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Fresh Asparagus Salad

Yield 6 servings


  • 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)

How to Make It

  1. 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.

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

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

  4. Prep: 10 min., Cook: 3 min.