Description
This refreshing Tarragon Asparagus Salad features tender asparagus tossed in a tangy vinaigrette with fresh tarragon, complemented by optional red onion and feta cheese for a delightful combination of flavors and textures. Perfect as a light side or a healthy snack, it comes together quickly and highlights seasonal spring produce.
Ingredients
Scale
Salad Ingredients
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup red onion, thinly sliced (optional)
- 1/4 cup feta cheese, crumbled (optional, for added creaminess)
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)
- 1 tablespoon lemon juice (optional, for extra freshness)
- Salt and pepper to taste
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 are bright green and tender-crisp. Drain the asparagus and immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey (if using), and lemon juice. Add the chopped tarragon, salt, and pepper to the vinaigrette, and whisk until well combined.
- Assemble the Salad: In a large bowl, combine the cooled asparagus, red onion (if using), and feta cheese (if using). Pour the vinaigrette over the salad and toss gently to coat the ingredients evenly.
- Serve: Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld. Garnish with additional tarragon if desired. Enjoy!
Notes
- Use ice water to stop the cooking process and preserve the asparagus’s bright color and crisp texture.
- Optional honey adds a subtle sweetness balancing the acidity of the vinegar and lemon juice.
- Feta cheese adds creaminess but can be omitted for a dairy-free option.
- The salad is best eaten fresh but can be chilled for a couple of hours to enhance flavors.
- Adjust salt and pepper according to taste preferences.
