Asparagus Salad | Almanac.com

Asparagus Vinaigrette Salad

Asparagus salad with basil, pesto, hardboiled eggs, and croutons
Photo Credit
Becky Luigart-Stayner
The Editors
Makes 6 servings.
Preparation Method
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Our Asparagus Vinaigrette Salad is a special spring treat! When those freshly harvested stalks hit the markets, grab them while you can… or better yet, grow your own asparagus! Asparagus tastes great roasted or raw. 

Click here for seven other awesome salads!

2 pounds fresh asparagus, rinsed and trimmed
3 or 4 large handfuls fresh baby spinach
handful fresh Italian parsley
salt and freshly ground black pepper, to taste
1 cup Mustard Vinaigrette, divided (recipe below)
1 hard-boiled egg, finely chopped
1 cup herb-flavored croutons (whole, if small, otherwise partially crushed)
shavings of fresh Parmesan cheese (optional)
  1. Put two dinner plates into the freezer.
  2. Lay the asparagus in a steamer basket. Put ½ inch of water into a large pot and bring to a boil. Carefully put the steamer basket into the boiling water, cover, and steam for 3 minutes, or until the spears are bright green in color.  Don’t overcook! (Pencil-thin spears cook quickly; thumb-thick ones require 1 to 2 minutes more. Avoid wilting the spears.)
  3. Remove the plates from the freezer and immediately transfer the asparagus onto them, spreading the spears so that they do not overlap. Set aside to cool. (Do not plunge the asparagus into cold water; this often leaves it waterlogged.) Or cover and refrigerate for 1 to 2 hours before serving.
  4. Mix the spinach and parsley and arrange them in a bed on a large platter. Season with salt and pepper. Lay the asparagus spears over the greens. 
  5. Drizzle with 1⁄4 cup of the vinaigrette and top with the egg, croutons, and Parmesan cheese, if using. Pass the remaining vinaigrette at the table.

Mustard Vinaigrette

1/4 cup balsamic, champagne, or red-wine vinegar
2 to 3 teaspoons Dijon-style mustard
1 clove garlic, minced
2 to 3 teaspoons light-brown sugar
3/4 cup olive oil
1/2 teaspoon salt, or to taste
freshly ground black pepper, to taste

Combine the vinegar, mustard, garlic, and brown sugar in a bowl and whisk well. Add the olive oil in a slow, steady stream, while whisking. Add the salt and pepper, to taste, continuing to whisk.

Note: Alternatively, combine all of the ingredients in a small jar with a tight lid and shake it vigorously. Taste and adjust the seasonings, if desired.

Variations on Mustard Vinaigrette:

Tomato Vinaigrette: Whisk 1 tablespoon of tomato paste into Mustard Vinaigrette after adding the olive oil. Taste and adjust the seasonings with a pinch of brown or regular sugar, if desired.

Herb Vinaigrette: Add up to 1 tablespoon of chopped fresh or 3/4 teaspoon of dried basil, oregano, or thyme to Mustard Vinaigrette when you add the salt and pepper.

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The Almanac Chefs

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