Asparagus Salad

Asparagus Salad

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Asparagus Salad

Asparagus Salad

Prep Time 10 minutes
Cook Time 10 minutes
Servings 6


  • 1 pound asparagus
  • 1/2 cup finely diced red onion
  • 1 cup grape tomatoes - halved (optional)
  • 1/2 cup crumbled Bleu cheese

For the dressing:

  • 3 tbsp fresh lemon juice
  • 3 tbsp champagne or white wine vinegar
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1/4 tsp sugar
  • Freshly ground pepper to taste


  • Steam or boil asparagus 2 about minutes depending on thickness until tender crisp.
  • Plunge into ice water to stop the cooking.
  • Remove from ice water and pat dry.
  • In a jar with a lid, combine all the ingredients for the dressing and shake well.
  • Place the asparagus on a serving plate.
  • Sprinkle tomatoes, onion and bleu cheese on top.
  • Drizzle some of the dressing on top of salad.
  • Extra dressing keeps in the fridge for about 5 days.


Calories: 93kcal | Carbohydrates: 8g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 531mg | Potassium: 289mg | Fiber: 3g | Sugar: 4g | Vitamin A: 911IU | Vitamin C: 12mg | Calcium: 93mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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