Asparagus Salad with Soy-Mustard Dressing Recipe (2024)

A note on peeling thick asparagus: I don't know what Mark Bittman is talking about! I never peel mine and they always come out "bright green and perfectly crisp-tender" - never a "soggy mess"! I cook them in boiling water (in a frying pan rather than a large pot, so the asparagus can lie flat) until a fork can easily pierce the thickest part of a stalk and immediately transfer them to an ice-water bath for a few minutes. Perfect every time with no peeling necessary.

I made this in Lieu of a béarnaise; because of the raw yolk issue. I used mayonnaise instead. It’s actually delicious. Next time I’d make it a little thicker and so maybe more mayo to the same proportion of Dijon lemon and soy sauce

excellent. I have added some scallions to it. Served it with fish cakes
delicious.

A. March 2023. Super simple delicious way to do cold asparagus. Will see if emme likes.

Although I haven't made this yet, I want to chime in about the peeling-asparagus controversy. I had never eaten peeled asparagus until I had dinner with my then-boyfriend's terribly refined and elegant aunt, who served the most voluptuous, soft-textured poached peeled fat asparagus. It was a revelation. There's nothing wrong with the skin of asparagus, but it's not particularly tasty and offers your tongue a measure of friction that the fragrant, flavorful, silky inner pith does not.

Peeling added refinement to the dish and the dressing was terrific. I took the advice to sub mayonnaise for egg yolks and used vegan mayo (because that's what I had on hand). It was delicious and avoided the concern about yolk safety. Made ahead and assembled just before serving. Really a lovely dish.

As my husband and I are near 80 and I no longer use raw eggs, I pasteurized the eggs with my sous vide. (We live in a ski resort in Colorado and it is impossible to purchase pasteurized eggs here.) I added shaved Parmigiano Reggiano and added a sliced avocado. We both loved this!

Will try next time with mayonnaise as the yolks make this sauce a little runny

I peel really thick asparagus for the same reason I peel celery. It gives me something else to do. And I do think Mr Bittman know what he is talking about. I only buy local asparagus in season, none of that SA stuff picked two weeks before it hits the local grocery and sometimes the peel is pretty chewy when it's really fresh.

I made this in Lieu of a béarnaise; because of the raw yolk issue. I used mayonnaise instead. It’s actually delicious. Next time I’d make it a little thicker and so maybe more mayo to the same proportion of Dijon lemon and soy sauce

Was anyone else nervous about using raw egg yolks? What could I substitute

I’m wary of using uncooked egg yolks from my daughter’s chickens since they’re not pasteurized. Should I be? Any substitutes?

Not convinced the thickness of the asparagus is all that crucial. Cooking time seems to me to control whether it becomes a "soggy mess". Tasty dressing. Served the asparagus on a bit of chopped kale and Swiss chard and scattered a few cucumber slices on top, then drizzled the dressing over it all. Took just 2T of oil for the dressing to have a good, smooth consistemcy. Have to say, I am still nervous that the egg yolks were raw.

A note on peeling thick asparagus: I don't know what Mark Bittman is talking about! I never peel mine and they always come out "bright green and perfectly crisp-tender" - never a "soggy mess"! I cook them in boiling water (in a frying pan rather than a large pot, so the asparagus can lie flat) until a fork can easily pierce the thickest part of a stalk and immediately transfer them to an ice-water bath for a few minutes. Perfect every time with no peeling necessary.

excellent. I have added some scallions to it. Served it with fish cakes
delicious.

My husband brought home some lovely asparagus from Lancaster County. separated the large spears and peeling did quicken the cooking and kept the lovely spring green. Since he had also brought a fresh leaf lettuce made a salad with smoked trout and Yukon golds. The dressing was a good taste with all.

Made this with fresh leaf lettuce from Lancaster County PA, vidalia onion, and smoked trout for a main course meal. It was great and the dressing was super.