This Cold Asparagus Salad is the perfect side dish to enjoy during asparagus season! In this easy asparagus salad recipe, you’ll find small pieces of tender crisp asparagus with quinoa and a tarragon vinaigrette. It is tasty as a side salad or a light main dish.
Recipe by former contributor Lindsey Johnson of Cafe Johnsonia. This post has been updated from the archives to include additional information.
Creating this Cold Asparagus Salad
Spring is here, and that means asparagus! We can’t seem to get enough asparagus this year. I pick up a few bunches every time I go to the grocery store.
Related: Check out my Spring Produce Guide for a selection of some of my favorite spring recipes to provide you with a starting point for eating in season this spring.
As much as I love it simply roasted asparagus, I’ve discovered how much I love it thinly sliced and barely cooked.
The asparagus maintains its beautiful bright green color and delicious, sweet crunch, just like in this Cold Asparagus Salad with Quinoa and Tarragon Vinaigrette.
It’s one tasty, healthy salad!
It’s the perfect salad to pop into your lunch bag to take to work or when you’re out running errands and don’t want to hit up fast food for lunch.
The different components can be made ahead and assembled at the last minute too, but the leftovers are great the next day too.
I used tarragon for the vinaigrette. It has a nice licorice flavor without being too overwhelming. Tarragon and mustard are a match made in heaven and the honey in the vinaigrette adds just enough sweetness to complement the asparagus.
A great thing about this salad, besides being fresh and delicious, is that you can eat it cold, room temperature, or warm – depending on your preference!
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What’s in this Cold Asparagus Salad Recipe?
For the complete ingredient list and detailed instructions to make this tasty asparagus salad, scroll to the bottom of this post for the FREE printable recipe card. Here’s what you’ll need to make this recipe:
For the vinaigrette:
- White Balsamic Vinegar
- Extra-Virgin Olive Oil
- Fresh Tarragon
- Honey
- Dijion Mustard
- White Pepper
- Sea Salt
- Garlic Powder
For the salad:
- Quinoa
- Water
- Lemon Juice
- Sea Salt
- Fresh Asparagus
- Shallot
- Sliced Almonds
- Goat Cheese
How to Make Cold Asparagus Salad
This quinoa asparagus salad is so easy to make! Here’s a quick overview. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
- Sauté the garlic, then add quinoa and cook using lemon juice with water, chicken broth, or vegetable broth for the liquid. When done cooking, stir in the shallot and chill in a bowl in the fridge.
- Make the vinaigrette by combining all ingredients in a small jar and shaking to combine.
- Trim off a few inches of the asparagus stems and discard. Then, cut the asparagus spears into bite-sized pieces. Cook asparagus by blanching or steaming for a minute, then cooling in ice water.
- Add the asparagus to quinoa with some vinaigrette, stir to combine.
- Transfer to a serving dish, garnish with almonds and serve with additional dressing on the side.
Tips for Making this Recipe for Cold Asparagus Salad
- Cook the quinoa using chicken broth or vegetable broth for added flavor!
- You can quickly cook quinoa in an Instant Pot when you’re preparing this recipe for Asparagus Salad? Head over to my post: How to Make Quinoa in the Instant Pot for all the details!
- You can substitute any whole grain for the quinoa. Couscous would also be delicious.
- Don’t skip the cold water ice bath for the asparagus. It stops the cooking process and helps the cooked asparagus keep a bright green flavor.
Meal Prep Suggestions
Do you love planning ahead and meal prepping? Here’s how you can make some of the elements of this recipe ahead of time:
Prepare the vinaigrette and the quinoa 1 – 2 days in advance and store them separately in the refrigerator.
Then, simply cook the asparagus the day you plan to serve the salad and combine all the ingredients just before serving.
Cold Asparagus Salad FAQs
Got questions about how to make this quinoa asparagus salad? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I Use a Different Cheese?
Sure! If you’d, I recommend fresh grated parmesan cheese as the best options for this easy quinoa salad with asparagus.
What Can I Substitute for White Balsamic Vinegar?
I don’t recommend using regular balsamic vinegar because the dark color would take away from the bright colors of the salad.
You could use white wine vinegar, rice vinegar, or apple cider vinegar with good results.
Or, if you prefer a lemon vinaigrette, substitute fresh lemon juice in place of all or part of the vinegar.
Can I Use a Different Nut in this Asparagus Salad?
Yes! Unfortunately I am allergic to pine nuts, but that is what I would recommend in place of the almonds. Or, simply leave the nuts out if you don’t have almonds or can’t eat them.
Is it Ok to Substitute Dried Tarragon?
Fresh tarragon definitely has a much nicer taste to it than dried, but you can substitute dried if you’re in a pinch. You’ll want to use 1/3 of the amount, so only 1 teaspoon of dried.
When Should I Serve this Cold Asparagus Salad?
- As part of a Mother’s Day Brunch, lunch, or dinner menu.
- It would make a great addition to a dinner party during the spring.
- As a complete meal when you’re craving something light and fresh.
- As a delicious side dish with a steak dinner (you’ve gotta try these Sous Vide Steaks!).
What Do I Do with Leftover Asparagus Quinoa Salad?
Transfer the leftovers to an airtight container and store in the refrigerator within an hour or two of serving. I don’t recommend freezing this recipe.
How Long Does Leftover Cold Asparagus Salad Last?
Leftovers will last up to 3-5 days in the refrigerator.
However, if at any time before that the salad starts to smell funny or bad, or has discolored, you’ll want to throw it out.
Questions About Dietary Restrictions
- For Vegetarian – use water or vegetable broth to cook quinoa.
- For Vegan – use water or vegetable broth to cook quinoa, omit cheese, and substitute maple syrup, agave, or cane sugar for the honey.
- Almond or Tree Nut Allergy – omit almonds or use an acceptable alternative for your needs.
- Goat Cheese Allergy – omit the cheese.
Try this Easy Asparagus Salad Recipe!
Next time you’re looking for delicious way to enjoy spring time produce, give this cold asparagus salad with quinoa a try!
Did you love how light and fresh this tasty salad was? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this beautiful salad!
More Ways to Enjoy Asparagus this Spring:
This easy Asparagus Tart has a light buttery puff pastry crust and cheesy filling. Serve this savory tart as an appetizer, side dish, a light meal, or part of a brunch spread.
Pea and Asparagus Risotto Recipe is a delicious dish for springtime featuring leeks, fresh asparagus, fresh peas, and mascarpone cheese with a touch of fresh lemon and parmesan cheese.
Asparagus Prosciutto Puff Pastry Pizzas might sound fancy but they are super simple to prepare and packed with the flavors of fresh asparagus, prosciutto, sun dried tomatoes, ricotta, and parmesan.
Don’t see what you’re looking for here? You can always head over to check out the recipe index or browse through all of my asparagus recipes to look for more inspiration.
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How are you eating asparagus this spring?
Asparagus Salad with Tarragon Vinaigrette
This Cold Asparagus Salad is the perfect side dish to enjoy during asparagus season! In this easy asparagus salad recipe, you'll find small pieces of tender crisp asparagus with quinoa and a tarragon vinaigrette. It is tasty as a side salad or a light main dish.
Ingredients
For the Quinoa
- 1 1/2 teaspoon Extra-Virgin Olive Oil
- 2 cloves Fresh Garlic, minced
- 1/2 cup Tri-Color Quinoa
- 1 cup Water, Vegetable Broth, or Chicken Broth
- juice of 1/2 Fresh Lemon
- 1/2 teaspoon Sea Salt
For the Tarragon Vinaigrette:
- 2 Tablespoons White Balsamic Vinegar
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Honey
- 1/2 teaspoon Dijon Mustard
- 1 tablespoon Fresh Tarragon, minced
- 1/8 - 1/4 teaspoon White Pepper
- 1/8 - 1/4 teaspoon Sea Salt
- pinch garlic powder
Remaining Ingredients in the Asparagus Salad:
- 1 bunch fresh Asparagus
- 1 Shallot, halved and thinly sliced
- 2 tablespoons Sliced Almonds
- 2 - 3 tablespoons Crumbled Goat Cheese
Optional Extra Garnishes
- Fresh Lemon Slices or Wedges
- Fresh Tarragon Sprig
- Extra Sliced Almonds
Instructions
Cooking the Quinoa
- Add the olive oil to a 2-quart sauce pan set over medium heat. Then add the garlic and saute for 1 - 2 minutes, or until fragrant.
- Add the quinoa, your liquid of choice (water, vegetable broth, or chicken broth), the lemon juice, and the salt to the garlic.
- Note: If the quinoa is not pre-rinsed, rinse well in a fine-mesh colander to remove the bitter outer coating. Drain completely before adding to the pot to cook.
- Bring the quinoa mixture to a boil, reduce heat to low and cover.
- Cook for 15-20 minutes, or until water has been absorbed and the quinoa is cooked through.
- Remove from heat and let rest 5 minutes with the lid on.
- Afterwards, stir in the shallot.
- Transfer the quinoa to a bowl to chill in the refrigerator while preparing the remaining ingredients.
To Make the Tarragon Vinaigrette:
- Measure the white balsamic vinegar, olive oil, honey, dijon mustard, fresh tarragon, salt, and pepper into a glass jar.
- Secure the lid on the jar, then shake vigorously for 30 seconds to combine. Set aside.
To Prep the Asparagus:
- Wash and dry the asparagus. Snap the woody ends off of the asparagus, then discard.
- Next, slice the asparagus spears into 1/4-inch thick rounds.
- Prepare a large bowl with cold water and ice cubes. Set aside.
- Add the asparagus to a steamer basket in a saucepan with boiling water. Turn the heat to low and place the lid on the pan.
- Steam the asparagus for 30 seconds.
- Remove the asparagus from the pan and transfer it to the ice water to stop the cooking process and preserve the bright green color.
- Drain the asparagus and set aside.
Assembling the Cold Asparagus Salad
- Remove the quinoa from the refrigerator, stir half of the vinaigrette into the quinoa, stirring to coat.
- Then, add the asparagus and half of the almonds, gently stirring to combine.
- Garnish with goat cheese, remaining almonds, and any other optional garnishes desired.
- Serve with more vinaigrette according to your taste.
Notes
Dietary Restrictions
- For Vegetarian - use water or vegetable broth to cook quinoa.
- For Vegan - use water or vegetable broth to cook quinoa, omit cheese, and substitute maple syrup, agave, or cane sugar for the honey.
- Almond or Tree Nut Allergy - omit almonds or use an acceptable alternative for your needs.
- Goat Cheese Allergy - omit the cheese.
Tips for Making this Recipe
- Cook the quinoa using chicken broth or vegetable broth for added flavor!
- You can quickly cook quinoa in an Instant Pot when you're preparing this recipe for Asparagus Salad? Head over to my post: How to Make Quinoa in the Instant Pot for all the details!
- You can substitute any whole grain for the quinoa. Couscous would also be delicious.
- Don't skip the cold water ice bath for the asparagus. It stops the cooking process and helps the cooked asparagus keep a bright green flavor.
Meal Prep Suggestions
Prepare the vinaigrette and the quinoa 1 - 2 days in advance and store them separately in the refrigerator.
Then, simply cook the asparagus the day you plan to serve the salad and combine all the ingredients just before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 191Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 1mgSodium 858mgCarbohydrates 21gFiber 2gSugar 12gProtein 3g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Betsy kreuter
Monday 31st of March 2014
OMG! This is a great salad! I could not get enough of it. The dressing is great. The whole salad comes together pretty quickly. I could eat the whole bowl in one sitting. Thanks Lindsey!
Alex | Better with Family
Wednesday 26th of March 2014
Oh my WORD does this sound and look amazing. I read this while I was waiting for a dinner guest to arrive at a restaurant and made a quick stop by the grocery store on my way home tonight so I can make this tomorrow. My mouth is starting to salivate just wondering what balsamic and honey mustard must taste like together. I never would've pegged them together for something but it makes total sense after reading it. Thanks!
Taylor @ Food Faith Fitness
Wednesday 26th of March 2014
What a delicious salad! I love the idea of quinoa and asparagus! And thanks for sharing my asparagus recipe! :)
Katrina @ WVS
Wednesday 26th of March 2014
This salad is so perfect for Spring (whenever it gets here). Love it!
Lisa Eirene (@LisaEirene)
Wednesday 26th of March 2014
This looks like an amazing spring dish! I love asparagus and I'm looking forward to when it's in season. In the winter I eat mostly brussels sprouts. :)