Marinated Asparagus Olive and Tomato Salad

Marinated asparagus topped with tomatoes, olives and herbs on a white serving platter with a gold fork and spoon.

5 from 1 vote

Marinated Asparagus Olive and Tomato Salad

Fresh, tender crisp asparagus marinated in a light and tangy vinaigrette, topped with buttery olives and juicy tomatoes, this cold asparagus salad is perfect for Spring. It’s light, fresh, easy to make and great for a get together.

Prep Time10

Cook Time5

Marinating Time1

Course: Salad, Salads, Side, Side Dish

Cuisine: American

Servings:

Calories: 299kcal

Author: Jessica Lawson

Ingredients

1 pound fresh asparagus tough ends trimmed
½ cup California Ripe Black Olives whole, canned
1 cup cherry or grape tomatoes halved
½ cup California Olive Oil
2 tablespoons white wine vinegar
1 clove fresh garlic minced
½ teaspoon dijon mustard
½ teaspoon honey
2 tablespoons chopped fresh herbs
salt and pepper to taste

Instructions

Trim tough ends of asparagus.
In a small bowl, whisk together minced garlic, olive oil, white wine vinegar, honey, mustard and salt and pepper. Set aside.
Bring a large pot of salted water to a rolling boil. In a large bowl, prepare an ice bath.
Drop the asparagus into the boiling water and blanch for 2-3 minutes until bright green and tender crisp.
Drain and plunge asparagus immediately into ice bath and let sit for a few minutes. Remove asparagus from ice bath and place on a clean kitchen towel to dry.
Add blanched and dry asparagus to a zip top bag or shallow dish and pour in the vinaigrette. Place in the refrigerator to marinate for 1-3 hours.
Arrange marinated asparagus on a serving platter. Toss tomatoes and olives in remaining vinaigrette and spoon over asparagus. Garnish with fresh herbs and serve.

Notes

Thin asparagus works best in this recipe. If your asparagus is thicker, use a vegetable peeler to trim down thick stalks.

Dry asparagus thoroughly after blanching and before adding the vinaigrette. Wet asparagus will make a watery salad.

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