Recipe: Asparagus Salad

For our spring entertaining guide, Chef Ben Elliott shares nine recipes for a farm-fresh family-style meal. Here’s how to make a gorgeous asparagus salad.

asparagus salad

Bundles of emerald-green asparagus accented by frisée keep the meal light. / Photograph by Pat Piasecki

Asparagus Salad

Serves: 6

  • 2 bunches jumbo asparagus
  • 1 c. olive oil
  • ⅓ c. apple-cider vinegar
  • 1 shallot, peeled and diced
  • 1 tbsp. Dijon mustard
  • About 4 c. baby arugula, frisée, or lettuce of choice
  • Salt and fresh-ground black pepper to taste

Cut the woody end off the asparagus stems—about the bottom 2 inches. Bring a pot of salted water to a boil. Add asparagus and simmer, about 3 to 4 minutes. Transfer asparagus to a dish of ice water to shock and stop cooking. Remove and drain on paper towels.

For the vinaigrette, whisk oil, vinegar, shallot, and mustard together in a bowl and season with salt and pepper.

To serve, lay asparagus out on a platter. Lightly dress the greens with the vinaigrette and arrange atop the asparagus ends. Drizzle a little extra vinaigrette over the salad and asparagus to taste.

Note: This recipe makes more vinaigrette than needed. The remainder can be stored in the refrigerator for a couple of weeks.


Check out all nine recipes in our entertaining guide, “Spring on the Farm.”