Zesty Lemon Asparagus Salad
This bright, tangy salad is a simple but delicious way to enjoy the vibrant flavors of spring. The asparagus is blanched until crisp-tender, and then tossed with a zesty lemon vinaigrette, salty olives, and fresh parsley. The salad is light and refreshing, with a perfect balance of flavors. It's the perfect way to start a meal or to enjoy as a light lunch.
Asparagus is one of the first vegetables to appear in the spring, and it's a welcome sight after a long winter. This salad is a classic way to enjoy asparagus, and it's one of my favorites. I first had it at a restaurant in Italy, and I've been making it ever since. The combination of the asparagus, olives, and lemon is simple but perfect, and the salad is always a hit. I like to use kalamata olives in this salad because they have a slightly salty, briny flavor that pairs well with the asparagus. But you could also use any other type of olive that you like. The dressing is also simple, but it's essential to the salad. The lemon juice and Dijon mustard give the dressing a bright, tangy flavor that complements the asparagus perfectly. I like to use a good quality olive oil in the dressing, because it makes a big difference in the flavor of the salad. But you could also use a less expensive olive oil if you're on a budget.
Zesty Lemon Asparagus Salad Zesty Lemon Asparagus Salad Zesty Lemon Asparagus Salad Zesty Lemon Asparagus Salad
Prep time: 15 | Cook time: 5 | Serves: 4
Ingredients
  • 1 lb asparagus, trimmed
  • 1/2 red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the asparagus and cook for 2-3 minutes, or until tender.
  3. Drain the asparagus and immediately transfer to an ice bath to stop the cooking process.
  4. Once the asparagus is cool, drain and pat dry.
  5. In a large bowl, combine the asparagus, red onion, olives, and parsley.
  6. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
  7. Pour the dressing over the salad and toss to coat.
  8. Serve immediately or chill for later.
Why It Works
  • Blanching the asparagus helps to preserve its vibrant green color and crisp texture.
  • The lemon vinaigrette brightens the flavor of the asparagus and adds a touch of acidity.
  • The olives add a salty, briny flavor that complements the asparagus and lemon.
  • The parsley adds a fresh, herbaceous flavor to the salad.