Asparagus Salad With Walnut Oil Vinaigrette Recipe

Name: Asparagus Salad With Walnut Oil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1/4 cup white wine vinegar; 1 tablespoon minced shallot; 2 teaspoons Dijon mustard; 3/4 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/2 cup vegetable oil (I use grape seed oil to make it healthier); 1/2 cup walnut oil; 2 lbs asparagus, trimmed and steamed until tender; Garnish; 1/3 cup walnuts, toasted; 1 tablespoon fresh parsley leaves, chopped; 1/4 cup blue cheese, crumbles; salt; fresh ground black pepper

Servings: persons

Dressing
1/4 cup white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup vegetable oil (I use grape seed oil to make it healthier)
1/2 cup walnut oil
2 lbs asparagus, trimmed and steamed until tender
Garnish
1/3 cup walnuts, toasted
1 tablespoon fresh parsley leaves, chopped
1/4 cup blue cheese, crumbles
salt
fresh ground black pepper

1
In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
2
Continue to whisk and add vegetable oil in thin stream.
3
Whisk in walnut oil; set dressing aside.
4
Place steamed asparagus on platter; pour dressing over asparagus.
5
Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
6
Taste and season with additional salt and pepper if necessary.
7
Serve immediately.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: Dressing, 1/4 cup white wine vinegar, 1 tablespoon minced shallot, 2 teaspoons Dijon mustard, and more.

Yes, Asparagus Salad With Walnut Oil Vinaigrette 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.

Asparagus Salad With Walnut Oil Vinaigrette

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