18 Refreshing Cold Asparagus Salad Recipes Delicious

As the days grow warmer, there’s nothing quite like the crisp, fresh taste of asparagus to signal the arrival of spring. Our roundup of 18 Refreshing Cold Asparagus Salad Recipes is here to inspire your next meal with dishes that are as delightful to look at as they are to eat. Perfect for picnics, potlucks, or a light dinner at home, these recipes promise to bring a burst of flavor to your table. Let’s dive in!

Spring Asparagus Salad with Lemon Vinaigrette

This spring, you’re going to love how fresh and vibrant this asparagus salad is. It’s the perfect side to brighten up any meal.

Ingredients

• Asparagus – 1 lb
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. Trim the tough ends off the asparagus and toss them with 1 tbsp of olive oil, ½ tsp of salt, and ¼ tsp of pepper. Tip: Bend the asparagus near the end to find where it naturally snaps—this removes the tough part.
3. Spread the asparagus in a single layer on a baking sheet. Roast for 10 minutes, until tender but still crisp. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Whisk together the remaining 1 tbsp of olive oil and 2 tbsp of lemon juice in a small bowl. Tip: For a smoother vinaigrette, slowly drizzle in the oil while whisking.
5. Drizzle the lemon vinaigrette over the roasted asparagus right before serving.

Bright and zesty, this salad brings a crisp texture with a tangy kick. Try topping it with shaved Parmesan or toasted almonds for an extra layer of flavor.

Chilled Asparagus Salad with Feta and Mint

Very few things beat the refreshing crunch of a chilled asparagus salad on a warm day. You’ll love how the feta and mint bring everything together.

Ingredients

• Asparagus – 1 lb
• Feta cheese – ½ cup, crumbled
• Fresh mint – ¼ cup, chopped
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Trim the tough ends off the asparagus and discard them.
2. Bring a pot of water to a boil and blanch the asparagus for 2 minutes until bright green but still crisp.
3. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Tip: This keeps the asparagus crisp and vibrant.
4. Drain the asparagus and pat dry with a clean towel.
5. Arrange the asparagus on a serving platter.
6. Drizzle with olive oil and lemon juice. Tip: The acid from the lemon juice brightens the flavors.
7. Sprinkle with salt and black pepper.
8. Top with crumbled feta and chopped mint. Tip: The mint adds a fresh contrast to the salty feta.

Light and crisp, this salad is a perfect side for grilled meats or as a standalone lunch. Try adding a sprinkle of chili flakes for a bit of heat.

Asparagus and Avocado Salad with Lime Dressing

Spring has sprung, and you’re probably craving something fresh and zesty to match the season. This asparagus and avocado salad with lime dressing is just the ticket—it’s light, vibrant, and packed with flavors that scream summer.

Ingredients

• Asparagus – 1 bunch
• Avocado – 1
• Lime – 1
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. Trim the tough ends off the asparagus and toss them with 1 tbsp of olive oil, ¼ tsp of salt, and ¼ tsp of pepper. Tip: Bend the asparagus near the end to find where it naturally snaps—this removes the woody part.
3. Spread the asparagus on a baking sheet in a single layer. Roast for 10 minutes, or until tender but still crisp. Tip: Don’t overcrowd the pan to ensure even roasting.
4. While the asparagus roasts, cut the avocado into slices. Tip: Run your knife around the avocado lengthwise, twist to separate, and remove the pit with a spoon.
5. Juice the lime into a small bowl and whisk in the remaining 1 tbsp of olive oil to make the dressing.
6. Arrange the roasted asparagus and avocado slices on a plate. Drizzle with the lime dressing.

With its creamy avocado and tender-crisp asparagus, this salad is a texture dream. The lime dressing adds a bright punch that ties everything together. Try serving it alongside grilled chicken or fish for a complete meal that’s as satisfying as it is simple.

Cold Asparagus Salad with Cherry Tomatoes and Basil

Vibrant and refreshing, this dish is your go-to for those warm summer days when you crave something light yet satisfying. You’ll love how the crisp asparagus pairs with the sweet burst of cherry tomatoes, all brought together with fresh basil.

Ingredients

• Asparagus – 1 lb
• Cherry tomatoes – 1 cup
• Fresh basil – ¼ cup
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Trim the tough ends off the asparagus and cut into 2-inch pieces.
2. Blanch the asparagus in boiling water for 2 minutes, then immediately transfer to ice water to stop the cooking process.
3. Drain the asparagus and pat dry with a clean towel.
4. Halve the cherry tomatoes and thinly slice the basil.
5. In a large bowl, whisk together olive oil, lemon juice, salt, and black pepper.
6. Add the asparagus, cherry tomatoes, and basil to the bowl and toss gently to coat with the dressing.
7. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Crunchy asparagus and juicy tomatoes make this salad a textural delight, while the basil adds a fragrant freshness. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch.

Asparagus, Pea, and Radish Salad with Yogurt Dressing

Hey, you’re going to love this fresh and crunchy salad that’s perfect for those warm days when you want something light yet satisfying. It’s a breeze to throw together and packs a punch of flavors that’ll make your taste buds dance.

Ingredients

• Asparagus – 1 bunch
• Peas – 1 cup
• Radishes – 4, thinly sliced
• Plain yogurt – ½ cup
• Lemon juice – 1 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Trim the tough ends off the asparagus and cut into 1-inch pieces.
2. Blanch the asparagus and peas in boiling water for 2 minutes, then plunge into ice water to stop the cooking.
3. Whisk together yogurt, lemon juice, olive oil, salt, and black pepper in a small bowl for the dressing.
4. Drain the asparagus and peas well, then pat dry with a clean towel to ensure the dressing sticks.
5. Toss the asparagus, peas, and radishes in a large bowl with the yogurt dressing until evenly coated.
6. Chill the salad in the refrigerator for 15 minutes before serving to let the flavors meld.

Delight in the crisp texture of the veggies against the creamy dressing, with a zesty kick from the lemon. Serve it as a side at your next BBQ or top with grilled chicken for a hearty main.

Shaved Asparagus Salad with Parmesan and Almonds

Craving something fresh and easy to whip up? This shaved asparagus salad is your go-to for a quick, nutritious side that’s packed with flavor and crunch.

Ingredients

• Asparagus – 1 bunch
• Parmesan cheese – ½ cup, shaved
• Almonds – ¼ cup, sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Wash the asparagus under cold water. Pat dry with a clean towel.
2. Hold an asparagus spear at the stem end. Use a vegetable peeler to shave the asparagus into thin ribbons. Repeat with all spears.
3. In a large bowl, combine the shaved asparagus, parmesan cheese, and almonds.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.
5. Pour the dressing over the asparagus mixture. Toss gently to coat everything evenly.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The salad is crisp, with a perfect balance of nutty, salty, and tangy flavors. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch.

Asparagus and Quinoa Salad with Lemon Tahini Dressing

Now, let’s dive into a refreshing dish that’s perfect for those warm days when you crave something light yet satisfying. You’ll love how the crisp asparagus pairs with the nutty quinoa, all brought together by a creamy lemon tahini dressing.

Ingredients

• Quinoa – 1 cup
• Asparagus – 1 bunch
• Tahini – ¼ cup
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the quinoa under cold water until the water runs clear.
2. Cook the quinoa according to package instructions, then let it cool to room temperature. Tip: Fluff the quinoa with a fork after cooking to prevent clumping.
3. Trim the tough ends off the asparagus and cut into 1-inch pieces.
4. Blanch the asparagus in boiling water for 2 minutes, then immediately plunge into ice water to stop the cooking process. Tip: This keeps the asparagus bright green and crisp.
5. Whisk together tahini, lemon juice, olive oil, and salt in a small bowl until smooth. Tip: If the dressing is too thick, add water a teaspoon at a time until desired consistency is reached.
6. Combine the cooled quinoa and asparagus in a large bowl.
7. Drizzle the dressing over the salad and toss gently to coat.

Enjoy the contrast of textures between the fluffy quinoa and crunchy asparagus, with the dressing adding a tangy richness. For a creative twist, serve this salad stuffed in a hollowed-out tomato or alongside grilled chicken for added protein.

Cold Asparagus and Cucumber Salad with Dill

Now, let’s dive into making this refreshing Cold Asparagus and Cucumber Salad with Dill. It’s perfect for those warm days when you crave something light yet satisfying.

Ingredients

• Asparagus – 1 lb
• Cucumber – 1 large
• Fresh dill – 2 tbsp, chopped
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Trim the tough ends off the asparagus. Cut into 2-inch pieces.
2. Bring a pot of water to boil. Add asparagus, cook for 2 minutes until bright green.
3. Immediately transfer asparagus to ice water to stop cooking. Drain well.
4. Peel the cucumber, slice in half lengthwise, and scoop out seeds. Cut into half-moons.
5. In a large bowl, combine asparagus, cucumber, and dill.
6. Whisk together olive oil, lemon juice, and salt in a small bowl.
7. Pour dressing over the salad. Toss gently to coat.
8. Chill in the refrigerator for at least 30 minutes before serving.

Fresh and crisp, this salad brings a delightful crunch with every bite. The dill adds a fragrant lift, making it a standout side dish or a light main on a bed of greens.

Asparagus Salad with Orange and Hazelnuts

Wow, you’re going to love this fresh and zesty asparagus salad that’s perfect for those warm days when you crave something light yet satisfying. It’s a breeze to whip up and packs a punch of flavors with the crunch of hazelnuts and the sweet tang of oranges.

Ingredients

• Asparagus – 1 lb
• Orange – 1 large
• Hazelnuts – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. This high heat will help the asparagus roast quickly, keeping it crisp-tender.
2. Trim the tough ends off the asparagus, then toss them with 1 tbsp olive oil and ¼ tsp salt. Spread them out on a baking sheet in a single layer for even roasting.
3. Roast the asparagus for 10 minutes. You’ll know they’re done when they’re bright green and slightly charred at the tips.
4. While the asparagus roasts, zest the orange to get about 1 tsp of zest, then peel and segment the orange, removing any pith for a cleaner taste.
5. Toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes, shaking the pan often until they’re golden and fragrant. Let them cool, then chop roughly.
6. Combine the roasted asparagus, orange segments, and hazelnuts in a large bowl. Drizzle with the remaining 1 tbsp olive oil and sprinkle with the remaining ¼ tsp salt and the orange zest. Toss gently to combine.

Zesty and vibrant, this salad is a textural dream with the tender asparagus, juicy orange, and crunchy hazelnuts. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch.

Chilled Asparagus and White Bean Salad

You know those days when you want something fresh but don’t want to spend hours in the kitchen? This salad is your answer. It’s crisp, creamy, and oh-so-satisfying.

Ingredients

• Asparagus – 1 lb
• White beans – 1 can (15 oz), drained and rinsed
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Trim the tough ends off the asparagus and cut into 2-inch pieces.
2. Bring a pot of water to a boil and blanch the asparagus for 2 minutes, then immediately plunge into ice water to stop the cooking.
3. Drain the asparagus and pat dry with a clean towel to remove excess water.
4. In a large bowl, combine the blanched asparagus, white beans, olive oil, lemon juice, salt, and black pepper.
5. Toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

A perfect balance of textures awaits with each bite—crunchy asparagus against the creamy beans. Serve it atop a slice of crusty bread or alongside grilled chicken for a fuller meal.

Asparagus and Strawberry Salad with Balsamic Glaze

Vibrant flavors and fresh ingredients come together in this delightful salad that’s perfect for any season. You’ll love the sweet and tangy combo of strawberries and balsamic, paired with the crispness of asparagus.

Ingredients

• Asparagus – 1 lb
• Strawberries – 1 cup, sliced
• Balsamic glaze – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Trim the tough ends off the asparagus and toss them with olive oil and salt.
3. Spread the asparagus in a single layer on a baking sheet. Roast for 10 minutes, until tender but still crisp. Tip: Don’t overcrowd the pan to ensure even cooking.
4. While the asparagus roasts, slice the strawberries.
5. Arrange the roasted asparagus and sliced strawberries on a serving plate.
6. Drizzle the balsamic glaze over the top. Tip: Warm the glaze slightly for easier drizzling.
7. Serve immediately. Tip: Add a sprinkle of goat cheese or nuts for extra flavor and crunch.

Crisp asparagus meets juicy strawberries in every bite, with the balsamic glaze adding a perfect sweet and tangy finish. Try serving it alongside grilled chicken or fish for a complete meal.

Cold Asparagus Salad with Hard-Boiled Eggs and Mustard Dressing

Looking for a refreshing, easy-to-make salad that’s perfect for those warm summer days? You’ve just found your next go-to dish with this cold asparagus salad, topped with hard-boiled eggs and a tangy mustard dressing.

Ingredients

• Asparagus – 1 lb
• Eggs – 4
• Olive oil – 2 tbsp
• Dijon mustard – 1 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Fill a large pot with water and bring to a boil over high heat.
2. Trim the tough ends off the asparagus, then cut into 2-inch pieces.
3. Once the water is boiling, add the asparagus and cook for 2 minutes until bright green and crisp-tender. Tip: To preserve the vibrant color, immediately plunge the asparagus into ice water after boiling.
4. Drain the asparagus and pat dry with a clean towel.
5. Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
6. Once boiling, cover the pan and remove from heat. Let sit for 10 minutes. Tip: This method ensures perfectly hard-boiled eggs without the gray ring around the yolk.
7. Transfer the eggs to a bowl of ice water to cool for 5 minutes, then peel and quarter them.
8. In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, salt, and black pepper until smooth.
9. Arrange the asparagus and eggs on a serving platter, then drizzle with the mustard dressing. Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the dressing to meld with the ingredients.

Now, this salad brings a delightful crunch from the asparagus, creaminess from the eggs, and a zesty kick from the mustard dressing. Try serving it alongside grilled chicken or fish for a complete meal that’s as satisfying as it is simple.

Asparagus and Farro Salad with Herbs

Just when you think salads can’t get any better, this asparagus and farro salad with herbs comes along to prove you wrong. It’s fresh, hearty, and packed with flavors that’ll make you forget you’re eating something so good for you.

Ingredients

• Farro – 1 cup
• Asparagus – 1 bunch
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Fresh herbs (parsley, mint) – ¼ cup

Instructions

1. Rinse 1 cup of farro under cold water. This removes any dust or debris.
2. Cook the farro in boiling water for 25 minutes, or until tender. Drain any excess water.
3. While the farro cooks, trim the tough ends off 1 bunch of asparagus. Cut the asparagus into 1-inch pieces.
4. Heat 1 tbsp of olive oil in a pan over medium heat. Add the asparagus and cook for 5 minutes, until bright green and slightly tender.
5. In a large bowl, combine the cooked farro and asparagus. Tip: Let the farro cool slightly to avoid wilting the herbs.
6. Add 1 tbsp of olive oil, 1 tbsp of lemon juice, and ½ tsp of salt to the bowl. Toss to combine.
7. Chop ¼ cup of fresh herbs (parsley and mint) and add to the salad. Gently mix. Tip: The herbs add a fresh burst of flavor, so don’t skip them.
8. Let the salad sit for 10 minutes before serving. This allows the flavors to meld together. Tip: For an extra touch, sprinkle with lemon zest before serving.

With its chewy farro, crisp asparagus, and zesty herbs, this salad is a texture and flavor dream. Try serving it alongside grilled chicken or fish for a complete meal that’s as satisfying as it is simple.

Chilled Asparagus Salad with Olives and Lemon

Delight in the simplicity of this refreshing dish that’s perfect for those warm days when you crave something light yet flavorful. You’ll love how the crisp asparagus pairs with the tangy olives and zesty lemon, creating a harmony of flavors that’s both satisfying and easy to make.

Ingredients

• Asparagus – 1 lb
• Kalamata olives – ½ cup, pitted
• Lemon – 1, juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Trim the tough ends off the asparagus, about 1 inch from the bottom.
2. Bring a large pot of water to a boil over high heat. Add the asparagus and blanch for 2 minutes until bright green and slightly tender.
3. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. This keeps them crisp and vibrant.
4. Drain the asparagus and pat dry with a clean towel. Arrange on a serving platter.
5. Scatter the pitted Kalamata olives over the asparagus.
6. In a small bowl, whisk together the lemon juice, olive oil, and salt until well combined.
7. Drizzle the dressing over the asparagus and olives. Toss gently to coat.
8. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Here’s a tip: For an extra burst of flavor, add a sprinkle of lemon zest before serving. The salad is best enjoyed cold, with the asparagus still crisp and the dressing bright and tangy. Try serving it alongside grilled chicken or fish for a complete meal.

Asparagus and Chickpea Salad with Tahini Dressing

Ready to whip up something fresh and satisfying? This asparagus and chickpea salad with tahini dressing is your go-to for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• Asparagus – 1 bunch
• Chickpeas – 1 can (15 oz), drained and rinsed
• Tahini – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 1 clove, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Water – 2 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Trim the tough ends off the asparagus and cut into 2-inch pieces.
3. Toss the asparagus with 1 tbsp olive oil and ¼ tsp salt on a baking sheet.
4. Roast for 15 minutes, until tender and slightly charred. Tip: Don’t overcrowd the pan to ensure even roasting.
5. While the asparagus roasts, whisk together tahini, lemon juice, minced garlic, 1 tbsp olive oil, ¼ tsp salt, and water in a bowl until smooth. Tip: Add water slowly to reach your desired dressing consistency.
6. In a large bowl, combine roasted asparagus and chickpeas.
7. Drizzle the tahini dressing over the salad and toss gently to coat. Tip: Let the salad sit for 5 minutes before serving to allow flavors to meld.

Absolutely delightful, this salad offers a creamy texture from the tahini dressing paired with the crispness of roasted asparagus. Serve it over a bed of greens or alongside grilled chicken for a heartier meal.

Cold Asparagus Salad with Roasted Red Peppers and Feta

Alright, let’s dive into making this refreshing dish that’s perfect for those warm days when you crave something light yet flavorful.

Ingredients

• Asparagus – 1 lb
• Roasted red peppers – ½ cup, sliced
• Feta cheese – ½ cup, crumbled
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Trim the tough ends off the asparagus. Tip: Bend the asparagus near the end; it will naturally snap where the tough part begins.
2. Bring a pot of water to a boil. Add the asparagus and blanch for 2 minutes until bright green and slightly tender.
3. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. This keeps them crisp and vibrant.
4. Drain the asparagus and pat dry with a clean towel. Arrange on a serving platter.
5. Scatter the sliced roasted red peppers over the asparagus.
6. Sprinkle the crumbled feta cheese evenly over the top.
7. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Drizzle this dressing over the salad.
8. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The crisp asparagus pairs beautifully with the sweet roasted peppers and tangy feta. Try serving it alongside grilled chicken or fish for a complete meal that’s as satisfying as it is simple.

Asparagus and Apple Salad with Walnuts

Under the summer sun, you’ll love how this salad brings a crisp, refreshing twist to your table. It’s a breeze to whip up, perfect for those lazy afternoons when you crave something light yet satisfying.

Ingredients

• Asparagus – 1 lb
• Apple – 1, sliced
• Walnuts – ½ cup, chopped
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. This high heat will help the asparagus roast quickly, keeping it crisp.
2. Trim the tough ends off the asparagus, then toss them with 1 tbsp of olive oil and ¼ tsp of salt. Spread them out on a baking sheet in a single layer to ensure even roasting.
3. Roast the asparagus for 10 minutes, or until they’re bright green and slightly tender. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
4. While the asparagus cools, slice the apple thinly. A mandoline can give you uniform slices, but a sharp knife works just fine.
5. In a large bowl, combine the roasted asparagus, apple slices, and chopped walnuts. Drizzle with the remaining olive oil and lemon juice, then sprinkle with the last ¼ tsp of salt. Tip: Toss gently to keep the apples from bruising.
6. Serve immediately, or let it sit for 10 minutes to let the flavors meld. Tip: For an extra crunch, toast the walnuts before adding them to the salad.

Out of the oven, the asparagus brings a smoky depth, while the apple adds a sweet crunch. Try serving it over a bed of arugula for a peppery contrast, or alongside grilled chicken for a hearty meal.

Chilled Asparagus Salad with Sesame Ginger Dressing

Brighten up your summer meals with this refreshing chilled asparagus salad. It’s crisp, light, and tossed in a flavorful sesame ginger dressing that’ll have you coming back for seconds.

Ingredients

• Asparagus – 1 lb
• Sesame oil – 2 tbsp
• Ginger – 1 tbsp, grated
• Soy sauce – 1 tbsp
• Rice vinegar – 1 tbsp
• Honey – 1 tsp

Instructions

1. Trim the tough ends off the asparagus and discard.
2. Bring a pot of water to a boil. Add the asparagus and blanch for 2 minutes until bright green and slightly tender.
3. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Let it chill for 5 minutes.
4. In a small bowl, whisk together sesame oil, grated ginger, soy sauce, rice vinegar, and honey until well combined.
5. Drain the asparagus and pat dry with a clean towel. Arrange on a serving plate.
6. Drizzle the dressing over the asparagus. For best flavor, let it sit for 10 minutes before serving.

Great for a quick lunch or as a side, this salad offers a crunchy texture with a sweet and tangy kick. Try topping it with toasted sesame seeds for an extra crunch.

Conclusion

We hope these 18 refreshing cold asparagus salad recipes inspire your next meal! Perfect for home cooks looking for something light and delicious, there’s a recipe here for every taste. Don’t forget to try your favorites, leave a comment sharing which one you loved, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!