Asparagus Salad

A fresh spring asparagus salad recipe with cherry tomatoes, radishes, carrots, and red onion all tossed in a fresh lemon Dijon mustard vinaigrette and sprinkled with crumbled feta cheese. This beautiful colorful side dish is easy enough for a weekday meal yet elegant enough for a special occasion.

This totally customizable spring salad can be modified to your liking or to the vegetables and herbs you have on hand. Sometimes I add fresh spinach, blanched peas, or crisp cucumbers. For herbs, try switching up the flavor with basil, rosemary, or parsley.

How to make Asparagus Salad

Start by blanching your asparagus. Bring a large pot of water to a boil and add the asparagus, cooking for about 1 1/2 minutes. Then plunge the asparagus into ice-cold water to stop the cooking process and keep them crisp tender.

While the asparagus is cooling, in a small bowl, whisk together the apple cider vinegar, lemon juice, Dijon Mustard, honey, and dried marjoram. Then slowly add the olive oil while continuously whisking. Drain the asparagus and dry well with paper towels. In a large bowl, combine the asparagus, radishes, cherry tomatoes, carrots, red onions, and fresh thyme. Drizzle with the dressing and toss to coat. Sprinkle with a little more thyme and feta cheese.

Recipe notes and helpful tips

• Make the dressing up to 2 days in advance and store it in a mason jar in the refrigerator. When ready to make your salad remove it from the refrigerator 30 minutes in advance and shake well before drizzling it over the salad.
• The asparagus only needs to cook for 1-2 minutes in boiling water. Anything more and it would be overcooked for a salad.
• If available, purchase a block of feta cheese and crumble it yourself. It is more flavorful than the pre-crumbled and so easy to do. Place it in a sandwich bag and, using your hand break up the cheese. It will crumble quite easily.
• If feta cheese is really not your thing, try cotija or gorgonzola cheese.
• Serve this salad cold or at room temperature.
• Store leftovers in an airtight container in the fridge for up to 3 days. The radishes and carrots will not be as crisp as when you first made the salad, but it will still be delicious.

What to serve with Asparagus Salad

• Angel Hair Pasta with Garlic and Parmesan
• Air Fryer Salmon
• Grilled Chicken
• Grilled Turkey Burgers
• Grilled Steak
• French Baguettes with soft butter
• Creamy Tomato Basil Soup
• Lemon Dill Baked Tilapia

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Asparagus Salad

A fresh spring Asparagus Salad with tomatoes, radishes, cherry tomatoes, carrots, and red onions drizzled with a lemon mustard vinaigrette and tangy crumbled feta.

5 from 9 votes

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 2 minutes minutes

Servings: 8 servings

Calories: 108kcal

Author: Beth Pierce

Ingredients

• Lemon Mustard Vinaigrette
• 1 tablespoons apple cider vinegar
• 1 lemon juiced (about 3 tablespoons)
• 1 teaspoon Dijon mustard
• 2 teaspoons honey
• 1 teaspoon dried marjoram or oregano
• ¼ cup olive oil
• salt and pepper to taste
• Salad
• 1 bunch asparagus blanched and cut into bite-sized pieces rough stalk removed
• ½ cup sliced radishes
• 1 1/2 cup cherry or grape tomatoes halved
• 1 carrot julienne
• ⅓ cup thinly sliced red onions
• 1 tablespoon fresh thyme
• ½ cup crumbled feta cheese

Instructions

• Bring a pot of water to a boil and add the asparagus, cooking for 1 1/2 minutes. Plunge the asparagus into a bowl of ice water to stop the cooking process.  Drain the asparagus and dry well with paper towels.
• In a small bowl, whisk together apple cider vinegar, lemon juice, Dijon Mustard, honey, and dried marjoram. Slowly add the olive oil while continuously whisking.  Season with salt and pepper to taste. 
• In a large bowl, combine the asparagus, radishes, cherry tomatoes, carrots, red onions, and 2 teaspoons of fresh thyme. Drizzle with the dressing and toss to coat. Sprinkle with the remaining thyme and the feta cheese.

Notes

• Make the dressing up to 2 days in advance and store it in a mason jar in the refrigerator. When ready to make your salad remove it from the refrigerator 30 minutes in advance and shake well before drizzling it over the salad.
• The asparagus only needs to cook for 1-2 minutes in boiling water. Anything more and it would be overcooked for a salad.
• If available, purchase a block of feta cheese and crumble it yourself. It is more flavorful than the pre-crumbled and so easy to do. Place it in a sandwich bag and, using your hand break up the cheese. It will crumble quite easily.
• If feta cheese is really not your thing, try cotija or gorgonzola cheese.
• Serve this salad cold or at room temperature.
• Store leftovers in an airtight container in the fridge for up to 3 days. The radishes and carrots will not be as crisp as when you first made the salad, but it will still be delicious.

Nutrition

Calories: 108kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 124mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1608IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 1mg

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