Asparagus is a springtime treat that won’t be available for local harvest much longer here in the Southern U.S. I got a bunch in my local produce delivery last week and the warm weather had me craving a cool, refreshing salad. This tangy Asparagus and Cucumber Salad with capers, lemon, shallot and tarragon hit the spot!
My daughter is not a big asparagus fan, but she does love capers, so that gave me a decent chance of family dinner harmony. Well, even she commented how much she enjoyed this Asparagus and Cucumber Salad!
Asparagus and Cucumber Salad is tangy, cool and refreshing.
The mildly tangy dressing and briney capers really perk up the delicate asparagus and cool cucumber without being overpowering. Just a little fresh tarragon adds a pleasantly subtle sweet, licorice-like accent.
Salting the cucumbers intensifies their flavor and prevents them from watering down the dressing.
If we put the cucumbers directly into the dressing, they would exude a lot of water. Confession – did that the first time. The salad was very good, but ended up sitting in a watery pool. Salting the cucumbers and letting them sit, draws out some of their moisture, intensifying their cool, cucumber-y flavor and preventing excess water from diluting the dressing. However a little bit of that cucumber-flavored water is a nice addition, so we collect it and add just a bit back to the dressing.
This Asparagus and Cucumber Salad is ready in 30 minutes.
Efficiency makes this salad come together quickly. While the cucumbers rest, we mix the dressing and lightly pickle the shallots in it. While the shallots are pickling, the asparagus is boiled for just 2 minutes and chilled so it’s crisp tender. The Asparagus and Cucumber Salad is ready to mix in about 30 minutes. It can be served right away or marinate for about a half hour.
If preparing the salad ahead of time, it’s best to keep the dressing with the shallots, and the vegetables separate until close (within a half hour or so) to serving time. The acid in the dressing will slowly yellow the ends of the asparagus once mixed. The salad will taste great the next day, but the green color won’t be as vibrant.
This light, refreshing Asparagus and Cucumber Salad is a great accompaniment to dinner or lunch, especially if it’s being enjoyed outdoors on a warm spring or summer day!
- 1 bunch asparagus (3/4 – 1 lb)
- 1 large cucumber
- Salt
- 2 Tbsp canola oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp white wine vinegar
- 1 Tbsp brine from capers
- 1 tsp honey
- Pinch salt
- freshly ground black pepper to taste
- 2 Tbsp capers, drained
- 1 medium shallot, sliced thinly
- ½ Tbsp chopped fresh tarragon
- zest from 1 lemon
- Peel cucumber, quarter lengthwise and slice ¼ inch thick. Spread in a colander and sprinkle evenly with salt. Toss around, sprinkle more salt and toss again to evenly coat.
- Place colander in a bowl to catch water.
- Let sit about 25 minutes to draw out excess water.
- Meanwhile, mix dressing: canola oil, lemon juice, vinegar, brine, pinch of salt, and pepper.
- Add capers and shallot to dressing and let sit about 20 minutes to pickle/mellow shallot.
- Snap tough ends off asparagus and discard.
- Slice asparagus into 1 ½ to 2 inch sections.
- Bring a pot of water to boil and boil asparagus 2 minutes until crisp/tender.
- Drain and submerge in ice water to stop cooking.
- Once cool, blot asparagus dry on paper towels.
- After cucumber has set 25 minutes, add 1 Tbsp of the water collected in the drainage bowl to the dressing.
- Rinse cucumber well, spread on a couple layers of paper towel. Cover with a couple more layers of paper towel and press gently to dry and press out surface moisture.
- If you’re preparing the salad ahead of time, you can refrigerate the dressing separate from the asparagus and cucumber until close to serving time.
- When assembling the salad, reserve a little of the lemon zest for garnish.
- Mix asparagus, cucumber, tarragon, rest of lemon zest and dressing. Salad can be served immediately or marinate about a half hour. (It’s best to serve within about a half hour as the ends of the asparagus will slowly start to yellow from the acid in the dressing.)
- Toss salad to coat well. Taste and add salt or pepper if desired. Sprinkle with reserved lemon zest and serve.
The draining of the cucumber is totally unnecessary. Kalmata olives and brine are a great sub for capers.