Asparagus, Green Onion, Cucumber, and Herb Salad

Name: Asparagus, Green Onion, Cucumber, and Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 3 pounds medium asparagus, trimmed; 4 cups thinly sliced green onions; 3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers; 1 tablespoon chopped fresh Italian parsley; 1 tablespoon chopped fresh chervil; 1 tablespoon chopped fresh chives; 1 tablespoon chopped fresh mint; 2 teaspoons chopped fresh tarragon

Servings: persons

3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon

1
Whisk first 5 ingredients in small bowl.
2
Gradually whisk in oil.
3
DO AHEAD: Can be made 1 day ahead.
4
Cover and refrigerate.
5
Bring to room temperature and rewhisk beforeusing.
6
Fill large bowl with lightly salted ice water; stir until salt dissolves.
7
Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.
8
Drain, reserving 3 cups cooking liquid.
9
Transfer asparagus to bowl of salted ice water to cool.
10
Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes.
11
Drain asparagus and green onions well.
12
Transfer onions to clean kitchen towel and squeeze dry.
13
DO AHEAD: Asparagus and onions can be made 1 day ahead.
14
Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
15
Combine green onions, cucumbers, and herbs in mixing bowl.
16
Add dressing; toss to coat.
17
Season with salt and pepper.
18
Arrange asparagus on platter.
19
Spoon cucumber mixture over and serve.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon coarse kosher salt, and more.

Yes, Asparagus, Green Onion, Cucumber, and Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!