Marinated Asparagus Salad

  • Cooking and Prep: 3 h 20 m
  • Serves: 8
  • No Allergens

A delicious chilled asparagus salad with a simple vinaigrette. Courtesy of Women's Branch of the Orthodox Union

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Salad

  1. Wash asparagus. Snap off ends.

  2. Place in a large pan with a half cup water. Bring to a boil, then cover and cook 8–10 minutes. Drain.

  3. In a small bowl mix sugar, vinegar or lemon juice, water, oil, salt, and garlic.

  4. Layer asparagus and onions in glass bowl. Pour the marinade over, cover, and refrigerate several hours or overnight.



Kashrut Instructions  (Courtesy of OU Kosher)
DESCRIPTION: Asparagus contains beetles and thrips. Thrips are primarily found under the triangle scales and somewhat less frequently in the tips of the asparagus.


•Shave down the floret at the asparagus tip.
•Remove the triangle parts along the side of the asparagus. (A potato peeler is recommended.)
•Wash thoroughly.
When prepared in this manner, special inspection is not necessary.

This hard to find and very expensive cousin to green asparagus has neither open florets nor scales for the insects to occupy. Hence, it may be used without any special preparation. However, it should be washed thoroughly before using.

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