Return to Content

Asparagus Salad

Asparagus Salad
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 4 to 6 servings.

Fresh asparagus tips have long been a harbinger of spring. In the days before rapid transportation, asparagus was the first sign that the reign of winter and its root vegetables was over.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 pounds fresh asparagus
  • 1 cup sour cream
  • 3 tablespoons fresh lemon juice
  • 1/3 cup fresh chopped parsley
  • 1 tablespoon chopped chives
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon salt
  • pinch of pepper


Remove tough ends from asparagus, and steam until tender but still crisp. Drain and immerse asparagus in cold water; drain again. Cut asparagus into 1-1/2-inch pieces and place in salad bowl. Combine other ingredients, mix well, and pour over asparagus. Toss gently.

Updated Friday, March 30th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111