Chilled Asparagus Salad with Lemon-Dijon Vinaigrette
Asparagus can be eaten raw, steamed, broiled, grilled, roasted or incorporated into casseroles and salads like our Chilled Asparagus Salad with Lemon-Dijon Vinaigrette!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.udel.edu.
Ingredients
- 2 bunches of asparagus, washed and ends trimmed (about 30-40 spears)
- 3 tablespoons extra virgin olive oil
- Juice of one lemon
- 2 tablespoons sherry vinegar (can use white vinegar)
- 2-3 teaspoons Dijon mustard
- 2 teaspoons honey (vegans: use agave syrup)
- Sea salt and freshly ground pepper to taste
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