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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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4 servings


  • 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


  • 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.
Nutrition Facts
1 each: 323 calories, 30g fat (4g saturated fat), 53mg cholesterol, 406mg sodium, 14g carbohydrate (11g sugars, 1g fiber), 3g protein.

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