Warm Asparagus Salad with Honey Dijon Vinaigrette

Yay, it’s asparagus season!

The fresh and tasty asparagus season is brief – from April until June (in the Northeastern United States). So, you’ve got three months to eat asparagus like crazy!

You can start with this delicious recipe.

Warm Asparagus Salad with Honey Dijon Vinaigrette
Prep time
Cook time
Total time
Recipe type: Food is medicine
Cuisine: Organic Recipes
Serves: 4 servings
  • 1 bunch fresh asparagus
  • 4-5 red radishes, sliced thin
  • 1 shallot, peeled and sliced thin
  • 2 tbsp. apple cider or white wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 tsp. local honey
  • 1-2 tsp. dijon mustard
  • ¼ tsp. sea salt
  1. Trim woody stems from asparagus and discard (1-2 inches from the bottom)
  2. Cut asparagus into thirds
  3. Heat a pot with salted water (4-5 cups water + 2 tsp. sea salt) and bring to a boil
  4. Drop asparagus into the water for 1-2 minutes
  5. Remove from the water with a slotted spoon and drain in a colander
  6. In a salad bowl, combine radishes, shallot and warm asparagus
  7. Whisk vinegar, salt, oil, honey, and mustard
  8. Drizzle onto salad and serve