Description
This Tarragon Asparagus Salad is a fresh, vibrant dish perfect for spring and summer meals. Featuring tender-crisp asparagus tossed in a tangy tarragon vinaigrette with optional additions of red onion and creamy feta cheese, it offers a delightful balance of flavors and textures. Quick to prepare, this salad makes a refreshing appetizer or side dish that can be enjoyed immediately or chilled for enhanced taste.
Ingredients
Scale
Asparagus
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional for sweetness)
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon)
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional, for extra freshness)
Optional Additions
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
Instructions
- Prepare the Asparagus: Bring a pot of water to a boil and add a pinch of salt. Add the asparagus pieces and cook for 2-3 minutes, or until they turn bright green and are tender-crisp. Drain the asparagus and immediately transfer it to a bowl of ice water to halt the cooking process. Once cooled, drain again and set aside.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey (if using), and lemon juice. Add the chopped tarragon along with salt and pepper to taste. Whisk until the vinaigrette is well combined.
- Assemble the Salad: In a large bowl, combine the cooled asparagus with red onion and feta cheese if using. Pour the prepared vinaigrette over the salad and toss gently to evenly coat all ingredients.
- Serve: Serve the salad immediately for the freshest taste, or refrigerate for up to 2 hours to allow the flavors to meld. Garnish with extra tarragon if desired. Enjoy your refreshing asparagus salad!
Notes
- Blanching the asparagus quickly preserves its bright color and crisp texture.
- Honey is optional and can be omitted for a less sweet vinaigrette.
- Feta cheese adds a creamy, tangy dimension but can be left out for a dairy-free version.
- For best flavor, use fresh tarragon; dried tarragon can be substituted but in smaller quantities due to its concentrated flavor.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
