This Cold Asparagus Salad recipe is a refreshing and delicious way to enjoy this spring vegetable. With a tangy lemon and garlic dressing, creamy goat cheese, and a touch of sweetness from honey, it's sure to become a new favorite.
Note: This recipe was originally published in March 2020, but has been improved and re-photographed. We hope you enjoy the new look!
This delicious asparagus salad recipe is fantastic for a main or perfect side dish. It is full of fresh flavors and comes together with only a little effort!
Looking for more yummy salad recipes? Try this arugula spinach salad, this apple and cucumber salad, or this burrata salad recipe!
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❤️Why we love this recipe
- Refreshing - The combination of the lemon garlic dressing, creamy goat cheese, and fresh dill makes for a super refreshing salad that's perfect for warm weather!
- Easy and quick to make - This easy recipe comes together quickly with simple ingredients that you can find at your local grocery store. You can have it ready to go in no time.
- Versatile - You can customize this recipe in a lot of different ways by adding or substituting ingredients. Try different cheeses, adding protein, nuts, and extra vegetables to make this salad more filling and unique.
🥗Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Asparagus - We use fresh green asparagus spears and cut them into small pieces. Pre-cut asparagus works for this too.
- Lemons - For lemon juice and zest, along with lemon wheels at the end for garnishing.
- Extra-virgin olive oil - Use something high quality since it makes up a large portion of the flavor for the dressing.
- Garlic cloves
- Shallot
- Fresh chopped dill
- Honey
- Dijon mustard
- Creamy goat cheese - Optional.
- Kosher salt & black pepper
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this salad.
- Add some protein - Grilled or shredded chicken, salmon, and shrimp all make a great addition to this tasty salad.
- Creamy goat cheese - Swap your goat cheese for salty feta cheese, parmesan cheese, or blue cheese for a different taste.
- Lemon garlic dressing - Swap the lemon garlic dressing for balsamic vinegar, honey mustard, or olive oil. You can also try our creamy balsamic dressing, honey lemon vinaigrette, or our pesto vinaigrette for more unique flavor.
- Nuts - For more texture and taste, add pine nuts, chopped peanuts, walnuts, or almonds to this dish.
- Fresh herbs - Swap dill for mint, parsley, or basil.
- Fruit - Add fresh strawberries or citrus, like orange slices.
- Add some vegetables - Feel free to add green onions, bell peppers, cherry or grape tomatoes, or thin red onion slices for a beautiful, colorful salad.
- Make it warm - If you prefer a warm salad, skip the ice bath and just top your warm asparagus with your favorite ingredients.
- Greek feta salad - Swap the goat cheese for feta, and add green or kalamata olives.
🔪Prep work
- Chop off the woody stems of the asparagus, and cut it into 3-4 pieces.
- Prep a large bowl of cold water with ice.
- Bring water to a boil in a large stock pot.
- Mince garlic & shallots.
- Measure out all remaining ingredients.
📋Instructions
In a small bowl, add the lemon juice, lemon zest, garlic, shallot, olive oil, dill, honey, Dijon mustard, about ½ teaspoon of salt, and ½ teaspoon of pepper. (Image 1)
Whisk to combine well. (Image 2)
Bring a large pot of heavily salted water to a boil. Add the asparagus and cook until tender, about 2-3 minutes. They should be crisp and tender with a bright green color, but not too soft. (Image 3)
Drain the asparagus with a large slotted spoon and immediately plunge it into a bowl of ice water to stop the cooking process. (Image 4)
With a large skimmer, slotted spoon, strainer, remove and drain the asparagus as soon as it is cold, about 1 minute. Pat dry with paper towels. (Image 5)
Arrange the asparagus on a serving platter and drizzle on some of the dressing. (Image 6)
Toss to coat. (Image 7)
Crumble on the goat cheese and toss. Garnish with lemon slices, black pepper, fresh dill, and flaky salt. Enjoy!
✨Tips & tricks
- Use fresh ingredients. Using dried seasonings and pre-cut asparagus works, but the fresh, high-quality ingredients will give you the most flavor and the best salad possible!
- Let the salad sit before serving. Chill the salad for 10 minutes before serving to let the flavors blend together!
- Don't overcook the asparagus. To achieve crisp-tender asparagus, don't overcook the asparagus. It only needs 2-3 minutes until it's ready to be plunged and eaten.
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💭Frequently Asked Questions
This dish is best served right away, but if you need to store leftovers, you can wrap the serving dish in saran wrap in the fridge for up to 3 days. You can also store it in an airtight container. Do not freeze.
No, you don't have to blanch the asparagus. You can eat raw asparagus, but we recommend that you cut it into smaller pieces. You can also shave it to remove the tough exterior.
More Recipes To Consider
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📖 Recipe
Cold Asparagus Salad
Equipment
- large stockpot
- large bowl
Ingredients
- 1 pound asparagus, woody ends trimmed and cut into 3-4 pieces
- 4.5 tablespoons lemon juice (juice of 1.5 lemons)
- ⅓ cup olive oil
- 2 tablespoons lemon zest (zest of 1 lemons)
- 2 cloves garlic, minced
- 1 medium shallot, minced
- ¼ cup fresh dill, minced
- ½ - 1 tablespoon honey (to taste)
- 2 teaspoons dijon mustard
- ½ - ¾ teaspoon kosher salt (to taste)
- ½ teaspoon coarse ground black pepper
- 4 ounces creamy goat cheese
- dill, lemon slices, salt & pepper for garnish
Instructions
- Prepare a large boiling pot of heavily salted water and a large bowl of cold ice water. Set aside.
- In a small bowl, combine the lemon juice, lemon zest, garlic, shallot, olive oil, dill, honey, Dijon mustard, about ½ teaspoon of salt, and ½ teaspoon of pepper.
- Add the asparagus to the boiling pot of water and cook until tender, about 2-3 minutes. They should be crisp-tender but not too soft. Drain and plunge into the ice bath.
- Pat dry with paper towels and arrange on serving dish. Coat with dressing and crumble goat cheese. Toss to coat.
- Garnish with dill, lemon slices, black pepper, and flaky salt, and enjoy!
- Store in an airtight container in the fridge for up to 3 days.
Notes
- Use fresh ingredients. Using dried seasonings and pre-cut asparagus works, but the fresh, high-quality ingredients will give you the most flavor and the best salad possible!
- Let the salad sit before serving. Chill the salad for 10 minutes before serving to let the flavors blend together!
- Don't overcook the asparagus. To achieve crisp-tender asparagus, don't overcook the asparagus. It only needs 2-3 minutes until it's ready to be plunged and eaten.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.