Herbed Asparagus Salad Recipe

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Herbed Asparagus Salad Recipe

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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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-boiled large eggs, sliced

Directions

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.
Originally published as Herbed Asparagus Salad in Country May 2007, p49

Nutritional Facts

1 each: 240 calories, 23g fat (3g saturated fat), 80mg cholesterol, 339mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 5g protein.

  • 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-boiled large eggs, sliced
  1. 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.
  2. 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.
  3. Place salad greens on a serving platter. With a slotted spoon, arrange asparagus over greens. Garnish with egg slices. Yield: 6-8 servings.
Originally published as Herbed Asparagus Salad in Country May 2007, p49

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