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Asparagus Salad

Serve this asparagus salad with Crawfish Etouffee, both recipes courtesy of chef Emeril Lagasse, for a delicious dinner sure to satisfy any seafood lover.

  • Servings: 6

Source: The Martha Stewart Show, March 2009


  • 2 pounds asparagus, trimmed
  • 1 tablespoon minced shallot
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup champagne or white-wine vinegar
  • 1/2 cup vegetable oil
  • 1 tablespoon minced fresh herbs, such as basil, chives, or flat-leaf parsley


  1. Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside.

  2. In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.

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