Fresh Asparagus Salad

Southern Living
6 servings


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2 pounds fresh asparagus
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 teaspoons chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 shallot, chopped (optional)
1 hard-cooked egg, chopped (optional)


Snap off tough ends of asparagus. Cook in boiling salted water to cover 2 to 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain and set aside.

Whisk together oil, next 6 ingredients, and, if desired, shallot.

Drizzle asparagus with vinaigrette, and sprinkle with chopped egg, if desired.

Prep: 10 min., Cook: 3 min.

Created date

December 2001