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Wild Asparagus Salad

 Wild Asparagus Salad
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
4 ServingsPrep: 20 min. + chilling

Ingredients

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

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