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Asparagus, spring onion, Cucumber, and Herb Salad

Asparagus, spring onion, Cucumber, and Herb Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant asparagus and cucumber salad is a celebration of seasonal greens, bringing together the crisp textures of spring with a bright, zesty dressing. The combination of chilled asparagus spears and diced cucumber creates a refreshing base, while a generous medley of fresh mint, chives, and tarragon provides a sophisticated, aromatic finish. It is a light yet flavourful vegan dish that works beautifully as a centrepiece for a garden lunch or as an elegant accompaniment to grilled mains.

Designed with flexibility in mind, the foundational elements of this recipe can be prepared in advance, making it an excellent choice for stress-free entertaining. Squeezing the spring onions ensures a mellow flavour that complements the delicate herbs without overpowering them. High in nutrients and naturally plant-based, this salad is a healthy, homemade option that showcases the very best of garden-fresh produce.

Ingredients for Asparagus, spring onion, Cucumber, and Herb Salad

45ml färsk citronsaft
1 matsked rödvinsvinäger
1 tesked dijonsenap
1 teaspoon coarse kosher salt
1/2 teskedar nymalen svartpeppar
180ml extra-virgin olive oil
1.4kg medium asparagus, trimmed
650g thinly sliced spring onions
475g 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon

How to make Asparagus, spring onion, Cucumber, and Herb Salad

Whisk first 5 ingredients in small bowl. Gradually whisk in oil.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.

Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 725ml cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place spring onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and spring onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.

Combine spring onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.

Arrange asparagus on platter. Spoon cucumber mixture over and serve.

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