Cold Asparagus Salad

Name: Cold Asparagus Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Asparagus (1 pound asparagus, woody ends trimmed and cut into 3-4 pieces); 4 ½ tbsp Lemon Juice (4.5 tablespoons lemon juice ((juice of 1.5 lemons) )); ⅓ cup Olive Oil (1/3 cup olive oil); 2 tbsp Lemon (2 tablespoons lemon zest ((zest of 1 lemons) )); 2 cloves Garlic (2 cloves garlic, minced); 1 piece Shallots (1 medium shallot, minced); ¼ cup Dill (1/4 cup fresh dill, minced + dill, lemon slices, salt & pepper for garnish); ½ tbsp Honey (1/2 - 1 tablespoon honey (to taste) — up to 1); 2 tsp Dijon Mustard (2 teaspoons dijon mustard); ½ tsp Kosher Salt (1/2 - 3/4 teaspoon kosher salt (to taste) — up to 0.75); ½ tsp Black Pepper (1/2 teaspoon coarse ground black pepper); 4 oz Goat Cheese (4 ounces creamy goat cheese)

Cold Asparagus Salad - Side Dish (American)

20 minAmerican

Servings6

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Gluten Free
Dairy Free
Keto
Pescatarian
Low Carb
Egg Free

Steps

1Prepare a large boiling pot of heavily salted water and a large bowl of cold ice water. Set aside.
2In a small bowl, combine the lemon juice, lemon zest, garlic, shallot, olive oil, dill, honey, Dijon mustard, about ½ teaspoon of salt, and ½ teaspoon of pepper.
3Add the asparagus to the boiling pot of water and cook until tender, about 2-3 minutes. They should be crisp-tender but not too soft. Drain and plunge into the ice bath.
4Pat dry with paper towels and arrange on serving dish. Coat with dressing and crumble goat cheese. Toss to coat.
5Garnish with dill, lemon slices, black pepper, and flaky salt, and enjoy!
6Store in an airtight container in the fridge for up to 3 days.