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Asparagus Vinaigrette


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  • 1 ½ cups olive oil
  • ½ cup white wine vinegar
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • 1/8 tsp pepper
  • 3-4 radishes, sliced
  • ¼ cup chopped green pepper
  • 3 Tbsp dill pickle relish
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp snipped fresh chives
  • 2 pounds fresh asparagus, cooked and drained
  • lettuce leaves
  • 3 hard cooked eggs, sliced
  • 2 medium tomatoes, cut into wedges



Step 1

In a bowl, whisk first five ingredients. Add radishes, green pepper, relish, parsley and chives. Place asparagus in a glass dish, pour dressing over top. Cover and chill at least 4 hours. To serve, arrange lettuce leaves on a serving platter; remove asparagus from dressing with a slotted spoon and arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.

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