Cold Asparagus Salad with Lemon, Dill & Goat Cheese
This Cold Asparagus Salad is a fresh, fast spring side built on crisp-tender asparagus and a bright lemon dill dressing. A quick blanch and an ice bath keep the spears vivid green and snappy, then everything gets tossed with garlic, shallot, honey, and Dijon and finished with creamy goat cheese. It holds well in the fridge, travels easily to potlucks, and pairs with everything from baked salmon to a sheet pan chicken dinner. Make the dressing while the water comes to a boil and the whole thing is done in about 20 minutes.
Servings: 6 servings (about 1 cup each)
Calories: 192kcal
Equipment
- large stockpot
- large bowl
Ingredients
- 4½ tablespoons lemon juice juice of about 1½ lemons
- ⅓ cup extra-virgin olive oil substitute for any neutral oil
- 2 tablespoons lemon zest zest of about 1 lemon
- 2 cloves garlic minced
- 1 medium shallot minced
- ¼ cup fresh dill minced
- ½ to 1 tablespoon honey to taste
- 2 teaspoons Dijon mustard
- ½ to ¾ teaspoon kosher salt to taste, see notes
- ½ teaspoon coarse ground black pepper
- 1 pound asparagus woody ends trimmed and cut into 3-4 pieces
- 4 ounces creamy goat cheese crumbled, about 1 cup
- Fresh dill, lemon slices, flaky salt, & black pepper for garnish, optional
Instructions
- Prepare a large pot of heavily salted boiling water and a large bowl of ice water. Set the ice bath aside.
- In a small bowl, whisk together the lemon juice, lemon zest, garlic, shallot, olive oil, dill, honey, Dijon mustard, salt, and pepper.4½ tablespoons lemon juice, ⅓ cup extra-virgin olive oil, 2 tablespoons lemon zest, 2 cloves garlic, 1 medium shallot, ¼ cup fresh dill, ½ to 1 tablespoon honey, 2 teaspoons Dijon mustard, ½ to ¾ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Add the asparagus to the boiling water and cook until crisp-tender and bright green, about 2 to 3 minutes. Drain and immediately plunge into the ice bath.1 pound asparagus
- Once cold, drain again and pat dry with paper towels. Arrange on a serving dish, coat with the dressing, and crumble the goat cheese over top. Toss gently to coat.4 ounces creamy goat cheese
- Garnish with fresh dill, lemon slices, black pepper, and flaky salt. Serve cold or at room temperature.Fresh dill, lemon slices, flaky salt, & black pepper
Notes
- Salt: This recipe uses Diamond Crystal kosher salt. If using Morton's kosher or fine sea salt, start with about half the amount and adjust to taste.
- Skip the blanch: You can use raw asparagus if you prefer. Just cut it into smaller pieces, or shave it thin with a peeler so it's tender enough to eat.
- Make ahead & storage: Best served fresh, but leftovers keep in an airtight container in the fridge for up to 3 days. Do not freeze.
- Don't overcook: Crisp-tender is the goal. Two to three minutes in boiling water, then straight into the ice bath, keeps the color and snap.
- Make it dairy free: Leave off the goat cheese. The salad is bright and satisfying on its own.
- Cheese swaps: Feta, shaved parmesan, or blue cheese all work in place of goat cheese for a different flavor.
- Add protein: Grilled or shredded chicken, salmon, or shrimp turn this into a light main.
- Dressing options: Swap the lemon dressing for our Creamy Balsamic Dressing or Honey Lemon Vinaigrette if you want to change it up.
Nutrition
Calories: 192kcal | Carbohydrates: 8g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 286mg | Potassium: 211mg | Fiber: 2g | Sugar: 5g | Vitamin A: 922IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 2mg