Asparagus Tips with Cucumber Vinaigrette #BloggerCLUE

As spring rolls around once more, it is time to start thinking about what to serve at Easter. With all the bright, fresh, crisp colors of the new season we have so much to choose from. Luckily, to help even more, the Blogger C.L.U.E. theme this month is Easter so we’ll get you everything you need to please ol’ Peter Cottontail.

This month I was paired with Wendy from A Day in the Life on the Farm and I had a lovely time looking through her blog. There was so much to choose from, of course. I was on the hunt though for something light, crisp and fresh– so as soon as I saw the Asparagus Tips with Cucumber Vinaigrette– I knew I’d found my post!

plate label

Not only is this salad crisp and perfect for spring, it is also super quick to put together. I paired the Asparagus Tips with Cucumber Vinaigrette with a broiled salmon – and it was delightful. It would be great as a side on your Easter spread or for a spring picnic in the park. 



When prepping asparagus- I like to snap it off at the ends to where it wants to naturally break. It might not provide clean lines, but it does prevent any bitter bites. 


Asparagus Tips with Cucumber Vinaigrette
Serves 4
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Prep Time
10 min
Cook Time
2 min
Prep Time
10 min
Cook Time
2 min
  1. 1 bunch asparagus, tough ends snapped off and steamed until crisp tender (2-3 minutes)
  2. 1/2 English cucumber, peeled, seeded and very finely chopped
  3. 1/2 yellow bell pepper, very finely chopped
  4. 2 scallions, finely chopped
  5. 2 Tablespoons olive oil
  6. Juice from 1/2 small lemon
  7. Heaping teaspoon of dijon mustard
  8. 2 teaspoons Champagne Vinegar
  9. 2 dashes of soy sauce
  10. salt and pepper to taste
  1. In a medium bowl, mix the cucumber, peppers and following ingredients. Mix well.
  2. After steaming asparagus and dipping in ice bath, place the asparagus on platter.
  3. Pour over asparagus the vinaigrette over the asparagus. Serve chilled or at room temperature.
Adapted from Adapted from Christina Ferrare's, Family Entertaining
ice bath 2

After steaming your asparagus for 2 minutes or so, toss it in an ice bath to stop the cooking process. 



The recipe Wendy shared called for red pepper but I went for yellow for a more mild flavor and an extra pop of spring color. My only other swaps were simple, add some champagne vinegar and skip the herbs. 

veg mustard lemon



plate flowers


 Check out the other Blogger C.L.U.E. posts for some Easter inspiration.

Happy Hopping! 




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