisk the lemon juice and Dijon mustard with the kosher salt and black pepper; slowly drizzle in the extra-virgin olive oil while whisking until emulsified, then stir in the lemon zest and the shallot (finely chopped).

4. Toss the cooled asparagus with about two-thirds of the vinaigrette to coat and transfer to a platter.

5. Shave the Parmesan cheese over the asparagus, sprinkle with the fresh parsley, and spoon the remaining vinaigrette on top; serve at room temperature or slightly chilled.

Asparagus salad is a bright, springtime dish that celebrates the vegetable’s tender crunch and grassy sweetness. Blanched spears are refreshed with a tangy vinaigrette, then finished with a salty, nutty accent from Parmesan and a burst of fresh herbs. The result is clean, balanced flavors and a crisp-tender texture that feels both refreshing and satisfying.

Across Europe, asparagus salads have long marked the arrival of spring, appearing in French bistros, Italian trattorie, and German kitchens. French versions often spotlight a mustard vinaigrette and sometimes grated egg (mimosa), while Italian renditions may add lemon, Parmigiano Reggiano, and herbs. German Spargelsalat frequently features white asparagus with a vinaigrette or creamy dressing; over time, these regional traditions shaped a broad, pan-European template built on lightly cooked asparagus and a well-seasoned dressing.