Asparagus Salad with Lemon Vinaigrette
A fresh and vibrant asparagus salad tossed in a zesty lemon vinaigrette, perfect for a light and healthy meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp extra virgin olive oil
- 1 lemon, juiced and zested
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley
- 2 tbsp sliced almonds, toasted (optional)
Instructions
- Bring a pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until tender-crisp. Drain and immerse in ice water to stop cooking. Drain again.
- In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, honey, and olive oil until emulsified.
- Place asparagus in a large bowl and pour lemon vinaigrette over it. Toss to coat evenly.
- Season with salt and pepper to taste.
- Sprinkle chopped parsley and toasted almonds on top before serving.
Notes
For added protein, top the salad with crumbled feta cheese or grilled chicken slices.