Best Dijon Asparagus Salad Recipes

Asparagus and Green Bean Salad with Herb Dijon Dressing image

Provided by onionjs

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons balsamic vinegar
1 shallot, brunoise
1 tablespoon Dijon mustard
1 tablespoon basil, chopped
1 teaspoon tarragon, chopped
1/2 cup olive oil
12 green beans, trimmed
6 asparagus spears, trimmed
4 cups packed baby greens
3/4 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
salt and pepper

Steps:

Combine vinegar, shallot, dijon, basil, tarragon and time.
Slowly whisk in oil to form an emulsion.
Season with salt and pepper.
Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
Arrange in bowl, top with blue cheese, garnish with basil leaves.

Asparagus Salad with Hard-Boiled Eggs & Creamy Dijon Dressing - Once Upon a Chef image

Provided by @MakeItYours

Number Of Ingredients 9

3 large eggs
2 bunches thick asparagus spears, bottom ends trimmed
1 tablespoon minced fresh chives, for garnish
1/2 cup mayonnaise, best quality such as Hellmann's or Duke's
2 tablespoons Dijon mustard
2 tablespoons water
1 tablespoon red wine vinegar
Pinch salt
A few grinds freshly ground black pepper

Steps:

Place the eggs in a small saucepan and cover with cold water by one inch. Heat over high heat until the water comes to a rapid boil. Remove the saucepan from the heat, cover with a lid and let stand for 14 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to chill. Peel and chop the eggs and set aside.
Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook 3-4 minutes, or until tender-crisp. While the asparagus is cooking, fill a large bowl with ice and water. Transfer the cooked asparagus to the ice bath to stop the cooking process and preserve the bright green color. When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.
For the sauce, mix all of the ingredients together in a small bowl.
To serve, arrange the asparagus spears on individual plates or a platter and spoon the sauce generously over the middle of the spears. Sprinkle the chopped eggs and chives over the sauce.
Note: The nutritional information is calculated with the assumption that between the salted water the asparagus is cooked in and the added pinch of salt, there is approximately 1/2 tsp. added salt in the recipe.

DIJON ASPARAGUS SALAD image

Yield 4 to 6 servings

Number Of Ingredients 9

2 ounces linguine, broken in half
1 pound asparagus, cut diagonally into 1 1/2-inch pieces (1 3/4 cups)
9 cherry tomatoes, quartered
2 tablespoons chopped red or white onion
1/3 cup poppy seed salad dressing or coleslaw salad dressing
2 tablespoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup toasted pine nuts or almonds

Steps:

In a large saucepan cook linguine in lightly salted boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes more or till linguine is tender and asparagus is crisp-tender. Drain and rinse with cold water. Drain well. Turn into a bowl. Add tomatoes and onion. In a small bowl combine salad dressing, mustard, salt and pepper. Add to pasta mixture; toss gently to coat. Cover and chill for 2 hours or overnight. Before serving, toss gently with pine nuts. Nutrition information per serving: 207 cal., 9 g pro., 21 g carbo., 12 g fat, 13 mg chol., 641 mg sodium, 321 mg potassium, 3 g fiber. U.S.RDA: 17% vit A, 30% vit C, 18% thiamine, 10% niacin.