My Asparagus Salad with a Dijon Vinaigrette isn’t your average asparagus salad. I’m talking about crisp asparagus spears with juicy cherry tomatoes, crunchy radish slices, and a sprinkle of sliced almonds for that perfect bite. Ready in 15 minutes!
Ingredients:
▢1 lb asparagus, cut into 1-inch pieces
▢1 cup cherry tomatoes, sliced in half
▢4 radishes, thinly sliced
▢½ cup sliced almonds
▢⅓ cup feta, crumbled
▢⅓ cup fresh parsley, chopped
Dijon Vinaigrette
▢2 tbsp olive oil
▢1 tsp dijon mustard
▢1 tsp red wine vinegar
▢¼ tsp kosher salt
▢⅛ tsp black pepper
Instructions:
Asparagus Salad
Blanch the asparagus by boiling for 2-3 minutes and moving them into an ice bath.
Plate the asparagus with cherry tomatoes and radishes. Top with almonds and add the dressing.
Top with feta and parsley and serve.
Dijon Vinaigrette
Place the olive oil, dijon mustard, red wine vinegar, kosher salt and black pepper in a jar. Shake well for a minute or two.
If you’re looking to up your salad game, you’ve got to try my asparagus salad. So easy and simple and absolutely delicious. First, cook the asparagus and then let it sit in ice waters to keep that beautiful color. Next, make the dressing by mixing olive oil, some Dijon mustard, red wine vinegar, salt and pepper and shake it in a jar or use an immersion blender. And now it’s time for assembling. Asparagus, radish, some tomatoes, and almonds. So delicious. I love to top mine with some feta. You can also use goat cheese. Add a little bit of green for freshness. And that’s it. Give this a try. And as always, make sure to follow
Dining and Cooking