A delightfully fresh-tasting summer side dish, this salad is also very easy to make, and it’s ready in just 20 minutes. I love asparagus but have always served it warm. I enjoy roasted asparagus and steamed asparagus (or microwave asparagus). The idea of serving it chilled in a salad had never occurred to me until I was served a delicious asparagus salad at a dinner party a few years ago. It was so good, that even though I never got around to asking the hostess for the recipe, I ended up creating something very similar (my humble additions are sliced olives and a different dressing). It’s quickly become a summer staple in our home.
Ingredients
Recipe Card
Fresh asparagus: Try to find medium-thickness spears. Not the really thick ones, but also not the super-thin ones. Cherry tomatoes: Cut them in half. They’re easier to eat this way (they tend to slide right off the fork unless you cut them). You can also use chopped regular tomatoes. Red onions: Chop them finely - no one wants to bite into a big chunk of raw onion. You can also use white or yellow onions, but use half the amount - they tend to be sharper. Olives: I like to use black sliced olives, but any type of pitted olives will work, including kalamata olives. Olive oil: Extra-virgin olive oil has the best flavor, but if you prefer light and fruity olive oil, that works, too. Red wine vinegar: White wine vinegar also works, as does fresh lemon juice. I don’t recommend using white distilled vinegar, though. It’s too acidic. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work. Mustard: I highly recommend using Dijon mustard. This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
Steam the asparagus until tender-crisp and cut it into bite-size pieces. Add the dressing and gently toss to coat.
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