Back to Wild Asparagus Salad

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Wild Asparagus Salad Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:4 servings

Ingredients

  • 3/4 pound wild asparagus, trimmed
  • 2 tablespoons chopped pimiento-stuffed olives
  • 1 hard-boiled large 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

  • 1. Cook asparagus until crisp-tender; drain and rinse in cold water. Place in a shallow dish; top with olives and egg.
  • 2. 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 each: 323 calories, 30g fat (4g saturated fat), 53mg cholesterol, 406mg sodium, 14g carbohydrate (11g sugars, 1g fiber), 3g protein.

Reviews for Wild Asparagus Salad

Loading Image