Mustard Vinaigrette Asparagus Salad is a must for asparagus lovers, chopped or not, dipped or not, this roasted cold spring appetizer is so good!
Cold Asparagus Salad
Spring has arrived and the signs are everywhere. The temperature is rising and the days are getting longer. The Cherry blossoms bloomed and thousands flocked to catch a glimpse of these gorgeous trees.
The fleeting nature of these blossoms are a reminder to appreciate them while they’re here and not to take them for granted.
Everything is temporary and isn’t one of life’s greatest lessons is to treasure what we value before it’s gone?
I don’t always remember that, but one thing I don’t take for granted are seasonal fruits and vegetables. Locally grown and abundant, they are a welcome change from winter produce.
Without a doubt, one of my favorite spring vegetables is asparagus and there’s nothing like it fresh from the garden.
I love it so much that, even when it’s not in season, I will buy it from the grocery store year round.
When I first saw the asparagus sprout in my garden, I was so excited, I couldn’t stop talking about it.
I nearly talked Ken’s hear off, so when it was time to harvest it, he was relieved because it meant doing something with the asparagus, rather than blabbing about it.
Growing up, I was used to warm asparagus recipes. Eating cold asparagus or a cold asparagus salad, was a foreign concept to me until my Grandmother introduced me to this roasted asparagus salad.
This chopped, cold asparagus salad was so refreshing and unlike anything I had experienced before. Her secret was the dressing.
This spring asparagus salad made with mustard vinaigrette dressing is designed to accompany almost any main dish or as an appetizer.
Perfect by itself as a lunch salad, it’s truly spring on a plate!
Roasted asparagus salad is a family favorite and is an amazing way to eat asparagus. Once you’ve made this mustard vinaigrette salad dressing, this dish takes very little time to prep.
It’s so versatile, mustard vinaigrette dressing can be used as a meat marinade and makes salad of any kind delightfully delicious.
What sets this spring asparagus salad apart from the others is this dressing. So easy to make and full of flavor, it stands above and beyond store-bought ones.
This mustard vinaigrette dressing is light, healthy and gives this roasted asparagus salad a tangy flavor that will light up your taste buds!
Cold Asparagus Appetizer with Dip
This Mustard Vinaigrette Asparagus Salad can makes a great cold asparagus appetizer. Serve cold, cooked asparagus spears with a bowl for dipping and you will not be disappointed.
Ken and I met on an elevator of the same building we were living in. I think synchronicity was at play because we kept running into each other.
Cold Asparagus Appetizer with dip was one of the things I made for Ken when we first started dating. I remember the perplexed look on his face when he tried it.
He’d never eaten cold asparagus in his life and, after a few bites, he said he liked it. My sense is he didn’t really care for it and just wanted to make a good impression.
But over the years, he’s learned to love it and always asks for seconds.
When my son, Patrick, was young, getting him to eat asparagus was a challenge to say the least.
But I knew he liked mustard and, when I made this Mustard Vinaigrette Dressing, he gobbled up this Cold Asparagus Appetizer so fast, I had to do a double take!
Patrick would pretend the asparagus spears were divers and he got a kick out of dipping them in his bowl.
He enjoyed playing this game so much, he actually got some of his friends eating it too!
Although that was a surprise, it warmed my heart and my only regret was not capturing those smiling faces on camera.
Chopped Asparagus Salad
Serve this roasted asparagus salad with the spears in tact or chopped up into bite sized pieces. The choice is yours and, either way, it’s scrumptious.
My decision whether to chop up the asparagus is dependent on who it’s being served to and for what purpose. Generally, when making a spring asparagus salad, I chop up the spears.
If I make it as an appetizer or a side dish to a main course, I serve this chopped asparagus salad whole.
Whether chopped or whole, you can’t go wrong. This spring asparagus salad comes out perfect every time.
Spring Asparagus Salad
Mustard vinaigrette dressing is ideal for this cold roasted asparagus salad. This is one of the best recipes I’ve encountered.
This spring asparagus salad is like a ray of sunshine in a bowl!
I won’t deny there are cold asparagus appetizer and side dish recipes out there that taste good.
This chopped asparagus salad, whether chopped or not, is definitely a keeper and one to celebrate!
Ingredients in Mustard Vinaigrette Asparagus Salad
- asparagus
- onion
- pepper
- salt
- Dijon mustard
- white or red wine vinegar
- lemon juice
- olive oil
Mustards
Mustard is considered one of the oldest condiments and dates back to Roman times. It’s basically made up of ground mustard seeds and liquid.
This recipe calls for Dijon mustard but I believe you can use just about any mustard out there, depending on what flavor you’re looking for.
- Dijon mustard originated from the town of Dijon in Burgundy, France and is largely made up of brown mustard seeds and white wine. It has a distinct flavor that is more intense than standard mustard.
- Yellow mustard is the American standard. Made up of powdered mustard seeds, blended with spices and vinegar, it has a sharper flavor than Dijon.
- Honey mustard is obviously a mixture of yellow mustard and honey. It somewhat neutralizes the tanginess of the mustard and brings sweetness to an already delicious dish.
- Brown mustard (Spicy) is made up of brown mustard seeds and contains less vinegar. It is coarser than regular mustard and mixed with different spices, it has a more earthy taste.
- Hot mustard is made up of brown seeds which carry more spice. Sometimes other ingredients are added like beer, wine and spices which would give the dressing personality!
- English mustard is another type of hot mustard and doesn’t contain vinegar. You can buy it in a bottle or in powdered form. If you like it hot, this dressing will spice up your life!
- German mustard is like no other and some consider it a step up from Dijon. Some German varieties contain horseradish for enhanced flavor so, if you’re looking for bold flavor, this may be the mustard you’re looking for.
- Whole Grain mustard seeds have not been fully ground and has a thicker, coarser texture. Loaded with flavor, it’s great in dressings.
Oils
Olive oil is my go-to when making this dressing. Here are few others suggestions:
- Sunflower oil is more neutral tasting and is highly-suited for dressings.
- Canola oil is considered to be one of the healthiest oils and has a neutral taste.
- Corn oil basically has no flavor and it would make the flavor of the mustard and vinegar stand out more.
- Coconut oil gives this dressing a unique flavor so I would suggest mixing it with another oil – e.g., ¼ cup of coconut oil and ¼ cup of olive oil.
- Avocado oil is heart-healthy, great for the skin and has a more neutral taste than olive oil.
Vinegar
- Red wine vinegar: Obviously made from red wine, it has a punchier flavor than white wine vinegar and will give the dressing a bit of a darker look.
- White wine vinegar: Has a milder and delicate flavor than red wine vinegar.
- Balsamic vinegar: Bodacious and sweet, it makes a great mustard vinaigrette dressing.
- Apple Cider vinegar: Tangy and sweet with a hint of apple flavor.
- Sherry vinegar: Tastes like red wine vinegar but milder.
Seasonings
Consider adding a teaspoon of any of these dried seasonings:
- Garlic powder
- Onion powder
- Basil
- Parsley
- Thyme
- Oregano
- Chives
How to make a Cold Asparagus Salad
- Steam or boil the asparagus until tender, about 4 minutes, or
- Heat 1-3 tablespoons oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low.
- Cook, stirring frequently, until asparagus is tender; 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
- Run cold water over top of the asparagus to stop the cooking process.
- Drain and dry.
- Place on a flat serving tray and refrigerate.
- In a medium sized bowl whisk together onion, mustard, salt, pepper and vinegar.
- Slowly whisk in oil.
- When combined add and blend in lemon juice.
- When ready to serve drizzle dressing over top of the asparagus.
Enjoy!
Mustard Vinaigrette dressing will store in your fridge for up 2 to weeks.
Interesting Asparagus Recipes
Mustard Vinaigrette Asparagus Salad
Equipment
- rimmed baking sheet with a rack, a steamer or skillet to cook or boil asparagus
Ingredients
- 1 ½ pounds asparagus, fresh
Mustard Vinaigrette Salad Dressing
- 1 tablespoon onion, grated
- pepper to taste
- 1 ¼ teaspoon salt
- 1 tablespoon Dijon mustard
- 3 tablespoons white or red wine vinegar
- ½ teaspoon lemon juice
- ¾ cup olive oil
Instructions
- Steam or boil the asparagus until tender, about 4 minutes. OR Heat 1-3 tablespoons oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
- Run cold water over top of the asparagus to stop the cooking process.
- Drain and dry.
- Place on a flat serving tray and refrigerate.
- In a medium sized bowl whisk together onion, mustard, salt, pepper and vinegar.
- Slowly whisk in oil.
- When combined add and blend in lemon juice.
- When ready to serve drizzle dressing over top of the asparagus. Enjoy!
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