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Herbed Asparagus Salad

 Herbed Asparagus Salad
This salad is a wonderful way to serve fresh-cut asparagus. The tarragon and oregano are a nice surprise in the lemon and oil dressing, and the boiled eggs make a pretty, tasty garnish.
6-8 ServingsPrep: 20 min. + chilling


  • 2 pounds fresh asparagus, cut into 1-inch pieces
  • 3/4 cup canola oil
  • 1/2 cup lemon juice
  • 1-1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon coarsely ground pepper
  • 1 garlic clove, minced
  • 8 cups torn mixed salad greens
  • 3 hard-cooked eggs, sliced


  • 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. Place in a large bowl.
  • In a small bowl, whisk the oil, lemon juice, sugar, salt, oregano,
  • tarragon, pepper and garlic. Pour over asparagus; cover and
  • refrigerate for at least 2 hours.
  • Place salad greens on a serving platter. With a slotted spoon,
  • arrange asparagus over greens. Garnish with egg slices. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 each) equals 240 calories,

2 of 2

Herbed Asparagus Salad (continued)

Nutritional Facts: 23 g fat (3 g saturated fat), 80 mg cholesterol, 339 mg sodium, 7 g carbohydrate, 2 g fiber, 5 g protein.