Description
This Tarragon Asparagus Salad is a fresh and vibrant side dish perfect for any occasion. Crisp asparagus is tossed with a tangy dressing and topped with flavorful tarragon, creating a dish that is both light and satisfying.
Ingredients
Scale
Asparagus Salad:
- 1 pound fresh asparagus (trimmed and cut into 2-inch pieces)
- 1/4 cup red onion (thinly sliced)
- 2 tablespoons fresh tarragon (chopped)
- 1/4 cup crumbled goat cheese or feta (optional)
- 1/4 cup toasted sliced almonds (optional)
Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Blanch the Asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking, then drain well.
- Make the Dressing: In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the blanched asparagus, red onion, and tarragon. Drizzle with the dressing and toss gently to coat.
- Serve: If using, sprinkle with goat cheese and toasted almonds before serving.
Notes
- This salad is best served chilled or at room temperature.
- You can prepare the dressing ahead of time and refrigerate it for up to 3 days.
- Fresh tarragon adds a delicate anise flavor, but you can substitute with fresh basil or dill if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
