Asparagus Salad

Prep Time
Cook Time
Ready In

"The flavours in the dressing are bold. But drizzled over the asparagus and lightly tossed, it becomes quite delicate."

Original recipe yields 4 servings


  • Serving Size: 1 (125.6 g)
  • Calories 28.8
  • Total Fat - 0.3 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 353.4 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 2.5 g
  • Sugars - 2.3 g
  • Protein - 3 g
  • Calcium - 30.5 mg
  • Iron - 2.5 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.2 mg

Step 1

Pour about an inch of water into a large frying pan (with lid); add prepared asparagus and cover with lid; not necessary that all the asparagus are covered with water.

Step 2

Bring to boil and turn down heat to medium low and cook asparagus until tender crisp.

Step 3

Drain and plunge asparagus into a bowl of ice cold water; when cooled, drain and remove.

Step 4

At this point, you can wrap the asparagus and refrigerate for up to a day; bring to room temp before serving.

Step 5

Whisk together the mustard, egg yolks, soy sauce and lemon juice until well combined and smooth.

Step 6

Drizzle over asparagus and lightly toss.

Tips & Variations

No special items needed.



I loved the taste of the sauce...although mine wasn't soon as I added the "dark" soy sauce it turned brown...but the taste was so delicious...made for "Billboard" tag game...

review by:
(26 Mar 2021)

Kitchen Magic

I grilled steaks and had this as a side. We loved the salad and will have again.

review by:
(15 Jun 2016)


What a delicious way to serve asparagus. The dressing is so bold and tasty. Thanks for sharing this recipe here.

review by:
(25 Apr 2014)


The asparagus was really nice this past week which had me do a small trial run of this delicious recipe ... you are right the dressing is lovely drizzled over the asparagus. A very appealing salad that made for a taste of spring. This is as good as I expected a Patti recipe to be and is so on for Easter!

review by:
(13 Mar 2014)