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Recipes / Veggies and Sides

Asparagus Salad with Mustard Vinaigrette & Almonds

Posted June 07, 2016


Makes 4 Servings


  • 1 bunch asparagus, washed, trimmed & dried of excess water
  • 1 tsp. extra virgin olive oil

Vinaigrette (yields 1/3 cup)

  • 1 tsp. minced shallot
  • 1 tsp. Dijon mustard
  • ½ tsp. granulated sugar
  • ½ tsp. freshly grated lemon zest
  • 2 Tbsp. fresh lemon juice, strained
  • Pinch coarse kosher or sea salt
  • 4 Tbsp. extra virgin olive oil
  • Freshly ground black pepper to taste


  • 1/2 Tbsp. minced chive
  • 1 Tbsp. golden raisins
  • 2 Tbsp. lightly toasted sliced almonds


  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil and place in 425 degree oven. Toss asparagus with 1 tsp. olive oil. Add asparagus in a single layer to hot baking sheet and roast until tender but still crisp, about 10-15 minutes. Remove from oven.
  3. Make vinaigrette. Mix shallot, mustard, sugar, zest, juice and salt in a bowl. Whisk in olive oil. Season to taste with pepper.
  4. Place asparagus in a heap in the center of 4 plates. Drizzle a tablespoon of vinaigrette over asparagus.
  5. Sprinkle with minced chive, golden raisins and toasted almonds.

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Recipe of Ingrid Berger