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.
From Medford Lakes, New Jersey, Elissa Armbruster writes, "This simple salad's one of the best I've tasted - and it's so pretty, too! A friend served it at a baby shower...all of us were raving over it and asking for the recipe."
From her Nepean, Ontario home, subscriber Lorrie Donald pens, "Our entire family loves asparagus! This recipe is among our very favorites. The salad has such a fresh taste, while the Dijon mustard adds a bit of tartness to the dressing."
A delightful change of pace from hot vegetable side dishes, this lovely asparagus salad gets an Asian twist with a simple marinade and sesame seeds. Once you try it, you'll serve it time and again.
-Linda Hutton, Hayden, Idaho
"This salad is a unique way to present this pretty spring vegetable," notes Paula Bass of Washington, North Carolina. Mushrooms and walnuts add interest to the creamy dressing that's poured over the cool cooked spears.
My sister served this salad one night when we were dinner guests. It's very easy to prepare, and the cool tangy change from eating asparagus as a hot side dish makes one sit up and take notice. My brother-in-law gets credit for creating the unique delicious salad.
-Kathy Willis, Pryor, Oklahoma
Our grandchildren love roasted asparagus—especially in this refreshing salad. The orange dressing gives it "zing", and sunflower kernels add crunch. I like to make it with my homegrown asparagus.
—Virginia Anthony of Jacksonville, Florida
This chilled beef salad is a sensational switch from your everyday dinners. Colorful veggies provide the make-ahead main dish with crispness, while soy sauce and sesame oil flavor the homemade dressing.
—Betty Rassette of Salina, Kansas
I made up this recipe when I needed a last-minute potluck dish and I had a lot of asparagus on hand. This salad went over so well that I serve it again and again. No one seems to get tired of it.
—Beverly Scalise of Bend, Oregon