Asparagus Vinaigrette Recipe

5 1 2
Asparagus Vinaigrette Recipe
Asparagus Vinaigrette Recipe photo by Taste of Home
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Asparagus Vinaigrette Recipe

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5 1 2
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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 snipped chives
  • 2 pounds fresh asparagus, trimmed
  • Lettuce leaves
  • 3 hard-boiled large eggs, sliced
  • 2 medium tomatoes, cut into wedges

Directions

In a bowl, whisk together the first five ingredients. Add the radishes, green pepper, relish, parsley and chives.
In a large skillet, bring 2 cups 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, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing. Yield: 6-8 servings.
Originally published as Asparagus Vinaigrette in Taste of Home April/May 1995, p39

Nutritional Facts

1 each: 419 calories, 43g fat (6g saturated fat), 80mg cholesterol, 274mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 4g protein.

  • 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 snipped chives
  • 2 pounds fresh asparagus, trimmed
  • Lettuce leaves
  • 3 hard-boiled large eggs, sliced
  • 2 medium tomatoes, cut into wedges
  1. In a bowl, whisk together the first five ingredients. Add the radishes, green pepper, relish, parsley and chives.
  2. In a large skillet, bring 2 cups 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.
  3. To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing. Yield: 6-8 servings.
Originally published as Asparagus Vinaigrette in Taste of Home April/May 1995, p39

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FriedaG User ID: 1671534 1196
Reviewed Jan. 31, 2008

"I'm always proud to serve this gorgeous salad. And it tastes as good as it looks. This recipe was the breakthrough to get my husband to try asparagus. His response was, "Hey, this is not bad!" He's gone on to eat asparagus in other ways, too."

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