Asparagus season has arrived—and what better way to celebrate this elegant vegetable than with a delicious Scandinavian twist? Discover the asparagus salad with cream and vinegar dressing, inspired by the style of Nicolas Vahé and perfect for a sunny brunch or as a culinary statement on your table.
Fresh, light, and full of flavor: this is how you make the perfect asparagus salad
The secret to a great salad lies in its simplicity. Tender green asparagus pairs beautifully with velvety cream and a fresh dressing based on cucumber vinegar by Nicolas Vahé. Add a subtle crunch and you have a dish that radiates Scandinavian chic.
The ingredients you need
- 500 g green asparagus
- 200 ml cream
- 2 tbsp Cucumber Vinegar by Nicolas Vahé
- 1 tsp lemon zest (optional for extra freshness)
- Freshly ground lemon pepper
- French sea salt
- A handful of fresh herbs (such as dill or chives)
- Optional: roasted nuts or seeds for extra crunch
Step by step: this is how you make it
- Trim the woody ends off the asparagus and blanch them for about 3 minutes in boiling water, until they are bright green and just tender. Drain and rinse with cold water.
- Whip the cream until soft peaks form (so not completely stiff), so it keeps a light and airy texture.
- Gently fold the cucumber vinegar and, if desired, lemon zest into the cream. Generously season with the lemon pepper and a pinch of French sea salt.
- Arrange the asparagus on a beautiful platter, drizzle with the cream dressing, and finish with fresh herbs and, if you like, some toasted nuts.
Scandi at the table: inspiration tips for your spring dinner
Give your table a Scandinavian upgrade with elegant tableware, linen napkins, and of course: Nicolas Vahé accessories. Use a large wooden board as a serving platter and pair with a crisp white wine or sparkling water with lemon. Want to impress even more? Serve with freshly baked bread and a simple lemon butter.
Variation & serving tips
- Swap the green asparagus for white or combine both for extra color.
- Add an egg: soft-boiled for a touch of luxury, hard-boiled for lunch.
- Make it vegan: Use plant-based cream and replace the whipped cream.
- Salad on the go? Take the dressing separately and mix just before serving.
Why choose Nicolas Vahé vinegar, pepper, and sea salt?
The quality and subtle flavors of cucumber vinegar, lemon pepper, and French sea salt from Nicolas Vahé truly elevate your dressing. The vinegar adds a fresh, summery touch, the pepper brings a bit of spice, and the sea salt highlights Scandinavian simplicity in a flavorful way.
Taste and style in a nutshell
This asparagus salad is proof that with just a few quality products and a dash of creativity, you can bring Scandinavian cuisine closer to home. Light, flavorful, and elegant—the best of Nicolas Vahé in one dish!
Inspired to make this asparagus salad? Discover all essentials or find practical inspiration in our Nicolas Vahé collection.
Frequently asked questions about asparagus salad with cream and vinegar dressing
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How long does this asparagus salad keep in the fridge?
This salad stays fresh in the fridge for up to 2 days. For best results, keep the dressing separate. -
Can I prepare this salad in advance?
Yes, blanch the asparagus and store them with the dressing (separately) until ready to use. Mix just before serving. -
Is this dish suitable for vegetarians?
Yes, this salad is completely vegetarian and can easily be made vegan with plant-based cream.
