If you’re looking for a burst of spring flavor in every bite, this Tarragon Asparagus Salad is about to become your new go-to. Tender asparagus mingles with the sweet sharpness of red onion, the fresh anise notes of tarragon, and a zippy vinaigrette, then gets a creamy, salty kick from feta and a nutty crunch from toasted almonds or pine nuts. Whether you serve it as a light lunch, an elegant starter, or a show-stealing side, this dish puts seasonal produce front and center in the most delightful way.
Ingredients You’ll Need
Simple, fresh ingredients are the secret to making Tarragon Asparagus Salad sing! Each element not only brings its own personality but also enhances the textures and vibrant flavors of spring on your plate.
- Fresh asparagus: Pick bright green spears for the best snap and irresistible color in your salad.
- Red onion: Thinly sliced, it adds a subtle sweetness and gentle bite that wakes up the whole dish.
- Fresh tarragon leaves: Chopped tarragon brings a unique, delicate licorice note that’s perfect with asparagus.
- Olive oil: A fruity, quality olive oil serves as the backbone of your vinaigrette.
- White wine vinegar: This adds just enough acidity to brighten and balance the salad.
- Dijon mustard: A dab of Dijon ties the vinaigrette together with a little tang and subtle heat.
- Honey: Just a teaspoon for a soft kiss of sweetness that harmonizes the dressing.
- Salt: Enhances all the flavors—don’t skip it!
- Black pepper: Ground fresh for a hint of earthy, gentle spice.
- Feta cheese (optional): Crumbled feta gives creamy saltiness, but feel free to skip or sub a vegan cheese.
- Toasted almonds or pine nuts (optional): For delightful crunch and a little richness—you’ll love the contrast.
How to Make Tarragon Asparagus Salad
Step 1: Blanch the Asparagus
Start by bringing a pot of salted water to a lively boil. Add your cut asparagus pieces and cook them for about 2–3 minutes, just until they turn vivid green and are barely tender. Now, drain them right away and plunge them into a bowl of ice water to stop the cooking. This keeps the asparagus beautifully crisp and vibrant!
Step 2: Dry and Prepare
Once your asparagus has cooled, give it another quick drain and pat it dry with a towel. This simple move keeps your salad from getting watery and helps the vinaigrette cling to every bite.
Step 3: Whisk the Vinaigrette
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper. Whisk until the mixture is silky and fully combined—the mustard is the secret weapon that helps everything emulsify beautifully.
Step 4: Toss the Salad
In your largest mixing bowl, combine the blanched asparagus, thinly sliced red onion, and chopped fresh tarragon leaves. Pour the dressing over the top and gently toss until everything is deliciously coated. This is where the flavors start to meld together into something really special.
Step 5: Add Final Touches
If you’re feeling fancy (and I always recommend a little extra flair), top your Tarragon Asparagus Salad with crumbled feta and a generous sprinkle of toasted almonds or pine nuts. Not only do they add amazing flavor and crunch, but they also look stunning for serving.
How to Serve Tarragon Asparagus Salad
Garnishes
A sprig of fresh tarragon, a few extra feta crumbles, and a handful of toasted nuts scattered on top turn this salad into a true showstopper. The little pops of white, green, and gold create a plate that’s almost too pretty to eat—almost!
Side Dishes
Tarragon Asparagus Salad pairs beautifully with grilled salmon, roast chicken, or even a soft herbed omelet. For a vegetarian feast, serve it alongside quinoa pilaf or a crusty baguette. Its crisp, fresh quality balances richer mains perfectly.
Creative Ways to Present
Try serving your Tarragon Asparagus Salad in individual bowls for a dinner party starter, pile it atop crostini for an elegant appetizer, or layer it on a bed of mixed spring greens for a more hearty lunch. You can even stuff it into pita pockets with a spoonful of hummus for a quick grab-and-go meal!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply pop them in an airtight container and store them in the fridge. The salad holds up well for about two days, though the asparagus will lose some of its crunch over time. I recommend storing any garnishes like nuts separately and adding them just before eating.
Freezing
Freezing isn’t ideal for Tarragon Asparagus Salad. The fresh veggies and herbs don’t fare well in the freezer, as they tend to go limp and lose their lovely textures. Enjoy this one fresh for the best experience!
Reheating
This salad is truly meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. If you like, you can let it sit out for ten to fifteen minutes before serving to take the chill off, which helps the flavors bloom even more.
FAQs
Can I use dried tarragon instead of fresh?
Fresh tarragon really brings a bright, springy flavor to this salad, but in a pinch, you can use dried—just cut the amount down to about half a tablespoon since dried herbs are much more potent.
Is it possible to make Tarragon Asparagus Salad vegan?
Absolutely! Just skip the feta cheese or use your favorite plant-based alternative. Everything else in the salad is totally vegan-friendly.
Can I make this salad in advance?
You sure can. Blanch the asparagus and prep the vinaigrette the day before, then assemble shortly before serving for the freshest taste and best texture.
What other nuts could I use besides almonds or pine nuts?
Feel free to get creative! Toasted walnuts, pecans, or even pistachios would all add a delightful crunch and unique flavor twist to your Tarragon Asparagus Salad.
How do I keep the asparagus bright and crisp?
That ice bath after blanching is key—it stops cooking fast, sealing in that gorgeous green color and satisfying bite. Drain and dry thoroughly before tossing with the vinaigrette.
Final Thoughts
There’s just something magical about how Tarragon Asparagus Salad brings together bold flavors and vivid textures in every bite. I hope this becomes one of your favorites—give it a try and let the freshness of spring brighten up your table!
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Tarragon Asparagus Salad Recipe
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Tarragon Asparagus Salad is a delightful spring dish featuring blanched asparagus tossed with a tangy tarragon vinaigrette, red onions, and optional feta cheese and nuts. It’s a refreshing and healthy vegetable side perfect for any meal.
Ingredients
Asparagus Salad:
- 1 bunch fresh asparagus (trimmed and cut into 2-inch pieces)
- 1/4 cup red onion (thinly sliced)
- 2 tablespoons fresh tarragon leaves (chopped)
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- 1/4 cup crumbled feta cheese
- 2 tablespoons toasted almonds or pine nuts
Instructions
- Blanch the Asparagus: Cook asparagus in boiling salted water for 2–3 minutes, then transfer to ice water to cool.
- Make the Dressing: Whisk together olive oil, vinegar, mustard, honey, salt, and pepper.
- Combine Ingredients: Toss blanched asparagus, red onion, and tarragon in a bowl. Pour dressing over and mix.
- Finish and Serve: Add optional feta cheese and nuts. Serve chilled or at room temperature.
Notes
- You can prep asparagus and dressing ahead and assemble when ready.
- For a vegan option, omit feta cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
