Chilled Asparagus in Vinaigrette Recipe

A refreshing and crisp chilled asparagus salad
Yield: 4    Preparation Time: 10 minutes    Cooking Time: 5 minutes
This delicious salad recipe made from salted and chilled asparagus is a great side dish or salad whether for dinner or lunch. It is surprisingly quick to put together, too.


32 small fresh green asparagus stalks, washed and ends trimmed
2tbsp of granulated sugar
2 lemons, juiced
4tbsp of olive oil
2tbsp of white wine vinegar
2tbsp of smooth Dijon mustard
1tsp of honey

Recipe Instructions

Cooking the asparagus al-dente

Pour some water in a pot (about 5 liters) and bring it to a boil. Once boiling, add a pinch of salt. Taste the salted water to make sure you have put enough to make it taste a bit like to seawater. Add the sugar and stir.

Before cooking the asparagus, make sure to let it sit in an ice bath first. Fill a bowl with cold water, add some ice cubes and plunge all the asparagus there. After a minute or two, remove them from the ice bath and plunge them in the boiling salted water. Blanch it for about two minutes after which you will transfer them using a slotted spoonto the ice bath a second time. This will stop the cooking process and will make the asparagus retain their crisp texture.

Once the asparagus has cooled, make sure to dry them completely. That is the secret in fully maximizing the flavor of the asparagus. After drying, line them up on a plate and put in the fridge.

Making the vinaigrette

Get a bowl and combine the fresh lemon juice, mustard, white wine vinegar and honey together and whisk. As you are whisking, slowly but continuously add the olive oil into the mixture. Adjust the taste according to your preference. After adding any additional ingredient, make sure to whisk again to spread out the taste evenly.


Before serving, toss the chilled (and completely dried) asparagus in the vinaigrette. Make sure each asparagus has been coated with the dressing.


Side Dish, Salad