Home > Recipes > Wild Asparagus Salad

Wild Asparagus Salad Recipe

When most fresh vegetables are yet to sprout, the first shoots of asparagus make a mouthwatering treat. This is the first vegetables dish on our table every year.—Karen Grasley, Quadeville, Ontario

This recipe is:

Quick

[X]

Rate Wild Asparagus Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Wild Asparagus Salad Recipe

Prep: 20 min. + chilling

Yield: 4 Servings

20 20

Ingredients

3/4 pound wild asparagus, trimmed
2 tablespoons chopped pimiento-stuffed olives
1 hard-cooked egg, chopped
1/2 cup canola oil
5 tablespoons lemon juice
3 tablespoons cider vinegar
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
Dash cayenne pepper
Cherry tomatoes, halved

Directions

Cook asparagus until crisp-tender; drain and rinse in cold water. Place in a shallow dish; top with olives and egg.
In a jar with tight-fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper; shake well. Pour over asparagus. Chill for several hours or overnight. Garnish with tomatoes. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 323 calories, 30 g fat (4 g saturated fat), 53 mg cholesterol, 406 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Wild Asparagus Salad in Taste of Home February/March 1996, p59