Asparagus Salad with Mimosa Vinaigrette

Asparagus Salad with Mimosa Vinaigrette ~ this healthy salad is simple enough for every day, but elegant enough for entertaining, or a romantic date night in.

Asparagus Salad with Mimosa Vinaigrette ~ this healthy salad is simple enough for every day, but elegant enough for entertaining, or a romantic date night in.

Asparagus is thrilling me these days…I’ve been gorging on it, and while I used to be all about the thin twiggy stalks, I’m developing an appreciation for the more massive spears, they have such a velvety ‘meaty’ texture, you need to use a steak knife to carve each delicious bite. The secret is to barely threaten them with heat ~ I steam them just long enough to brighten the color and take the raw edge off. If you pull them out at the right moment they stay tender and firm, ~  a minute more and they go limp and rubbery. Less is more when you’re cooking asparagus.

TIP: Have you always heard that you should bend your asparagus until it snaps in half to trim it? Well don’t ~ you’ll waste perfectly good asparagus that way. A better idea is to trim off about 2 inches from the bottom, or where it looks woody. If you like you can take a vegetable peeler and shave down the ends of the stalks, but I don’t find that’s necessary.

The rest of the cast is pretty simple, some paper thin slices of radish, shallot, and Parmigiano reggiano. The technique of slicing veggies super thinly is a good one, it preserves the crunch, but makes them easier to eat. I used it in my SHAVED APPLE AND RADISH SALAD, another pretty spring salad that goes beyond leafy greens.

The Mimosa Vinaigrette has got equal billing with the asparagus, and for good reason, it’s light and bright, just like its cocktail namesake. I whisk together fresh orange juice with champagne vinegar and some great extra virgin olive oil. A little bit of Dijon mustard adds flavor and helps to emulsify the dressing.

Make it Your Own!

  • Transform this into a main course salad by topping it with grilled chicken, shrimp, or steak, thinly sliced.
  • Use crumbled blue cheese or bacon instead of Parmesan.
  • Substitute thinly sliced red onion for the shallot.
  • Add a few fresh orange segments, or canned mandarin oranges.
4.25 from 8 votes

Asparagus Salad with Mimosa Vinaigrette

Asparagus Salad with Mimosa Vinaigrette ~ this healthy salad is simple enough for every day, but elegant enough for entertaining, or a romantic date night in.
Course Salad
Cuisine American
Prep Time 20 minutes
Yield 2 servings
Author Sue Moran


  • 4 large leaves of butter lettuce washed and dried
  • about 10 stalks of asparagus
  • 4 radishes
  • 1 shallot
  • shaved Parmigiano Reggiano cheese about 1/3 cup
  • fresh thyme leaves
  • fresh cracked black pepper

mimosa vinaigrette

  • 6 Tbsp extra virgin olive oil
  • 1 tsp orange zest
  • 4 Tbsp fresh squeezed orange juice
  • 2 Tbsp champagne vinegar
  • 1 tsp Dijon mustard


  • Wash and trim the ends off the asparagus. Bring a 1/2 inch of water to a boil in a skillet, and drop the asparagus in. Let cook for 1 minute then remove and rinse in cold water to stop cooking. Set on a clean dish towel to dry.
  • Slice the radishes into paper thin slices, a mandoline slicer works well for this. Peel and slice the shallot the same way. Separate the shallot slices into rings.
  • Arrange 2 lettuce leaves in each of 2 shallow bowls, or salad plates. Add the asparagus, and then the radish and shallots. Top with shaved cheese and thyme leaves.
  • Whisk the dressing ingredients together and be sure to give it a taste to adjust any of the ingredients to your liking..
  • Drizzle a little dressing on each salad just before serving, and add fresh cracked black pepper to taste.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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  • Reply
    Tricia B.
    April 11, 2021 at 9:03 am

    Hi Sue. I plan on making this salad but I don’t have a mandoline slicer and would like your recommendation on the product you used…
    (mandoline slicer set at 1/8 inch). I plan on purchasing as soon as I get your reply. Please advise as I am anxious to make this salad & more of your recipes!! I absolutely LOVE your recipes & your blog!!
    Thank you!

    • Reply
      Sue Moran
      April 11, 2021 at 7:21 pm

      Mine is a similar model to this one. It’s sturdy and works well.

      • Reply
        Tricia B.
        April 12, 2021 at 10:15 am

        Thank you Sue! I’ll be looking for this today!! And, thank you for the quick response. I’m also looking to add a really good vegetable chopper, too!! Both are on my need to buy list… got to make your salads which I’m in love with!!
        Thank You!!

  • Reply
    June 22, 2017 at 7:49 pm

    Is this a dressing that is better made just before serving or can it be made ahead? If ahead, how far in advance would be ok? We’re having guests over and like to do as much ahead of their arrival as possible! ๐Ÿ™‚

    We love your site and are so thankful for beautiful, flavorful recipes like this one.

    • Reply
      June 22, 2017 at 8:01 pm

      Hi Mary ~ the dressing can be made at any time, it’s no problem to keep it in the refrigerator for up to a week or more.

      • Reply
        June 22, 2017 at 8:17 pm

        Thank you for the quick reply! We can’t wait to try this!

  • Reply
    Agness of Run Agness Run
    June 10, 2017 at 8:33 am

    I love asparagus and this is my perfect kind of salad! Excellent recipe!

  • Reply
    Tricia @ Saving Room for Dessert
    June 5, 2017 at 4:29 am

    We love the champagne vinegar in this dressing – and the entire salad is gorgeous. I could eat this everyday and be happy about it! Wonderful salad Sue!

  • Reply
    [email protected] Sunnycovechef
    June 4, 2017 at 9:09 pm

    I am always interested in new recipes for Asparagus. Your salad looks delicious and I love the dressing.

  • Reply
    2 sisters recipes
    June 4, 2017 at 7:39 pm

    We adore asparagus and the Mimosa vinaigrette sounds delightful as the name mimosa – is a genius name for it !

  • Reply
    June 4, 2017 at 6:02 pm

    Yum!! Going to try this idea with added protein and more leaves for a big dinner salad this week. I just bought some monster asparagus. Love the idea of a mimosa dressing! Sounds and looks delicious. Thank you!

    • Reply
      June 4, 2017 at 6:09 pm

      I was thinking this would be pretty laid out on a big platter with chicken or steak on top ~ hope you enjoy it Kathryn..

  • Reply
    Amy in Hunting Valley, OH
    June 4, 2017 at 2:53 pm

    I’ve been eating tons of asparagus lately too. I used to roast it in the oven but then tried throwing it in a hot pan with a dab of butter. You’re right, it only needs a minute or two and it turns bright green, tender and so tasty. I am definitely going to try this salad .. love the suggestion of bleu cheese. Your photos are so crisp and beautiful, you pretty much make anything look amazing!

    • Reply
      June 4, 2017 at 3:02 pm

      I needed a little mood boost today Amy, and you were right there for me, thanks ๐Ÿ™‚ We used to roast our asparagus all the time, too, how interesting, but I agree, it really doesn’t need it. I’m feeling the same way about Brussels sprouts, too. Let us know if you try the blue cheese, it does sound good!

  • Reply
    Chris Scheuer
    June 4, 2017 at 1:55 pm

    This is a gorgeous salad and mimosa dressing sounds so fancy!

    • Reply
      June 4, 2017 at 2:01 pm

      Mimosa is such a pretty word ๐Ÿ˜‰

  • Reply
    Andy Gibbs
    June 4, 2017 at 12:43 pm

    Hi Sue, I chanced across your website and i must say this is a very visually pleasing post. Specific to this line i.e. “The technique of slicing veggies super thinly is a good one, it preserves the crunch, but makes them easier to eat” how do you define super thinly and i noticed you mentioned rinsing the asparagus in cold water. Is that because it adds to the crunch on the asaparagus?

    • Reply
      June 4, 2017 at 12:49 pm

      Hi Andy ~ I use a mandoline slicer set at 1/8 inch, which gives me a really nice paper thin slice. And I rinse the asparagus under cold water to stop the cooking. You could use an ice bath, too, but I didn’t bother with that.

  • Reply
    June 4, 2017 at 12:07 pm

    Can you get the Ad’s removed from being printed when one prints the recipe? It is maddening! this is my favorite sight and it messes me up.

    • Reply
      June 4, 2017 at 12:49 pm

      I’ll look into that Pat, I’m not sure, let me check with my ad company, that shouldn’t be messing up the printing, sorry!!

  • Reply
    June 4, 2017 at 9:41 am

    We love asparagus cooked the same way too, lovely mimosa vinaigrette!

    • Reply
      June 4, 2017 at 9:53 am

      It’s amazing, it needs only a quick dunk in the boiling water, that’s it!

  • Reply
    Jennifer @ Seasons and Suppers
    June 4, 2017 at 9:34 am

    Wow! That mimosa vinaigrette sounds fabulous. Perfect flavours with asparagus. Will be trying this one ๐Ÿ™‚

    • Reply
      June 4, 2017 at 9:43 am

      Thanks Jennifer ~ I love citrus flavors in dressings, and I would love this one on anything!

  • Reply
    June 4, 2017 at 5:16 am

    This is possibly the best brunch side dish…ever. I mean, or main dish. Whatever and whenever, I want it. ๐Ÿ™‚

  • Reply
    [email protected]'s Recipes
    June 4, 2017 at 4:33 am

    Such a pretty salad! And that mimosa dressing sounds really yummy too, Sue.

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