Asparagus Salad
Recipe type: Vegetable Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
Loaded with fresh asparagus, fresh arugula, thinly sliced radishes, green onions and topped with a zesty tarragon lemon dressing. It's flavorful, crunchy, low in calories and high in nutrients! And, it's ready in 20 minutes from start to finish!
  • 2 Tbsp. extra virgin olive oil
  • 1 bunch of thin or medium size asparagus
  • 3 handfuls of arugula, or more
  • 2 green onions, finely sliced
  • 3 to 4 radishes- finely sliced
  • sea salt and fresh cracked pepper, to taste
  • fresh or dried dill, as garnish
Tarragon Lemon Dressing:
  • zest of 1 lemon
  • 1 Tbsp. freshly chopped tarragon
  • ¼ tsp. Dijon mustard
  • pinch of sugar
  • 4 Tsbp. tarragon vinegar or white balsamic
  • 5 Tbsp. extra virgin olive oil
  • sea salt and fresh cracked pepper, to taste
  1. First, trim the ends of each asparagus stalks, and take each spear (taking a few at a time) and cut on a diagonal into thirds. Give them a good rinse and drain in a colander. Set aside.
  2. In a medium size skillet, heat oil and add the asparagus on medium heat, and cook for about 2 to 3 minutes, stirring occasionally. Asparagus should be tender when pierced with the tip of a knife or fork. Turn off heat and transfer the asparagus to a plate. Season with a little salt and black pepper. Now your ready to make the salad.
Prepare the salad:
  1. In a large serving platter, lay a generous amount of arugula, as the bottom layer. Spinkle over the arugula with green onions and sliced radishes.
  2. Then arrange the grilled asparagus over the arugula bed. Drizzle on top with some tarragon lemon dressing, about 4 tablespoons.
  3. Garnish with a sprinkle of dried or fresh chopped dill on top.
  4. And serve.
Make the Tarragon Lemon Dressing:
  1. Combine the lemon zest, fresh tarragon, Dijon mustard, sugar and vinegar in a small bowl.
  2. Stir to mix, then whisk in the olive oil.
  3. Taste, and season with sea salt and fresh cracked black pepper to taste. Pour into a small masion jar. And chill. Shake well to combine before drizzling over the salad.
  4. When asparagus is ready to serve. Using a spoon to drizzle some tarragon lemon dressing over the asparagus salad, about 4 to 5 tablespoons. Reserve the remaining tarragon lemon dressing for another salad.
  5. Serves 4
Recipe by 2 Sisters Recipes by Anna and Liz at