Asparagus Vinaigrette Salad Recipe

Asparagus Vinaigrette Salad Recipe
Asparagus Vinaigrette Salad Recipe photo by Taste of Home
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Asparagus Vinaigrette Salad Recipe

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My mom has a large asparagus bed, so I'm kept well-supplied with asparagus all spring. I helped her plant it years ago and have a "My Most Embarrassing Moment" story from that day - I planted all the asparagus with the roots facing up! I still get kidded about it.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1-1/4 pounds fresh asparagus, cut into 2-inch pieces
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/3 cup sliced green onions
  • 1/2 cup olive oil
  • 1/4 cup cider or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme

Directions

In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 4-6 servings.
Originally published as Asparagus Vinaigrette Salad in Country Extra March 1998, p51

Nutritional Facts

3/4 cup: 180 calories, 18g fat (2g saturated fat), 0 cholesterol, 236mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein.

  • 1-1/4 pounds fresh asparagus, cut into 2-inch pieces
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/3 cup sliced green onions
  • 1/2 cup olive oil
  • 1/4 cup cider or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  1. In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 4-6 servings.
Originally published as Asparagus Vinaigrette Salad in Country Extra March 1998, p51

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