Frisee Salad with Asparagus and Creamy Asparagus Dressing

Last winter I decided to do something for myself, that something was enroll in a Recipe Writing and Development course. You see, I plan to write a cookbook with all of my recipes in the near future and I wanted to make sure I honed my skills as both a recipe developer and writer in advance.

After the course ended, we were advised to take some time away from the 5 dishes we had created and come back to them at a later date. Well, that later date is now. I spotted some Asparagus last week and decided it was time to whip up a batch of dressing retest and share the final recipe with you.

This is definitely going to be a staple dressing for many years to come and now you can try it for yourself.

Frisee Salad with Asparagus and Creamy Asparagus Dressing.jpg

Frisee Salad with Asparagus and Creamy Asparagus Dressing

This dressing is so flavorful and lucky for you the recipe makes extra for you to keep on hand. Try it over a piece of salmon or chicken, or layered into a sandwich or grilled vegetable wrap. Did I mention this salad is loaded with vitamins, minerals, and fiber making it not only a tasty, but a healthy choice too!

Servings - 4


  • 2 lbs asparagus, trimmed,

  • 2 T sea salt + pepper to taste

  • 2 T Dijon mustard

  • 2 T chives, chopped

  • ¾ cup grapeseed or EVOO, divided

  • 1 lemon – 1 t zest, 3 T juice

  • 2 T water

  • 2 heads frisee, chopped into bite size pieces

  • 1 egg, hard- boiled

  • pinch of sea salt


MAKE THE DRESSING. Place a large pot of salted water over medium high heat and bring to a boil. Prepare an ice bath and trim 1lb of asparagus and cut in half. When water begins to boil place asparagus in the water and cook until bright green, 3-4 minutes. Using a slotted spoon remove the asparagus from the pot and place in an ice bath to stop them from cooking. Place asparagus into blender or food processor with mustard, chives, and lemon juice. Blend ingredients together and slowly steam in ½ cup of oil, add water and blend until smooth, season with salt and pepper and set aside. (Dressing can be made in advance and stored in airtight container in refrigerator)

COOK ASPARAGUS. Cut 1 lbs asparagus and cut into thirds. Place a large skillet over medium-high heat and add remaining ¼ cup oil. Once oil is hot add asparagus, season with salt and pepper and toss cooking for 3-4 minutes or until softened and bright green. Remove from heat and pour into strainer to remove any excess oil.

ASSEMBLE THE SALAD. In a large bowl, toss the frisee and asparagus with ½ cup dressing, season with salt and pepper. Chop up egg yolks and whites separately. Divide salad evenly amongst four plates and top with chopped egg and lemon zest.

Few ingredients but tons of flavor, let me know how you like it!


Lauren Courtney

Recipe, FoodLauren UngerHeart