Best 11 Cold Asparagus Salad With Balsamic Vinegar Recipes

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**Cold Asparagus Salad with Balsamic Vinegar: A Refreshing and Flavorful Summer Dish**

Welcome to the world of culinary delight, where flavors dance on your palate and freshness invigorates your senses. As the sun shines brightly and the days grow longer, it's time to embrace the bounty of summer's harvest with a dish that celebrates the season's best: Cold Asparagus Salad with Balsamic Vinegar. This vibrant salad is a symphony of flavors and textures, featuring crisp asparagus spears, tangy balsamic vinegar, and a medley of fresh herbs. It's a versatile dish that can be served as a refreshing starter, a light lunch, or a flavorful side dish. This article offers two variations of the salad: a classic version with a simple balsamic vinaigrette and a creamy version with a rich avocado dressing, both garnished with toasted pine nuts for an extra crunch. Get ready to tantalize your taste buds with this delightful and nutritious salad that will be a hit at any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

CHILLED ASPARAGUS SALAD



Chilled Asparagus Salad image

I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

6 quarts water
Kosher salt
2 tablespoons granulated sugar
32 stalks small to medium-size green asparagus, washed and ends trimmed
2 lemons, juiced
2 tablespoons white wine vinegar
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil

Steps:

  • I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
  • Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
  • The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
  • In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
  • When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR



Asparagus Salad with Sweet Balsamic Vinegar image

Asparagus Salad with Sweet Balsamic Vinegar - Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.

Categories     Salad     Nut     Pepper     Vegetable     Side     Picnic     Quick & Easy     Low Cal     Mother's Day     Backyard BBQ     Vinegar     Pecan     Asparagus     Bell Pepper     Spring     Healthy     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped pecans, toasted

Steps:

  • Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

ZESTY MARINATED ASPARAGUS



Zesty Marinated Asparagus image

Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.

Provided by KNITMAMA

Categories     Side Dish     Vegetables     Asparagus

Time 3h

Yield 4

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 ½ cups balsamic vinaigrette salad dressing
2 teaspoons grated lemon zest
¼ cup chopped fresh parsley
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
  • Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.

Provided by Gemini26

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 5

2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
½ pinch ground sea salt
⅛ teaspoon ground black pepper
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
  • Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g

FRESH BALSAMIC ASPARAGUS SALAD



Fresh Balsamic Asparagus Salad image

Make and share this Fresh Balsamic Asparagus Salad recipe from Food.com.

Provided by Julesong

Categories     Lunch/Snacks

Time 18m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb baby asparagus
4 ounces sliced mushrooms
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar, or more to taste
1 teaspoon Dijon mustard
1 clove garlic, crushed
3 tablespoons extra virgin olive oil
1/8 teaspoon fresh ground black pepper
1/2 cup loosely packed chopped basil
2 tablespoons grated parmesan cheese or 2 tablespoons mizithra cheese
salt, to taste

Steps:

  • Trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces.
  • Thinly slice the mushrooms.
  • Simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes).
  • While the asparagus is simmering, whisk the lemon juice, vinegar, Dijon mustard, and garlic together.
  • Gradually add the olive oil and then the black pepper.
  • Once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.
  • Toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
  • Season to taste with salt, garnish with freshly grated Parmesan or Mizithra cheese, and serve.

Nutrition Facts : Calories 91.3, Fat 7.5, SaturatedFat 1.3, Cholesterol 1.5, Sodium 38.4, Carbohydrate 4.6, Fiber 1.9, Sugar 2.3, Protein 3.1

ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE



Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette image

A super delicious asparagus, tomato and feta salad drizzled with an easy balsamic vinaigrette. It's healthy, colorful, and flavorful and has such a great blend of textures.

Provided by Jaclyn

Categories     Salad

Time 20m

Number Of Ingredients 10

6 Tbsp balsamic vinegar
1/4 cup olive oil
2 tsp dijon mustard
2 tsp honey
1 clove garlic (, minced)
Salt and freshly ground black pepper
2 lbs fresh asparagus ((preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces)
1 (10.5 oz)pkg. grape tomatoes, (halved)
2/3 cup chopped walnuts, (toasted)
4 oz feta cheese, (crumbled (scant 1 cup))

Steps:

  • Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
  • Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
  • Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
  • Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
  • Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
  • Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).

Nutrition Facts : Calories 237 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 205 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

SPRING ASPARAGUS SALAD



Spring Asparagus Salad image

This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!

Provided by Seattle Dad

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil
1 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon sesame seeds

Steps:

  • Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
  • Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
  • Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 5.8 g, Fat 7.6 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 2.8 g

ROASTED-GARLIC ASPARAGUS



Roasted-Garlic Asparagus image

Provided by Susie Fishbein

Categories     Garlic     Side     Roast     Passover     Asparagus     Healthy     Kosher     Kosher for Passover     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Line a large jelly-roll pan with parchment paper. Set aside.
  • In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
  • Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
  • Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
  • Transfer to a platter and serve hot.

ASPARAGUS SALAD WITH BALSAMIC VINEGAR



Asparagus Salad with Balsamic Vinegar image

Make and share this Asparagus Salad with Balsamic Vinegar recipe from Food.com.

Provided by CountryLady

Categories     Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs asparagus, tough ends trimmed,cut into 2-inch pieces
1/3 cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon dijon-style mustard
1 tablespoon chopped fresh marjoram
1 teaspoon garlic, minced
1 small red bell pepper, cut julienne
1/3 cup chopped pecans, toasted

Steps:

  • Cook asparagus in large pot of boiling, salted water until crisp-tender, about 3-4 minutes.
  • Drain and rinse with cold water.
  • Place in a decorative bowl and put in the refrigerator until thoroughly chilled.
  • Boil vinegar in a small heavy saucepan over medium heat until reduced by half, about 3 minutes.
  • This will sweeten and concentrate the vinegar; pour into a large bowl.
  • Whisk in oil, mustard, marjoram and garlic.
  • Season dressing to taste with sea salt and fresh cracked pepper.
  • When ready to serve, add the red peppers and toss with dressing.
  • Sprinkle with nuts and serve.

Nutrition Facts : Calories 227.6, Fat 17.2, SaturatedFat 2.1, Sodium 37.7, Carbohydrate 15.6, Fiber 5.8, Sugar 7.3, Protein 6.6

BALSAMIC MARINATED ASPARAGUS



Balsamic Marinated Asparagus image

This easy marinated asparagus recipe comes together in just a few minutes. Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 6

2 pounds asparagus
3/4 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon sugar
4 garlic cloves (minced)
1 1/2 teaspoons red pepper flakes

Steps:

  • Snap off the tough ends of asparagus and wash asparagus thoroughly.
  • Cook asparagus in boiling water for about two minutes, until it's bright green and just beginning to get tender. Drain.
  • Place asparagus in a large bowl of ice water to stop the cooking. Drain.
  • Lay asparagus in a 13" by 9" baking dish.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
  • Pour over asparagus.
  • Cover dish with plastic wrap and place in the refrigerator.
  • Chill for about 8 hours.
  • Using tongs, remove asparagus from marinade and serve.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

Since my husband and I both work full-time. I'm always looking for fast nutritious recipes. The whole family loves this tasty treatment for asparagus. I can't make it often enough. -Natalie Peterson of Kirkland, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 pounds fresh asparagus, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons balsamic vinegar

Steps:

  • Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

Nutrition Facts : Calories 47 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

Tips and Conclusion

Tips:

  • For the freshest flavor, use asparagus that is in season and as soon as possible after it is picked.
  • Blanch the asparagus in boiling water for 2-3 minutes, or until it is tender-crisp.
  • Immediately transfer the asparagus to an ice bath to stop the cooking process and preserve its bright green color.
  • Use a good quality balsamic vinegar for the dressing.
  • To add extra flavor to the salad, try adding some chopped nuts, seeds, or cheese.
  • Serve the salad immediately or chill it for later.

Conclusion:

Cold asparagus salad with balsamic vinegar is a refreshing and delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With its bright flavors and vibrant colors, this salad is sure to be a hit at your next gathering. So next time you are looking for a light and healthy side dish, give this cold asparagus salad a try.

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