Fresh Asparagus Salad with Lemon Dijon Vinaigrette
Submitted by markarian
Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
25 minThis asparagus salad leans on a French-style technique that home cooks often skip: the lemon peel gets thinly julienned and briefly boiled before joining the vinaigrette. That quick blanch mellows the bitterness in the pith while keeping the citrus oil in the zest, so the dressing tastes bright instead of sharp.
The asparagus itself needs close attention during blanching. Pull the spears the moment they turn vivid green and still have a slight snap, then plunge them into ice water immediately. This locks in color and keeps them from going limp and olive-drab on the plate.
The dressing recipe makes extra on purpose. A jar of this lemon Dijon vinaigrette in the fridge transforms any bowl of greens or steamed vegetables for the next week.
Chef Tips
- Snap the woody ends off each spear where they naturally break, usually about an inch or two from the bottom.
- Thin pencil asparagus needs only 2 to 3 minutes of blanching; thick spears may need the full 5.
- Shake the vinaigrette hard right before spooning, the oil and lemon separate quickly.
- Use thick-cut bacon and crumble it while still warm for the best texture.
Variations
- Swap black olives for shaved Parmesan or crumbled feta.
- Add a soft-boiled egg on top to turn this into a light lunch.
- Replace corn oil with walnut oil for a nuttier finish.
Ingredients
Directions
Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4 to 5 minutes).
Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color.
Drain completely and arrange the asparagus on two salad plates.
Remove half the lemon peel and cut into extremely thin strips.
Boil for 1 to 2 minutes; drain.
Squeeze 3 tablespoons juice from the lemon.
Put the juice and boiled peel in a jar.
Add the oils, salt, pepper and Dijon mustard.
Shake vigorously to combine. (This makes ¾ cup dressing.
Refrigerate the unused portion for future salads.)
At serving time, spoon some vinaigrette over the asparagus.
Sprinkle the crumbled bacon and pitted olives over the top, along with a grind of pepper.
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