Cold Asparagus Salad

June 7, 2026

Cold Asparagus Salad at The Little Shop of Olive Oils

There’s something about a chilled vegetable salad that feels refreshing and just a little elegant — especially when asparagus is involved.

This Cold Asparagus Salad is light, crisp, and full of bright flavor. The combination of Toasted Sesame Oil and Honey Ginger White Balsamic Vinegar creates that perfect balance of nutty, sweet, and tangy. Add a splash of soy sauce and just a touch of sugar, and suddenly the asparagus becomes the star of the table.

I love this recipe because it’s simple, but it feels thoughtful. It’s beautiful served alongside grilled chicken or salmon, and it’s just as lovely as part of a spring brunch spread. The key is not overcooking the asparagus — you want it tender but still vibrant and crisp.

It’s clean, fresh, and comes together without much fuss — which is exactly the kind of recipe I find myself making again and again.

Cold Asparagus Salad

A crisp, chilled asparagus salad tossed with Toasted Sesame Oil and Honey Ginger White Balsamic Vinegar for a bright, lightly sweet, and savory side dish.

Author: https://shopevoo.com
Prep Time: 15 minutes
Servings: Serves 4-6
Category: Side Dishes

Ingredients

1½ lbs asparagus (about 3 bunches)
3 Tbsp Toasted Sesame Oil
4 tsp Honey Ginger White Balsamic Vinegar
4 tsp low sodium soy sauce
2 Tbsp sugar
Optional: 4 tsp toasted sesame seeds

Directions

Wash the asparagus and peel the bottom 2–3 inches of each stalk. Cut into 1½ to 2½-inch diagonal pieces.
Steam the asparagus until just tender and bright green. Immediately rinse under cold water to stop the cooking. Drain thoroughly, pat dry, and refrigerate for about 1 hour until fully chilled.
In a small bowl, whisk together the Toasted Sesame Oil, Honey Ginger White Balsamic Vinegar, soy sauce, and sugar until the sugar dissolves.
Pour the dressing over the chilled asparagus and toss gently to coat evenly.
Garnish with toasted sesame seeds if desired and serve cold.

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