Easy Asparagus Salad
User Reviews
5
Easy Asparagus Salad
Description
This salad starts by steaming asparagus just until tender-crisp, then cutting it into bite-sized pieces. Cherry tomatoes and diced red onions add freshness and sweetness, while sliced black olives contribute a salty depth. The dressing, made from extra-virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper, is whisked until emulsified and gently tossed with the salad ingredients. Careful mixing helps preserve the delicate asparagus tips.
The dish balances crispness from vegetables with savory, tangy notes from the dressing, making it refreshing. The asparagus texture remains slightly firm while coated lightly with a velvety dressing. This preparation highlights the natural flavors without heaviness.
The salad can be served immediately or chilled up to four hours, making it a convenient starter or side. Removing it from the fridge and tossing gently before serving revives its texture. Portions are generous and can comfortably serve three to four people.
Avoid overcooking asparagus to keep its crispness and color. Handle asparagus tips carefully during mixing to prevent breakage. Leftovers should be stored in an airtight container and consumed within a couple of days for best quality.
Ingredients
Salad:
- 1 bunch asparagus tough ends trimmed
- 1 cup cherry tomato halved; 5 ounces
- ¼ cup red onions diced; 1 ounce
- ¼ cup black olives sliced
Dressing:
- 1 tablespoon olive oil extra-virgin
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic minced, fresh
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
Instructions
- Steam the asparagus until just tender. Drain it into a serving bowl and let it cool for about 10 minutes. Cut it into bite-size pieces.
- Meanwhile, chop the tomatoes and onion. Place the dressing ingredients in a medium bowl and whisk them until they emulsify into a velvety dressing.
- Add the tomatoes, onions, olives, and asparagus to the serving bowl and gently mix. Pour the dressing on top and mix again. Be gentle so that the delicate asparagus heads remain intact.
- Serve the salad immediately, or cover and keep it in the fridge for up to four hours until ready to serve. Remove it from the fridge 15 minutes before serving and gently toss again.
Notes
- Steam asparagus until tender-crisp to maintain texture and avoid limpness.
- Mix salad ingredients gently to keep asparagus tips intact.
- This recipe yields generous servings suitable for 3–4 people.
- Store any leftovers in an airtight container in the fridge and consume within two days.
- Before serving leftovers, remove from fridge 15 minutes ahead and toss gently again.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 0.5recipe | |
| Calories | 142kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 317mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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