Asparagus salad

  • 20 fresh asparagus spears
  • Juice of one lemon
  • One teaspoon argan oil
  • One teaspoon Dijon mustard
  • Pinch of salt
  • Parsley to taste, chopped very fine.
  • 10 tomato cherries

Steam asparagus for 8 minutes, keep crisp.

Prepare the dressing with mustard, lemon juice, and argan oil.

Place the asparagus spears on a serving plate, and drizzle the dressing over them.

Decorate with the cherry tomatoes and refrigerate for 20 minutes before serving.


This fresh salad is excellent served with filet mignon, grilled garlic chicken or poached fish.

One can also create a delicious salade by replacing the asparagus with leeks.

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