Needing a super simple side dish or salad? This cold asparagus salad with lemon-Dijon vinaigrette is it. This salad requires no reheating, making it the perfect make-ahead dish for weeknights or holidays. Tender asparagus, orzo, toasted almonds, chewy cubes of bread, and salty feta cheese in a simple homemade dressing.
This salad hits all the notes – its salty, crunchy, tangy, and the chewy bread cubes soak up all the extra dressing for a punch of flavor. The bright, fresh flavors would pair well with a simple steak or Grilled Chicken Breast.
This has been a crowd favorite at many holidays including, Easter, Thanksgiving, and Christmas. I love that it doesn’t need a space in the oven. Check out my other Salad Recipes for more recipe inspiration.
Highlights of The Asparagus Salad
- Simple ingredients: the tender asparagus adds a crunch and burst of flavor that pairs well with the creamy feta crumbles and delicate orzo pasta. Crunchy almonds add texture along with the cubes of chewy bread.
- Zesty Lemon Dijon Vinaigrette: A refreshing dressing made with fresh lemon juice, Dijon mustard, and a touch of maple syrup ties all the flavors together beautifully.
- Make-Ahead Friendly: This salad can be prepared in advance and served cold, making it perfect for picnics or potlucks.
- Versatile: Enjoy as a light main dish or a side, easily customizable with seasonal veggies or your favorite herbs. Serve with beef, chicken, or seafood for a complete meal!
Cold Asparagus Salad with Lemon-Dijon Vinaigrette
This salad is one of those that looks so simple but one bite and you’re hooked. Not only visually appealing but also make-ahead friendly, making it a fantastic choice for picnics, barbecues, or a simple lunch at home. Enjoy it chilled for a refreshing taste of spring!
Easily swap in other ingredients like walnuts or pine nuts instead of almonds, goat cheese or shaved parmesan instead of feta, and store-bought croutons instead of homemade. Check out my other Side Dish Recipes for more!
Ingredient List & Substitutions
This easy asparagus salad is made with simple ingredients, many you probably already have on hand in your fridge or pantry. If there is a substitution for an ingredient, you’ll find it below:
- Asparagus spears: fresh asparagus is highly recommended here, it is blanched until just slightly tender so it has a nice crunch. I wouldn’t use frozen asparagus.
- Orzo: this rice shaped pasta is the perfect base for the salad, substitute other small shapes of pasta. Quinoa, farro, or brown rice will also work well.
- Feta cheese: this adds the perfect creamy, salty addition. Crumbled goat cheese, shaved parmesan cheese, or burrata can all work as well.
- Italian bread: large cubes of Italian bread are toasted some olive oil to add a crunchy, chewy addition that soaks up the extra dressing. Store-bought croutons can work as well.
- Almonds: I use pre-sliced almonds, whole (chopped) or slivered almonds work as well. Pine nuts, walnuts, or chopped pecans are good substitutions.
- Extra Virgin Olive oil: olive oil, avocado oil, butter, or vegetable oil can all be substitutes.
- Fresh lemons: I highly recommend using a fresh lemon for the fresh juice and lemon peel! Add as much as you want. Use bottled lemon juice in a pinch.
- Dijon mustard: this adds a tangy flavor to the dressing and adds nice texture. Dijon is fairly milk, substitute whole grain mustard, spicy brown mustard, or honey mustard.
- Maple syrup: for the perfect touch of sweetness in the vinaigrette. Substitute honey or agave.
- Garlic: add as many fresh garlic cloves as desired, I use upwards of around 4 or 5 cloves. Jarred minced garlic can be a substitute. Use garlic powder in a pinch.
How to Make The Cold Asparagus Salad
Let’s talk a little about how to make the Cold Asparagus Salad with Lemon-Dijon Vinaigrette (The printable instructions are in the recipe card below.)
Quick Overview:
- Blanch and cut asparagus.
- Cook orzo according to package directions.
- Toast almonds and bread cubes.
- Prep vinaigrette and toss salad together.
- Cook orzo according to package directions, strain, and rinse with cold water. Add to a large mixing bowl.
- Prep a large bowl of ice water and set aside. Bring a large pot of water to a boil over high heat, add in the fresh asparagus. Cook for 2-3 minutes until bright green and slightly tender. Remove with tongs or a slotted spoon and place asparagus directly into the ice water to stop the cooking. Once asparagus has cooled, chop into smaller pieces.
3. Heat 2 tbsp. olive oil in a large sauté pan over medium heat. Add in the sliced almonds and sauté, stirring often for 2-3 minutes, until golden brown. Remove the almonds, add in the remaining 2 tbsp. of olive oil and the cubed Italian bread. Sauté over medium heat until the bread cubes get golden brown.
4. Add asparagus, sautéed almonds, bread, and crumbled feta cheese to the mixing bowl with the cooked orzo.
5. In a mixing bowl combine olive oil, lemon juice, lemon zest. Dijon, maple syrup, garlic, salt, and pepper. Whisk to combine.
6. Pour the dressing over the orzo mixture and toss everything to combine. Serve immediately.
Tools I Use For This Salad Dish
- Large Sauté pan: I love this non-stick sauté pan for several things, it is oven safe making it perfect for skillet meals that need to cook on the stove and bake in the oven. I like the high walls of the pan for keeping messes at bay.
- Wooden Spoons – perfect for sautéing and mixing, and great for not scratching your pans. Remember to deep clean your wooden utensils once a month!
- Pairing knife: I love these boxwood kitchen knives by Pallares Solsona, the carbon steel stays sharp for a while and I just love the look and design.
More Simple & Flavorful Salad Recipes
If you’re a fan of this fresh salad, you’ll love these other salad recipes as side or main dishes!
Mix in addition ingredients to your salad to elevate it even more. Chopped kalamata olives, a drizzle of balsamic vinegar, fresh peas, arugula, or chopped green onions can add additional flavor and texture. Serve this cold asparagus salad recipe cold or at room temperature.
Asparagus lovers will adore this salad, it is a delicious side dish with a vibrant green color!
Recipe Serving Suggestions
Other great side dishes to go alongside this salad include Green Bean Almondine, Au Gratin Potatoes, Sweet Potato Au Gratin, Brussel Sprout Salad, or this Kale and Brussel Sprout Salad! For main dish ideas, try serving your asparagus salad with some of the following ideas for a hearty, complete meal:
Storage
Easily make this salad ahead of time or store for leftover and meal prep. Combine the salad according to recipe directions (dressing and all) and store in an airtight container in the fridge for up to a day. If planning to store for longer, keep dressing separate and adds toasted bread cubes before serving, too long in the fridge and they will get soggy.
Recipe FAQs
Is it better to blanch or steam asparagus?
I prefer to blanch my asparagus for a few reasons. It is easier to control the doneness when blanching as stalks can be removed from boiling water and immediately transfer to an ice bath to stop the cooking. Blanching is also a quicker process than steaming and doesn’t require any special equipment.
Why put asparagus in cold water?
Placing the cooked asparagus into cold water stops the cooking immediately so the stalks stay bright green and keep a bit of their crunch. This also helps cool down the asparagus for this cold salad.
Can you eat asparagus raw in a salad?
Yes, you can eat asparagus raw in a salad. Keep in mind, raw asparagus is rather tough, especially the thicker more woody stalks. It is best to partially cook the asparagus so it is slightly tender but still has a nice crunch.
Recipe Tips & Tricks
- Use a knife or vegetable peeler to trim off the woody part at the bottom of the asparagus stalk prior to blanching.
- Toss orzo in olive oil after cooking to keep is from sticking together.
- Keep an eye on almonds while toasting as they can quickly burn.
- Prep vinaigrette in a mason jar so you can easily shake to combine, this makes storing extra dressing a breeze as well.
- Top salad with fresh herbs to elevate the flavor even more!
Cold Asparagus Salad with Lemon-Dijon Vinaigrette
Ingredients
- 1 lb. Fresh asparagus , trimmed
- 1 cup Dry orzo, cooked
- 2 oz. Crumbled feta cheese
- 2 cups Cubed Italian bread
- 1/2 cup Sliced almonds
- 4 tbsp Extra virgin olive oil, divided
For the dressing:
- 3 tbsp Extra virgin olive oil
- 2 tbsp Fresh lemon juice
- 1 tsp Fresh lemon zest
- 1 tbsp Dijon mustard
- 1 tbsp Maple syrup
- 2-3 cloves Garlic , minced
- 1 tsp Kosher salt
- Fresh cracked black pepper
Instructions
- Cook orzo according to package directions, strain, and rinse with cold water. Add to a large mixing bowl.
- Fill a large mixing bowl with ice water and set aside. Bring a large pot of water to a boil over high heat, add in the fresh asparagus. Cook for 2-3 minutes until bright green and slightly tender. Place asparagus directly into the ice water to stop the cooking. Once asparagus has cooled, chop into smaller pieces.
- Heat 2 tbsp. olive oil in a large sauté pan over medium heat. Add in the sliced almonds and sauté, stirring often for 2-3 minutes, until golden brown. Remove the almonds, add in the remaining 2 tbsp. of olive oil and the cubed Italian bread. Sauté over medium heat until the bread cubes get golden brown.
- Add asparagus, sautéed almonds, bread, and crumbled feta cheese to the mixing bowl with the cooked orzo.
For the dressing:
- In a mixing bowl combine olive oil, lemon juice, lemon zest. Dijon, maple syrup, garlic, salt, and pepper. Whisk to combine.
- Pour the dressing over the orzo mixture and toss everything to combine. Serve immediately.
Nutrition
If you enjoyed this recipe, I would appreciate if you left a star rating on the recipe card above or a comment below sharing your experience! I value your feedback, it would also mean a lot if you could share this recipe or my website with friends or loved ones. Cheers!
