Asparagus Salad


Nothing screams spring like asparagus. Celebrate its official start with this most vernally appropriate of salads from Chef Nicholas Calias. It’s worth noting that this recipe makes more vinaigrette than the asparagus requires, but it will keep, stored in an airtight container in the fridge, for weeks.


Servings: 2


For the salad
  • 12 asparagus, peeled
  • 2 eggs, hard boiled and chopped
  • 1 ounce capers
  • 1 tablespoon parsley, chopped
  • salt and pepper to taste
  • 2 ounces arugula
For the vinaigrette
  • 1 cup Champagne vinegar
  • 2 cups neutral oil
  • 1 ounce Dijon mustard
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon lemon juice
  • salt and pepper to taste


For the vinaigrette
  1. Mix together all of the ingredients except the oil. Slowly add the oil while whisking to emulsify the dressing. Season with salt and pepper to taste.
For the salad
  1. Blanch the peeled asparagus by cooking in boiling salted water for 3 minutes. Then, remove from the water and place immediately into an ice water bath to stop cooking. Let sit until cooled, then remove from the water and pat dry.
  2. Season the arugula with salt and pepper and toss with just enough of the vinaigrette to lightly coat.
  3. Coat the blanched asparagus with 2 ounces of the dressing and line up on a plate. Top with the egg and capers.
  4. Finish the salad with the dressed arugula, and season with salt and pepper to taste.

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