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“Colorful assortment of fresh green, purple, and white asparagus spears arranged in a fan shape on a rustic gray surface.”

 Lemon Balsamic Asparagus Salad

Active Time: 15 minutes
Total Time: 30 minutes

This Lemon Balsamic Asparagus Salad is a crisp, tangy side dish made with roasted asparagus, mushrooms, and a zesty vinaigrette—perfect for spring gatherings.

 

Yield: 6 servings
Style: Crisp, tangy, and herbaceous

 

 

  • Mini Whisk
  • Eco-Chop
  • Mini chopper
  • BONMAT
  • Perforated Baking Sheet

French Pantry Collection:

  • Traditional Balsamic Vinegar
  • Extra Virgin Olive Oil
  • Roasted Garlic and Chive Herb Blend
  • Lemon Thyme Salt
  • Tellicherry Black Pepper
  • Herbs de Provence Mustard
Print recipe

Ingredients

  • 1 lb baby asparagus, trimmed and cut into 1-inch pieces -(we love multi colored)
  • 4 oz fresh mushrooms, thinly sliced
  • 1 Lemon
  • ½ cup loosely packed fresh basil, chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp French Pantry Roasted Garlic and Chive Herb Blend
  • 1 tbsp French Pantry Traditional Balsamic Vinegar (or more to taste)
  • 1 tsp French Pantry Herbs de Provence mustard
  • 1 clove garlic, minced
  • 3 tbsp French Pantry Extra Virgin Olive Oil
  • Lemon Thyme Salt, to taste
  • 2 tbsp freshly grated Parmesan cheese
  • Lemon zest for garnish

Instructions

  1. Prep the Veggies
    • Trim asparagus, keeping the tender green parts. Cut into 1-inch pieces.
    • Slice mushrooms and chop basil.
  2. Roast the Asparagus
    • Preheat oven to 400°F (204°C).
    • In a bowl, toss the asparagus with a pinch of salt, one tablespoon Roasted Garlic and Chive Herb Blend, and a drizzle of French Pantry extra-virgin olive oil. Spread on a BONMAT and roast for 10–15 minutes, until tender and slightly crispy.
  2. Make the Dressing
    • In the Eco-Chop, combine lemon juice, balsamic vinegar, Dijon mustard, and minced garlic.
    • Whisk together, then slowly add the olive oil while whisking until the mixture is emulsified.
    • Season with black pepper.
  3. Assemble the Salad
    • Let the roasted asparagus cool slightly.
    • Toss with half of the dressing until well coated.
    • In a separate bowl, toss mushrooms and basil with the remaining dressing.
    • Layer the mushroom mixture over the asparagus.
  4. Finish & Serve
    • Season with Lemon Thyme Salt to taste.
    • Garnish with freshly grated Parmesan cheese and a dash of lemon zest
    • Serve immediately and enjoy!
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