Asparagus Salad Recipes

Asparagus with Mustard Dressing and Capers

Ingredients:

• 1 lb. asparagus, trimmed
• 2 hard boiled egg "yolks"
• 1 tsp. Dijon mustard
• 1 medium lemon, zested and juiced
• 1 Tbsp. white wine vinegar
• 1/2 tsp. paprika
• salt and pepper to taste
• 1/4 cup olive oil
• 1 Tbsp. capers

Directions:

Bring a medium pot to boil, add the asparagus and boil until just tender, about 2 to 3 minutes. Drain and set aside.

Meanwhile, place the egg yolks in a small bowl and mash them with a fork until there are no clumps. Add the mustard, lemon juice, vinegar, paprika, salt and pepper, and whisk until smooth. Drizzle in the olive oil, while whisking, to make a creamy dressing.

Place the asparagus on serving plate(s) and sprinkle the lemon zest and capers over the asparagus. Drizzle with the dressing and serve.

By Deeli from Richland, WA

Asparagus and Tomato Pasta Salad

Ingredients:

• 8 oz. uncooked pasta spirals
• 3/4 lb. fresh asparagus, broken in to bite size pieces
• 1/4 cup extra virgin olive oil
• 2 Tbsp. balsamic or red wine vinegar
• 1 Tbsp. Dijon mustard
• 1/2 tsp. garlic salt
• 3/4 cup red or yellow bell pepper, diced
• 2 tomatoes, cut into bite size pieces

Directions

Cook pasta al dente as directed on package and add asparagus for last 3 minutes of cooking and then drain. Rinse with cold water until cooled and drain again.

Whisk oil, vinegar, mustard and garlic salt briskly in a small bowl.

Place pasta mixture, bell pepper, tomatoes and oil mixture in a large bowl and toss gently.

Cover and refrigerate for one hour to blend flavors before serving.

This salad refrigerates very well for up to two days.

By Deeli from Richland, WA

Chinese Asparagus Salad

Ingredients:

• 2 pounds fresh asparagus
• 1/4 cup soy sauce
• 1/2 tsp. granulated sugar
• 1/2 tsp. cider vinegar
• 1/2 tsp. salt
• 2 tsp. sesame oil

Directions:

Wash and peel the asparagus. Cut spears diagonally in 1 1/2 inch lengths. Cook asparagus pieces in boiling water for 1 minute. Drain and rinse under cold water. Combine soy sauce, sugar, vinegar, salt, and oil in large bowl. Add asparagus and toss. Chill well before serving.

Source: friend

By Sandy from Graettinger, IA

Asparagus Salad

Ingredients:

• 1 cup cream of asparagus soup (1 use 1 can)
• 1 package Lime jell-O
• 1 (8 oz.) package Cream cheese softened
• 1/2 cup water

Heat soup and water. Add jell-O. Add cheese while hot. Mix and cool.

Add:

• 1/2 cup mayonnaise
• 3/4 cup celery chopped
• 1 tsp. grated onion
• 1/2 cup pecans, chopped
• 1 small jar chopped pimentos
• 1/2 cup chopped green pepper

Mix and pour into 9x9 inch pan. Chill.

By Trudy from Springfield, IL

Deeli's Asparagus Salad

Ingredients:

• 1 1/2 lb. medium asparagus
• 1 cucumber
• 1 basket cherry tomatoes
• 1/2 medium red onion
• 3/4 cup pitted Kalamata olives
• 1/4 cup nonpareil capers
• 2 Tbsp. red wine vinegar
• 2 Tbsp. extra-virgin olive oil
• salt and freshly ground pepper
• Parmesan cheese to taste, shredded
• sourdough bread, sliced
• unsalted butter, room temperature

Directions:

1. Snap off and discard the tough ends of asparagus. Snap each spear into three or four pieces. Bring a medium pot of water to boil (salted if desired).
2. Prepare an ice bath. Boil asparagus until just tender, about 2 to 3 minutes. Drain asparagus and ice bath right away.
3. Once asparagus is cooled, drain and place on dry, clean kitchen towel.
4. In a small bowl, whisk red wine vinegar and olive oil. Add salt and pepper to taste.
5. Cut cucumber in half lengthwise and then cut into 1/2 inch slices. Cut red onion into 1/4 inch slices.
6. In a large bowl, combine and toss asparagus, cucumber, tomatoes, red onions, olives, and capers. Add vinaigrette and toss again until salad is coated. Sprinkle well with Parmesan if desired.
7. Serve with sour dough bread and butter.

Note: Any leftover salad will remain fresh for up to three days in the refrigerator.

By Deeli from Richland, WA