THINK SPRING, with Asparagus Vinaigrette Salad

February 28, 2010 at 9:56 pm | Posted in Salads | 36 Comments
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Maybe if we all “think” Spring on March 1, we can prove that bossy ole Ground Hog wrong.  Denver has had it better than a lot of you East Coast folks, but nonetheless, I’ve had snow on the ground in my yard since October. I’m ready for Spring.

Before we talk about food, take a look at that Morning Glory photo.  I did absolutely nothing to that photo.  It was taken last summer in my back yard in the early a.m. with the sun coming up behind the flower. Doesn’t it look like the stamen is a light bulb illuminating the flower?  

This is a great little salad that marinates over night in a lightly flavored vinaigrette. This made enough for two nights for the two of us and it’s a great side dish for any meat entrée, needing no other accompaniments. Here’s the recipe:

Asparagus Vinaigrette Salad

1/4  cup olive oil
2  Tbs white wine vinegar (I used red wine vinegar because I didn’t have white – I think I’ll change the recipe to always use red)
3/4 tsp Dijon mustard
salt/pepper to taste
2 5/8 tsp pickle relish — dill
7/8 tsp parsley — chopped
7/8 tsp chives — chopped

3 radishes, sliced

1 lb asparagus, cooked

1 bell pepper, sliced

Lettuce leaves
2 whole eggs, hard-boiled and sliced
1 tomato, cut into wedges

1. In a bowl, whisk together the first 5 ingredients. Add radishes, bell pepper, relish, parsley and chives. 

Place asparagus  in glass baking dish; cover and cook in microwave about 7 minutes.

Pour dressing over asparagus. In a large bowl cover and chill at least 4 hours or overnight.

Arrange asparagus vinaigrette mix on a plate. Garnish with hard-boiled eggs, bell pepper slices  tomato wedges.  Arranging the salad over a leaf of  lettuce of your choice also makes a nice presentation.

Servings 4

This recipe is very tinkerable, adjusting flavors in the vinaigrette and evening adding any other salad vegetables that you wish.

Think Spring:  Asparagus Vinaigrette Salad,

It’s Whats For Dinner.



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  1. Oh my Lea Ann, your photos do “yell out” Spring! And I truly do believe it is just around the next corner.

    Your salad is spectacular and the vinaigrette is superb… plus your presentation is pure artistry. Many thanks for the recipe and the hope of the Spring to come…

    • Thanks so much George. I too think Spring is around the corner, because the first Robins have started showing up.

  2. This salad looks delicious – and asparagus season is almost upon us! I’m putting this recipe in my “keepers”. 🙂

    The morning glory photo is just amazing – I would think you could win an award with it. Very cool.

    We are usually the ones with mountains of snow to deal with, but haven’t had much of any snow this winter. I’ve been sitting on the deck with a glass of wine enjoying the sunshine today – amazing since it’s still technically February.

    • Sitting on the deck with a glass of wine sounds like heaven. Mine is snow covered, but if the sun would just come out, I’d be there anyway. Thanks Vickie

  3. Those morning glories are amazing! I am sooooo ready for spring.

    • Thanks Pam, and thank for stopping by

  4. That is a great photo of the Morning Glory. I love the idea of using pickle relish and marinating the vegetables overnight. I would have never thought of assing a boiled egg and making it dinner either. Thanks!

  5. Like you, I’m ready for the warm weather! I love this recipe, especially because it can be made in advance and enjoyed later… I’ll definitely be moving it to the top of the list!

    • Thanks Liz and thanks for stopping by

  6. Yum! I love that it marinates overnight. Ah spring. Hard to believe it will ever get here. We still have a long way to go in Canada.

    • Thanks for stopping by Natashya. I hear ya, it’s snowing in Denver today.

  7. Lea Ann,
    The Morning Glory picture is amazing! The salad looks great, too.

    • Thanks Robin. Thinking Spring didn’t help much, I see we’re waking up to snow in Denver this a.m. 🙂

  8. That is indeed a GREAT photo

    Spring will come, hang in, but in the mean time, love this recipe. So summer like. Lots of folks need the se fotos and salads on those lingering winter days

    • Thanks Dave. Thanks for stopping by

  9. Your photographs are extraordinary and that salad is amazing. It’s a perfect way to beat the winter blues.

    • Thanks Mary and thanks for stopping by

  10. I’m beginning to think spring and it won’t be long before our asparagus starts popping up. Shoot me an email if your need award posting help.

    • Thanks Larry. I’ve been so busy at work, I can’t even think award posting right now. But you can bet your asparagus I’ll let you know if I need help.

  11. Someone gave me a bag of wild asparagus a couple of years ago…what a pile of bitter weeds that was! I love asparagus, when it’s light green, crisp, and fresh!

    • Me too!!!! Thanks for stopping by BD

  12. Your photos are real eye-poppers. You really have me longing for spring and warm sunshine and the smell of flowers. It’s a dreary snowy day here, but i can dream!

    • Katherine, we’ve got a couple of mild days with sunshine before our next dreary snow companies.

  13. Great photos, Lea Ann! And the salad is definitely a big picture of spring on a plate! The colors, the flavors and I love the vinaigrette!

    • Thank you Barbara. Always appreciate the visit and the comment

  14. Great idea, I’ve never seen marinated asparagus before. Definitely trying this.

    • Thanks Bob. Appreciate the visit and the comment.

  15. Great back lighting on the morning glory. That salad does say spring to me!

    • You need to compliment Mother Nature on that lighting. I agree, the salad is very spring-esque. As always, thanks for stopping by Chris.

  16. This sounds delicious! I’m so excited for Spring. I love your photos!!!

  17. Sounds great! I am SO ready for spring. It snowed a little here today, but it is suppose to warm up to 70 degrees by Monday!!!

    Great photos!

    • We’re having a few spring like days this week. It’s wonderful. Thanks for stopping by Steph.

  18. I’ve picked up some very skinny but still yummy asparagus on sale 2 weeks ago, which made me happy, because that means it’s spring somewhere nearby 😉 It shouldn’t be too long before it starts popping up even closer to home. I can’t wait, and I can’t wait to try the recipe!

    • I think it’s spring in California and it better be creeping this direction. Thanks for stopping by Karen

  19. What a delicious-looking salad–it looks fresh and just perfect. That photo of the morning glory is amazing!

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