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Asparagus Salad Recipes

Category Vegetable
The edible spears of this garden favorite is wonderful in a variety of salads. This page contains asparagus salad recipes.


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A tasty make ahead pasta salad :-)



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

Comment Was this helpful? 8

This dish tastes yummy both room temperature and cold. I also sometimes use the last eight ingredients of this recipe for mixed green salads sprinkled with the lemon zest and capers because it tastes yummy too




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

Comment Was this helpful? 7

January 13, 2010


  • 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


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

Comment Was this helpful? 1

July 9, 2008


  • 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


  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

Comment Was this helpful? Yes

October 27, 2006

Heat soup and water. Add jello. Add cheese while hot. Mix and cool.

Comment Was this helpful? Yes

March 27, 2017

Use peanut butter and soy sauce as a basis for the dressing on this fresh asparagus salad. This page contains an asparagus salad with peanut dressing recipe.

Asparagus Salad with Peanut Dressing

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Food and Recipes Recipes Salads VegetableJune 17, 2012
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