Chilled Asparagus Salad with Tarragon–Dijon Vinaigrette

A bright, herbaceous, and elegant side, best enjoyed with something crisp in the glass.

PREP: 10 min | COOK: 4 min | Serves 4

INGREDIENTS: 

Asparagus

• 1 lb asparagus

• 2 tsp kosher salt, for boiling

• Ice, for ice bath

Vinaigrette

• 1 tbsp Dijon mustard

• 2 tbsp apple cider vinegar

• ¼ cup olive oil

• 1 tsp kosher salt

• ¼ tsp freshly ground black pepper, plus more for garnish

• 1 tbsp finely chopped fresh tarragon

• Juice of ½ lemon

Garnish

• 2 tbsp chopped fresh parsley

• Freshly shaved Parmesan cheese

• Lemon zest

• Flaky salt (optional)

  
  

INSTRUCTIONS: 

1. Bring about 4 cups of water and 2 teaspoons of salt to a boil in a medium pot. Trim roughly 1 inch from the woody ends of the asparagus and discard. Cut the remaining spears into 2- to 3-inch pieces.

2. Once the water reaches a rolling boil, add the asparagus. Cook for 4 minutes, until crisp-tender and bright green. While the asparagus cooks, prepare an ice bath by filling a medium bowl with ice and cold water. Using a spider strainer, transfer the asparagus directly into the ice bath. Let cool completely, about 10 minutes. Drain well, pat dry, and transfer into a serving bowl or platter.

3. To make the vinaigrette, in a small bowl, whisk together the Dijon, apple cider vinegar, olive oil, salt, black pepper, fresh tarragon, and lemon juice until emulsified.

4. Pour the dressing over top of the asparagus, tossing gently to coat.

5. Scatter the chopped parsley over the asparagus. Add freshly shaved Parmesan and a bit of lemon zest. Finish with flaky salt and extra black pepper, if desired. Serve chilled.