Warm Asparagus Salad

Make the most of the asparagus season with this simple recipe that accentuates the natural grassy flavor of fresh asparagus.

3-4 servings

Recipe Categories:

Appetizers and Sides

Updated: Mon, 05/13/2019 - 8:58pm


  • 1 pound asparagus, preferably thin, with white bottoms removed
  • Salt, to taste
  • Oil, for roasting
  • ¼ cup olive oil
  • 1 ½ Tablespoons lemon juice
  • ¼ teaspoon salt
  • 1 Tablespoon minced shallot
  • 1 ½ teaspoons Dijon or coarse-grain mustard
  • ½ teaspoon grated lemon peel
  • ½ teaspoon sugar, honey, or maple syrup
  • Parsley, minced (for garnish)


  1. Preheat the oven to 400˚ Fahrenheit.
  2. Cut the asparagus spears into 2-3 pieces each or leave whole, depending on your preference. Toss with oil and salt. Place on a baking sheet and roast for 20-30 minutes, until lightly browned.
  3. Whisk together lemon juice, salt, shallots, mustard, lemon peel, and sugar until salt and sugar dissolve. Whisk in olive oil until emulsified.
  4. Toss the asparagus with the vinaigrette and top with parsley. Serve immediately and enjoy!