Salade Froid Asperges aux Citron-Dijon Vinaigrette - Cold Asparagus Salad

Salade Froid Asperges aux Citron-Dijon Vinaigrette - Cold Asparagus Salad

This easy to make salad of chilled asparagus with a simple dressing is simple, light and, refreshing. It is a wonderful dish before a main course or, in the French way, served as a palette cleanser afterwards.

5 from 2 votes

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Course: Appetizer, Lunch, Salad

Cuisine: French, Northeastern France

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Gallon plastic freezer bag(s)
Large bowl of ice water
Colander

Ingredients

1½ lb Asparagus spears, washed and root end trimmed
3 tbsp Extra-virgin olive oil
1 Lemon, juiced
2 tbsp Sherry or white wine vinegar
1 tbsp Dijon mustard
2 tsp Honey
1 pinch Salt and freshly ground pepper

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Instructions

Put a large bowl of water and ice in the sink. Put 1 tsp salt, ¼ cup water, and trimmed asparagus in a plastic freezer bag ¾ sealed. Microwave for 3 minutes, drain out liquid and immediately submerge in the bowl with ice water. After 1 minute, drain in colander.
In a covered container, add olive oil, lemon juice, vinegar, mustard, honey, salt and pepper. Cover and shake vigorously to emulsify.
Drain asparagus, pat dry, put in a serving bowl or platter. Cover in vinaigrette. Put in refrigerator for 15 minutes or up-to 2 hours to let flavors meld. Serve.

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