Michigan 
This simple salad with a light, savory dressing appeals to asparagus lovers. Variations of this recipe include adding cannellini beans, radish, and feta. This chilled salad retains the slight crunch of quickly boiled asparagus. Asparagus means “shoot” or “sprout” in Greek and is believed to have originated in the eastern Mediterranean region 2,000 years ago. Most of the fresh-grown asparagus in the United States comes from California. It is one of the most nutritionally well-balanced vegetables.
Recipe Servings: 8
Prep Time
10 minutes
+ 2 minutes resting
+ 2 minutes resting
Cook Time
5 minutes
Total Time
17 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 qts water, more as needed for ice water
- Kosher salt, to taste
- 2 Tbsp sugar
- 32 stalks small- to medium-size asparagus, washed and ends trimmed
- Ice cubes, as needed for ice water
- 2 lemons, juiced
- 2 Tbsp white wine vinegar
- 1 tsp honey
- 2 Tbsp smooth Dijon mustard
- 4 Tbsp olive oil
Directions
- Bring water to a boil in a large pot set over medium heat. Add a pinch of salt and the sugar.
- Fill a large bowl with cold water and some ice cubes. Plunge the asparagus into the ice water before cooking it to revive any limp spears.
- Place asparagus in boiling water and cook 2–3 minutes.
- Transfer the asparagus to the ice water using a slotted spoon and let it rest there 2–3 minutes.
- Remove spears from water and pat dry.
- Chill asparagus in the refrigerator.
- Whisk together the lemon juice, vinegar, honey, and mustard in a medium bowl.
- Stir in oil and season with salt and pepper.
- Toss the chilled asparagus with the dressing until completely coated.
- Serve cold.
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