An easy recipe for a very tasty asparagus salad with tomatoes and onions, a super fresh and delicious summer side dish.
I adore salads in the summer. They are so fresh and easy, and they minimize the need to heat up the oven or slave over a hot stove. I enjoy main-dish salads, but I also like side salads such as this one.
This tasty and nutritious salad is a summer staple at my house. It’s so fresh and flavorful! I like to serve it to guests because I can make it in advance. But I also serve it often to my family.
A new way to serve asparagus
I love asparagus but have always served it warm. I love roasted asparagus and steamed asparagus. The idea of serving it chilled in a salad has never occurred to me. Until I was served a delicious asparagus salad at a dinner party.
I never got around to asking the hostess for the recipe. But I think I got a pretty good idea of what was in there, and this is my humble attempt at recreating the flavors.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty salad (the exact measurements are listed in the recipe card below):
Fresh asparagus: Try to find medium-thickness asparagus. Not the really thick ones, but also not the super-thin ones.
Cherry tomatoes: Cut them in half. You can also use chopped regular tomatoes.
Red onions: Chop them finely – no one wants to bite into a big chunk of raw onion.
Olive oil: Extra-virgin olive oil has the best flavor.
Red wine vinegar: White wine vinegar also works, as does fresh lemon juice.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the salad could end up too salty.
How to make asparagus salad
Scroll down to the recipe card for the detailed instructions. It’s really simple. Here are the basic steps:
1. Steam the asparagus in the microwave until tender-crisp.
2. Mix with tomatoes and onions.
3. Add the tasty dressing and toss to coat.
You can make this salad a couple of hours ahead of time and chill until ready to serve.
What to serve with this salad?
Anything, really. It’s a truly versatile side dish. But I think it goes especially well with these main dishes:
How long can I keep the leftovers?
While you can make asparagus salad ahead of time, I wouldn’t try to store the leftovers for longer than a couple of days.
Keep the leftovers in an airtight container in the fridge for maximum freshness, and gently toss the salad again before serving it.
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- 1 bunch asparagus, tough ends trimmed, chopped into 1-inch pieces (10oz)
- 1 cup cherry tomatoes, halved (5 oz)
- 1/4 cup red onions, diced (1 oz)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Place the asparagus in a microwave-safe bowl. Add a tablespoon of water. Cover and microwave 5 minutes. Stir and microwave 2 more minutes, until just tender. Drain into a serving bowl and allow to cool, about 10 minutes.
- Meanwhile, chop the tomatoes and the onion. Place the dressing ingredients in a small jar, seal well and shake until well-blended.
- Add the tomatoes and the onion to the serving bowl. Pour the dressing on top and gently mix.
- Serve the tomato asparagus salad immediately, or cover and keep in the fridge until ready to serve, but no longer than 2 hours. Remove from fridge 15 minutes before serving and toss again.