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Asparagus and Cucumber Vinaigrette


Quickly steamed asparagus keeps its bright green color and crisp-tender texture, making it a good match for cucumber.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2009


  • 1 bunch asparagus, tough ends removed, cut into 1 1/2-inch lengths
  • 1 cucumber, peeled, quartered lengthwise, seeded, and cut into 1 1/2-inch strips
  • 1 teaspoon red-wine vinegar
  • 2 teaspoons olive oil
  • Coarse salt and ground pepper


  1. Place a steamer basket in a saucepan filled with 1 inch water. Bring to a boil. Add asparagus, cover, and cook until crisp-tender, 3 to 5 minutes. Rinse with cold water to stop the cooking. In a bowl, combine asparagus, cucumber, vinegar, and oil. Season with salt and pepper.

Reviews Add a comment

  • fhanson
    2 JUN, 2015
    Yum! A nice simple salad. I added some blanched broccoli. My guest and I really enjoyed this.