Asparagus, Herb, and Mustard Salad
Asparagus, Herb, and Mustard Salad



  • 350g fresh asparagus, trimmed
  • Sea salt
  • Iced water
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 6 radishes, sliced
  • 1 tsp chopped tarragon
  • 1 tsp chopped chervil
  • 1 tsp chopped parsley
  • 1 tsp chopped chives
  • Black pepper
  • Cook the asparagus spears in boiling salted water for 3 minute, then plunge into iced water. Drain, and place on a board. Remove the tips and set aside, and chop the stems.
  • Meanwhile, make your dressing by whisking the mustard and lemon juice in a bowl, and then gradually adding the oil while whisking continuously. Add the asparagus stems and radishes, and mix to coat completely, then stir in the herbs and season well. Serve the asparagus tips on a plate, topped with the dressed stems and herbs, and drizzled with any excess dressing.
10 mins
4 serving

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