Summer Asparagus Salad – Asparagus Salad with Vinaigrette
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Summer Asparagus Salad is the perfect side salad featuring fresh asparagus, corn and a homemade vinaigrette. Asparagus Salad with Vinaigrette is a quick recipe that everybody loves.
With a few simple ingredients, this quick asparagus corn salad is a perfect dish to serve with your favorite grilled meat for a delicious, yet easy, meal.
Summer Asparagus Salad
Asparagus is one of our family’s FAVORITE vegetables. Our Dad planted an asparagus patch fifty years ago that we all pick when it’s in season in the spring. We eat it every single day for almost a month.
Typically, we break up the fresh asparagus and cook in the microwave for this simple, yet delicious side dish. Our Perfect Microwave Asparagus method is super simple.
However, it’s also nice to get out of the rut and make something new. That’s exactly how this quick asparagus salad with corn came about.
Quick Asparagus Salad
Barbara made this salad for a get together with ingredients she had on hand. (Aren’t those the best recipes?) You can use canned corn or frozen corn but it’s so much better with fresh corn from the cob. Just blanch the corn on the cob and take a sharp knife to remove the kernels onto a cutting board.
When it comes to the asparagus salad vinaigrette, feel free to substitute ingredients for those you have in you pantry OR for those that have flavors you and your family prefer.
Create your own vinaigrette with something sweet (sugar, honey, agave, etc.), something acidic (vinegar, citrus juice, mustard), and an oil (olive oil, canola oil), and salt and pepper (as much or as little of each that you want).
Summer Asparagus Salad Ingredients
Fresh asparagus, woody ends removed
Corn, fresh, frozen or canned (thawed and drained)
Asparagus Vinaigrette Ingredients
Olive Oil
Red Wine Vinegar
Dijon Mustard
Sugar
Salt and Black Pepper
How to Make Asparagus Salad with Vinaigrette
For the full ingredient amounts and recipe instructions for quick asparagus salad, scroll to the recipe card at the bottom of this page.
- Wash asparagus and break into bite-sized pieces.
- Blanch the asparagus by cooking in boiling water for 1 – 2 minutes, and then submerge in iced water. Drain well, and pat dry.
- Mix together vinaigrette by whisking olive oil, red wine vinegar, Dijon, sugar, salt and pepper in a bowl.
- Add asparagus and corn to the dressing and mix.
- Serve immediately or store in refrigerator.
How long should you blanch asparagus
How to blanch asparagus?
- Bring a pot of salted water to a boil.
- Add asparagus that has the woody ends removed. (To easily remove the woody ends, bend the asparagus at the end, and it will break at the weakest point.)
- Boil for 1 to 2 minutes depending on how thick your asparagus is.
- Immediately transfer the asparagus to ice cold water with ice cubes.
- Cool for a few minutes, and then drain well.
Notes About Asparagus Salad with Vinaigrette
- In all honesty, corn could be completely omitted from this recipe. Keep it simple with just asparagus, if desired.
- Fresh sweet corn works best in this summer asparagus salad.
- If you have corn on the cob, boil the shucked corn for a couple minutes, remove from the pan, run cold water over top, and then take a sharp knife to remove the kernels from the cob.
- Frozen sweet corn can be used. Thaw and drain.
- If using canned corn, drain well.
- Pat the blanched asparagus down with paper towels to allow the vinaigrette to coat it well.
- Substitute white wine vinegar for red wine vinegar if desired.
- Serve this simple asparagus salad warm or refrigerate for later and serve cold.
- Check out our Amazon Store for our favorite pantry essentials and kitchen gadgets.
Old Fashioned Asparagus Recipes
Summer Asparagus Salad - Asparagus Salad with Vinaigrette
Ingredients
- 4 cups asparagus washed and trimmed
- 1 cup corn drained
- 1/4 cup sugar
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground black pepper
Instructions
- Wash asparagus, discarding woody ends. Break into bite size pieces.
- Blanch asparagus by boiling in salted water for 1 to 2 minutes. Immediately transfer asparagus into ice water to stop the cooking process.
- Once asparagus is cold to touch, drain and pat dry.
- In a bowl, mix together sugar, olive oil, red wine vinegar, Dijon mustard, salt and pepper (to taste).
- Add asparagus and corn, and mix until the vegetables are coated.
- Serve immediately or chill in refrigerator until ready to eat.
Notes
- In all honesty, corn could be completely omitted from this recipe. Keep it simple with just asparagus, if desired.
- Fresh sweet corn works best in this summer asparagus salad.
- If you have corn on the cob, boil the shucked corn for a couple minutes, remove from the pan, run cold water over top, and then take a sharp knife to remove the kernels from the cob.
- Frozen sweet corn can be used. Thaw and drain.
- If using canned corn, drain well.
- Pat the blanched asparagus down with paper towels to allow the vinaigrette to coat it well.
- Substitute white wine vinegar for red wine vinegar if desired.
- Serve this simple asparagus salad warm or refrigerate for later and serve cold.
- Love asparagus? Try this old fashioned creamed asparagus recipe.
