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Asparagus Vinaigrette

  • Author: Meagan


This is a tasty little salad that can all be prepared in advance and assembled right before you want to serve it.  Found in the Best of Bridge, I’ve adjusted the dressing a bit over the years, and less is more, especially with fresh spring asparagus – enjoy!



1 lb. (or as much as you’d like) asparagus, trimmed, dropped in boiling water for ONE minute, drained, dried and placed back into the refrigerator until you’re ready for it.  I usually wrap mine in a clean towel.


1 T. Dijon mustard

2 T. white wine vinegar (I’ve also used white balsamic)

3 T. lemon juice

1 t. sugar (or honey)

1/4 t. EACH salt AND freshly ground pepper (or more to taste)

2 T. + olive oil

lemon zest for garnish


Whisk (or shake in a well sealed container) all dressing ingredients together and pour over the cool, dry asparagus on a serving platter.  Garnish with a sprinkling of zest and serve straight away.

  • Category: Asparagus, Salad


From Meagan's Kitchen

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