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Asparagus Salad with Lemon Vinaigrette

Zesty Asparagus Salad with Lemon Vinaigrette for Spring Freshness

A refreshing Asparagus Salad with Lemon Vinaigrette that captures spring freshness in every bite.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bunch Asparagus fresh, firm stalks
  • 1/4 cup Fresh Parsley chopped, for garnish
For the Vinaigrette
  • 1/4 cup Olive Oil or avocado oil
  • 1 medium Lemon Juice juice from one lemon
  • 1 teaspoon Dijon Mustard vegan option if necessary
  • 1 pinch Salt to taste
  • 1 pinch Black Pepper freshly ground, to taste

Equipment

  • large pot
  • mixing bowl
  • whisk
  • Knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Begin by rinsing the asparagus under cool running water to remove any dirt.
  2. Trim about an inch off the tough ends of each stalk.
  3. In a large pot, bring water to a rolling boil over high heat.
  4. Add the trimmed asparagus and blanch for 2-3 minutes until bright green.
  5. Transfer the asparagus to a bowl filled with ice water to halt the cooking process.
  6. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper.
  7. Once the asparagus is cool, drain and pat dry.
  8. In a large mixing bowl, toss the chilled asparagus with the lemon vinaigrette.
  9. Transfer to a serving platter and sprinkle with chopped parsley.
  10. Serve immediately to enjoy its crispness.

Nutrition

Serving: 1salad bowlCalories: 150kcalCarbohydrates: 8gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 120mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

This salad is best enjoyed fresh. Store leftovers in the fridge for up to 2 days.

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