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  • elisesmith929

French-Inspired Lemon Asparagus Salad

The absolute perfect summer side dish!! Knew this was the first recipe I wanted to take on coming home from a cooking class in France. In class, we chopped + dressed asparagus like this and I LOVED the unique departure from the usual roasted asparagus.

If you’re also in need of a asparagus refresh, this one’s for you! BONUS: this doubles as a great meal prep side

Ingredients:


1 bundle of asparagus (thickest you can find, tips and ends removed then 1/2” inch diced)

1/4 cup olive oil

1 1/2 teaspoon dijon mustard

1 lemon + zest

1 1/2 teaspoon salt

1/2 teaspoon fresh thyme


Directions:


1. Boil water in a medium sized pot.

2. Remove both the tips and ends of the asparagus and discard. Dice the rest into 1/2” rounds and set aside in a medium sized mixing bowl.

3. Once the water is boiling, blanch the asparagus for 2 minutes. Drain and rinse the asparagus under cold water until no longer warm and add back to the mixing bowl.

4. In a small bowl, add the olive oil, Dijon, lemon zest + juice, salt and fresh thyme and whisk until fully combined. It will veer on the salty side by itself, but will balance out with the asparagus. Add 2/3 of the dressing to the asparagus and toss to combine. Add more dressing to taste. Serve at room temp or chilled with a little flaky sea salt.

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