Fresh Asparagus Salad With Lemon Dijon Vinaigrette Recipe

Step 1

Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4-5 minutes). Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color. Drain completely and arrange the asparagus on two salad plates.

Step 2

Remove half the lemon peel and cut into extremely thin strips. Boil for 1-2 minutes; drain. Squeeze 3 tablespoons juice from the lemon. Put the juice and boiled peel in a jar. Add the oils, salt, pepper and Dijon mustard. Shake vigorously to combine. (This makes 3/4 cup dressing. Refrigerate the unused portion for future salads.)

Step 3

At serving time, spoon some vinaigrette over the asparagus. (Never let asparagus sit in vinegar- or lemon based dressings; it turns an ugly olive drab.) Sprinkle the crumbled bacon and pitted olives over the top, along with a grind of pepper.

Salad (undressed) per serving: 58 calories, 4 grams protein, 6 grams cabohydrates, 2 grams fiber, 3 grams fat (0.7 grams saturated), 134 milligrams sodium.

Vinaigrette dressing per tablespoon: 74 calories, 0 grams protein, 0.5 grams carbohydrates, 0 grams fiber, 8 grams fat (1 gram saturated), 36 milligrams sodium.

Things You'll Need

  • 1/2lb Asparagus, tough ends
  • -removed
  • 1md Lemon (for both juice and
  • -peel)
  • 1/4c Olive oil
  • 2tb Corn or canola oil
  • 1/8ts Salt
  • 1/4ts Pepper
  • 1 1/2ts Dijon mustard
  • 1sl Bacon, cooked until crisp
  • -and crumbled coarsely
  • 4 Dry-cured black olives,
  • -pitted
  • Freshly ground pepper

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