This Charred Asparagus Salad Recipe with Thyme Shallot Vinaigrette is one of my favorite warm weather salad recipes! It goes perfectly with a casual lunch or summer dinner party.
This charred asparagus salad recipe super simple recipe and pairs beautifully with chicken or salmon. My favorite pairing for this salad is my Lobster Thermidor Recipe. Trust me, it’s divine!
Watch How to Make My Charred Asparagus Salad Recipe with Thyme Shallot Vinaigrette
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Here’s How to Make My Charred Asparagus Salad Recipe
Step 1: Prep the Asparagus
First, trim off the fibrous parts of the spears. Usually these are the “woody” ends with a lighter, almost white, color to them.
I like to trim them according to the skillet size I am using so they can lay flat in the skillet which helps them char.
Step 2: Char the Asparagus
Heat your skillet over medium heat until nice and hot and then drizzle with a little olive oil.
Lay your asparagus spears flat in the pan in a single layer.
Be careful not to overcook the asparagus, but just cook it long enough to get a nice charred color on the spears. If you cook them too long, they will go limp and loose their crunch.
When the asparagus begins to turn golden brown, remove from the heat.
TIP: You can save a little time by doing this the day before, since this is meant to be served cold.
Step 3: Make the Thyme Shallot Vinaigrette
To make the Thyme Shallot Vinaigrette, combine Dijon mustard and white balsamic vinegar in a bowl. Whisk until combined.
Then, slowly add a few tablespoons of oil to the bowl, whisking all the while.
TIP: If you like a tangy flavored vinaigrette, you can use less oil. For a more mellow flavor, continue adding about a tablespoon at a time until you reach the desired taste.
Add the minced thyme and shallots. Whisk well until all ingredients are combined.
I like to serve this with the asparagus spears lined up on a serving tray, then drizzle with the vinaigrette. If you like, you can also add a little fresh lemon zest for an extra flavor.
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- 2 bunches of thin asparagus
- drizzle of olive oil
- Salt and Pepper to taste
- 1 ½ tsp (7.5 ml) Dijon Mustard
- 1 ½ tsp (7.5 ml) white balsamic vinaigrette
- 3-4 tbsp (45ml-60ml) grapeseed oil
- ½ tsp (2.5 ml) fresh thyme. minced
- 1 tbsp (15 ml) shallot, minced
- ½ tsp (2.5 ml) fresh lemon zest for garnish
- Trim asparagus ends to remove the tough fiber. It’s ideal at this point to trim to the size of your cast-iron pan so they lay flat.
- Heat a cast-iron pan on high heat. Drizzle olive oil in pan. Add asparagus and allow to cook, in a single layer (you may need to do this in batches) until asparagus begins to char and turn golden brown. Do not overcook. Just cook long enough to char and then remove asparagus and transfer to a plate to cool.
- In a small bowl whisk together the mustard and vinegar. Slowly add the grapeseed oil until emulsified and smooth. Add thyme and shallot, stir to combine.
- Place asparagus on a long, rectangular plate. Drizzle dressing over spears, garnish with fresh lemon zest.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 138mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g