Deeli's Asparagus Salad

Made  times
Deeli 3

"I came up with this salad idea about a dozen years ago because I love salads, love all of these ingredients and, of course, especially love asparagus. Have served this quite a few times as a light meal main course with French baguette slices and softened unsalted butter instead of as a side dish. It never fails that seconds are requested whether served as a side or as a main :-)"
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25 m 8 servings
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Original recipe yields 8 servings



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  1. Bring a medium pot of water to boil (salted if desired) and prepare an ice bath.
  2. Boil asparagus until just tender, about 2 to 3 minutes, drain and ice bath right away.
  3. Once asparagus is cooled, drain and place on a dry, clean kitchen towel.
  4. Whisk red wine vinegar and olive oil in a small bowl and season with salt and pepper to taste.
  5. Toss asparagus, cucumber, tomatoes, red onions, olives and capers in a large serving bowl, add vinaigrette and toss again until salad is coated.
  6. Sprinkle generously with Parmesan and serve.