Asparagus Dijon Vinaigrette Salad

Recipe by BevCourse: SaladsCuisine: Mediterranean, FrenchDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

5

minutes
Total time

25

minutes

This Dijon vinaigrette salad dressing brings asparagus to life!  You can adjust the amount of each ingredient to your taste.  We love garlic so I put a lot of fresh garlic in my dressing. 

Ingredients

  • 36-42 Asparagus spears, with tough ends snapped off

  • 5 tablespoons Dijon mustard

  • 4 tablespoons Apple Cider Vinegar (Bragg’s Organic Raw Apple Cider Vinegar)

  • 6-8 Garlic cloves, minced or grated

  • ¾ cup Extra Virgin First Cold Pressed Organic Olive Oil (organic if available)

  • 6 hard-boiled eggs, halved

  • 12 cherry tomatoes, halved

  • Fresh parsley for garnish

Directions

  • Steam the Asparagus spears until tender but not limp - do not overcook.
  • Remove asparagus from pan and cool on a platter.
  • Prepare the Dijon vinaigrette salad dressing. This makes enough vinaigrette to fit into a 16 oz. Grey Poupon Dijon glass jar.
  • Whisk Dijon mustard, apple cider vinegar, garlic and olive oil in a bowl until well combined. Adjust the amount of ingredients to taste.
  • Arrange the asparagus on each salad plate. Drizzle vinaigrette over the asparagus.
  • Garnish each salad plate with 2 halves of hard-boiled eggs, 4 halves of cherry tomatoes and parsley sprigs.
  • Serve extra vinaigrette dressing on the side.
  • Store left over vinaigrette dressing in a glass container in the refrigerator for up to 1 month. Enjoy!

Notes

  • This salad has been a favorite of my family and guests for years.  Kids love this salad too!