Cold Asparagus Salad

Cold Asparagus Salad
Servings: 6 Prep 20 mins Cook 4 mins


  • 2 2 pounds bunches asparagus, tough ends snapped off
  • Grated rind of 1 lemon
  • 2 1/4 tablespoons Juice of 1 lemon
  • 1 shallot, finely chopped
  • 1 1/2 teaspoons sugar (superfine, if available)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 romaine heart, leaves separated, rinsed and patted dry

Make It

1. With vegetable peeler, peel about 1-1/2 inches off stem end of each asparagus stalk.

2. Steam asparagus until stem end can be pierced with tip of knife and still offer some resistance, about 4 minutes. Using tongs, transfer asparagus to shallow dish with ice and small amount of water. Place in refrigerator to chill.

3. Meanwhile, in a small bowl, whisk together lemon rind, lemon juice, shallot, sugar, salt and pepper. While whisking, add oil in a thin stream, and continue to whisk until dressing is thick and smooth.

4. To serve, spread romaine leaves on large platter. Pat chilled asparagus dry with paper towels; arrange on romaine. Drizzle with dressing. Serve the salad immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 110, Fat, total (g): 9, chol. (mg): , sat. fat (g): 1, carb. (g): 6, fiber (g): 2, pro. (g): 2, sodium (mg): 108, Percent Daily Values are based on a 2,000 calorie diet.