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Asparagus Vinaigrette

 Asparagus Vinaigrette
I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing. -Marcy Fechtig, Burnt Prairie, Illinois
6-8 ServingsPrep: 15 min. + chilling


  • 1-1/2 cups olive oil
  • 1/2 cup white vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 to 4 radishes, sliced
  • 1/4 cup chopped green pepper
  • 3 tablespoons dill pickle relish
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives
  • 2 pounds fresh asparagus, trimmed
  • Lettuce leaves
  • 3 hard-cooked eggs, sliced
  • 2 medium tomatoes, cut into wedges


  • In a small bowl, whisk the first five ingredients. Add the radishes,
  • green pepper, relish, parsley and chives.
  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus;
  • cover and boil for 3 minutes. Drain and immediately place asparagus
  • in ice water. Drain and pat dry.
  • Transfer asparagus to a glass dish; pour dressing over top. Cover and
  • chill for at least 4 hours.
  • To serve, arrange lettuce on a serving platter. With a slotted spoon,

2 of 2

Asparagus Vinaigrette (continued)

Directions (continued)

  • remove asparagus; arrange over lettuce. Garnish with eggs and
  • tomatoes. Drizzle with some of the dressing. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 419 calories, 43 g fat (6 g saturated fat), 80 mg cholesterol, 274 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein.