A Beautiful and Easy Easter Side Dish

Easter is March 31 and it’s time to plan your holiday dinner menu. This asparagus salad is perfect for the occasion, with all your favorite spring ingredients in one dish!

Asparagus, Dandelion, and Leek Salad


One bunch asparagus, trimmed

5-6 handfuls chopped dandelion greens

1 leek, cleaned and thinly sliced (white part only)

2 hard-boiled eggs, chopped

Lemon Dijon Vinaigrette


Blanch asparagus in boiling water for a few minutes until its tender-crisp. Place into a bowl of ice water to stop cooking. Drain, pat dry, and chill.

Make Lemon Dijon Vinaigrette by placing the juice and zest of one large lemon into a jar. Add 1 tablespoon Dijon mustard, ½ cup olive oil, 2-teaspoons honey, and salt and pepper to taste. Put a cover on the jar and shake well. Taste and adjust seasoning if necessary.

To compose the salad, place dandelion greens on a large plate. Top with asparagus, leek slices, and chopped eggs. To serve, drizzle Lemon Dijon Vinaigrette over all.