18 Refreshing Cold Asparagus Recipes Delicious

As the days grow warmer, there’s nothing quite like the crisp, fresh taste of asparagus to brighten up your meals. Whether you’re looking for a quick side dish or a standout salad, our roundup of 18 Refreshing Cold Asparagus Recipes has something to delight every palate. Dive in and discover how this spring favorite can transform your dining table with minimal effort and maximum flavor!

Cold Asparagus Salad with Lemon Vinaigrette

This Cold Asparagus Salad with Lemon Vinaigrette is a refreshing twist on spring greens, perfect for those warm days when you crave something light yet flavorful.

Ingredients

• 1 pound asparagus, trimmed
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons chopped toasted almonds

Instructions

1. Bring a large pot of salted water to a boil. Add asparagus and cook for 2 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop the cooking process. Drain again and pat dry.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
3. Arrange asparagus on a serving platter. Drizzle with the lemon vinaigrette and sprinkle with shaved Parmesan cheese and chopped toasted almonds.

The contrast of the crisp asparagus with the creamy Parmesan and crunchy almonds makes this salad a standout. The lemon vinaigrette adds a bright, tangy finish that ties everything together beautifully.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the asparagus to absorb the vinaigrette.

Chilled Asparagus Soup with Cream

This Chilled Asparagus Soup with Cream is a refreshing twist on a classic, perfect for those warm days when you crave something light yet indulgent.

Ingredients

• 2 pounds fresh asparagus, trimmed and chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 small diced onion and 2 cloves minced garlic, sautéing until soft, about 5 minutes.
2. Add 2 pounds chopped asparagus to the pot, stirring to combine with the onions and garlic. Cook for another 5 minutes.
3. Pour in 4 cups vegetable broth, bringing the mixture to a boil. Reduce heat and simmer until the asparagus is very tender, about 20 minutes.
4. Remove from heat and blend the soup until smooth using an immersion blender or in batches with a regular blender.
5. Stir in 1 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lemon juice. Chill the soup in the refrigerator for at least 2 hours before serving.

The velvety texture of this soup, combined with the bright notes of lemon, makes it a standout dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra touch of elegance, garnish each bowl with a drizzle of cream and a few asparagus tips before serving.

Asparagus and Avocado Cold Salad

This Asparagus and Avocado Cold Salad is a refreshing twist on your usual greens, perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh dill, chopped

Instructions

1. Bring a pot of water to a boil and blanch the asparagus for 2 minutes until bright green and slightly tender. Immediately transfer to ice water to stop the cooking process, then drain well.
2. In a large bowl, gently toss the blanched asparagus, diced avocados, and sliced red onion.
3. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper. Toss gently to combine.
4. Top the salad with crumbled feta cheese and fresh dill before serving.

The crispness of the asparagus paired with the creamy avocado and tangy feta creates a delightful contrast in every bite, making this salad a standout dish for picnics or potlucks.

Tip: For an extra crunch, sprinkle some toasted pine nuts or almonds on top before serving.

Cold Asparagus with Mustard Dressing

Nothing says spring like fresh asparagus, and this Cold Asparagus with Mustard Dressing is a crisp, tangy way to celebrate the season.

Ingredients

• 1 pound fresh asparagus, trimmed
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh dill

Instructions

1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking process. Drain and pat dry.
2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, white wine vinegar, salt, and black pepper until smooth.
3. Arrange the asparagus on a serving platter. Drizzle the mustard dressing over the top and sprinkle with chopped fresh dill.

The contrast of the cool, crisp asparagus with the creamy, tangy dressing makes this dish a standout at any spring gathering.

Tip: For an extra touch of elegance, shave some Parmesan cheese over the top before serving.

Asparagus and Quinoa Cold Salad

This Asparagus and Quinoa Cold Salad is a refreshing, nutrient-packed dish that’s perfect for picnics or a light lunch. It’s bursting with flavors and textures that will keep you coming back for more.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it cool.
2. While the quinoa cools, blanch the asparagus in boiling water for 2 minutes, then immediately plunge into ice water to stop the cooking process. Drain well.
3. In a large bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
4. Add the cooled quinoa, blanched asparagus, parsley, and feta cheese to the bowl. Toss gently to combine.
5. Sprinkle the toasted almonds on top before serving.

The crunch of the almonds paired with the creamy feta and tender asparagus makes this salad a standout. It’s a delightful mix of textures and flavors that’s as pleasing to the palate as it is to the eye.

Tip: For an extra flavor boost, let the salad sit in the fridge for an hour before serving to allow the flavors to meld together.

Chilled Asparagus and Pea Soup

This Chilled Asparagus and Pea Soup is a refreshingly vibrant dish that’s perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 1 lb fresh asparagus, trimmed and chopped
• 2 cups fresh or frozen peas
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Fresh mint leaves for garnish

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 small diced onion and 2 cloves minced garlic, sautéing until translucent, about 3 minutes.
2. Add 1 lb chopped asparagus and 2 cups peas to the pot, stirring to combine with the onions and garlic. Cook for another 5 minutes.
3. Pour in 4 cups vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 15 minutes, or until the asparagus is tender.
4. Remove from heat and let cool slightly. Blend the soup until smooth using an immersion blender or a regular blender in batches.
5. Stir in 1/2 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Chill the soup in the refrigerator for at least 2 hours before serving.
6. Garnish with fresh mint leaves before serving.

The beauty of this soup lies in its creamy texture and the bright, fresh flavors of asparagus and peas, elevated by a hint of lemon and mint.

Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.

Cold Asparagus with Sesame Dressing

Nothing beats the crisp, refreshing taste of cold asparagus paired with a nutty sesame dressing—perfect for those warm days when you crave something light yet flavorful.

Ingredients

• 1 bunch asparagus, trimmed
• 2 tablespoons sesame seeds
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Bring a large pot of water to a boil. Add the asparagus and blanch for 2 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to cool, then drain and pat dry.
2. In a small skillet over medium heat, toast the sesame seeds for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes (if using) until the sugar dissolves.
4. Arrange the asparagus on a serving platter. Drizzle with the sesame dressing and sprinkle with the toasted sesame seeds.

The contrast of the cool, crisp asparagus with the warm, toasty sesame seeds and the tangy-sweet dressing creates a symphony of textures and flavors that’s irresistibly moreish.

Tip: For an extra crunch, sprinkle some additional toasted sesame seeds on top just before serving.

Asparagus and Tomato Cold Salad

This Asparagus and Tomato Cold Salad is a refreshing, vibrant dish that brings a burst of summer to your table with minimal effort.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh basil, chopped

Instructions

1. Bring a pot of water to a boil and blanch the asparagus for 2 minutes until bright green and slightly tender. Immediately transfer to ice water to stop the cooking process, then drain.
2. In a large bowl, combine the blanched asparagus, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Sprinkle the feta cheese and fresh basil over the top just before serving.

The crisp-tender asparagus paired with the juicy tomatoes and tangy feta creates a delightful contrast of textures and flavors that’s perfect for picnics or as a light lunch.

Tip: For an extra flavor boost, let the salad marinate in the dressing for 10 minutes before adding the feta and basil.

Chilled Asparagus and Cucumber Soup

Perfect for those warm summer days, this Chilled Asparagus and Cucumber Soup is a refreshing blend of greens that’s as easy to make as it is delicious.

Ingredients

• 1 lb asparagus, trimmed and chopped
• 2 medium cucumbers, peeled and seeded
• 1/4 cup fresh dill, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable broth
• 1/2 cup Greek yogurt

Instructions

1. In a large pot, bring the vegetable broth to a boil. Add the asparagus and cook for 3 minutes until bright green and slightly tender.
2. Remove the asparagus with a slotted spoon and transfer to a blender. Add the cucumbers, dill, lemon juice, olive oil, salt, and black pepper to the blender.
3. Blend on high until smooth. If the soup is too thick, add a little of the cooking broth until you reach your desired consistency.
4. Transfer the soup to a bowl and stir in the Greek yogurt until fully incorporated. Chill in the refrigerator for at least 2 hours before serving.

The cool, creamy texture of this soup paired with the fresh, herby notes of dill makes it a standout dish for any summer gathering.

Tip: For an extra touch of elegance, garnish each bowl with a sprig of dill or a thin slice of cucumber before serving.

Cold Asparagus with Garlic Aioli

Nothing says spring like crisp, cold asparagus paired with a creamy garlic aioli. This dish is a breeze to whip up and brings a refreshing twist to your table.

Ingredients

• 1 pound asparagus, trimmed
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of water to a boil. Add the asparagus and blanch for 2 minutes until bright green and slightly tender.
2. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and pat dry.
3. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, salt, and black pepper until smooth.
4. Arrange the cooled asparagus on a serving platter and drizzle with the garlic aioli or serve the aioli on the side for dipping.

The contrast between the cool, crisp asparagus and the rich, garlicky aioli makes this dish a standout. It’s perfect for those days when you want something light yet full of flavor.

Tip: For an extra touch of elegance, sprinkle some finely grated lemon zest over the asparagus before serving.

Asparagus and Feta Cold Salad

This Asparagus and Feta Cold Salad is a refreshing twist on spring greens, combining crisp asparagus with creamy feta for a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup sliced almonds, toasted

Instructions

1. Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2 minutes until bright green and crisp-tender. Immediately transfer to a bowl of ice water to stop the cooking process, then drain well.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, salt, and black pepper until well combined.
3. In a large mixing bowl, combine the blanched asparagus, crumbled feta cheese, and toasted sliced almonds. Drizzle the dressing over the salad and toss gently to coat.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The contrast between the crunchy almonds and tender asparagus, paired with the tangy feta, makes this salad a standout side dish for any picnic or potluck.

Tip: For an extra burst of flavor, add a sprinkle of lemon zest over the salad just before serving.

Chilled Asparagus and Mint Soup

This Chilled Asparagus and Mint Soup is a refreshing twist on a spring favorite, perfect for those warm days when you crave something light yet flavorful.

Ingredients

• 1 lb fresh asparagus, trimmed and chopped
• 1 cup fresh mint leaves, packed
• 2 cups vegetable broth
• 1/2 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 small diced onion and 2 cloves minced garlic, sautéing until soft, about 5 minutes.
2. Add 1 lb chopped asparagus to the pot, cooking for another 5 minutes until bright green.
3. Pour in 2 cups vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 10 minutes, until asparagus is tender.
4. Remove from heat and stir in 1 cup fresh mint leaves, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Let cool slightly.
5. Blend the soup until smooth using an immersion blender or transfer to a blender in batches. Stir in 1/2 cup Greek yogurt until fully incorporated.
6. Chill the soup in the refrigerator for at least 2 hours before serving.

The combination of crisp asparagus and fresh mint creates a soup that’s not only vibrant in color but also in flavor, making it a standout dish for any spring or summer gathering.

Tip: For an extra touch of elegance, garnish each serving with a drizzle of olive oil and a few mint leaves.

Cold Asparagus with Balsamic Glaze

Nothing says spring like crisp, fresh asparagus, and this cold asparagus with balsamic glaze recipe is a breeze to whip up for any occasion.

Ingredients

• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic glaze
• 1 tablespoon honey
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh basil

Instructions

1. Bring a large pot of water to a boil. Add the asparagus and blanch for 2 minutes until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop the cooking process. Drain and pat dry.
2. In a small bowl, whisk together the olive oil, salt, and black pepper. Drizzle over the asparagus and toss gently to coat.
3. Arrange the asparagus on a serving platter. Drizzle with balsamic glaze and honey, then sprinkle with crumbled feta cheese and chopped fresh basil.

The contrast of the cool, crisp asparagus with the sweet and tangy balsamic glaze, topped with creamy feta and fresh basil, makes this dish a standout side or light lunch option.

Tip: For an extra flavor boost, let the dressed asparagus sit in the fridge for 30 minutes before serving to allow the flavors to meld.

Asparagus and Chickpea Cold Salad

This Asparagus and Chickpea Cold Salad is a refreshing, protein-packed dish that’s perfect for picnics or a quick lunch. It’s bursting with flavors and textures that will keep you coming back for more.

Ingredients

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Bring a pot of water to a boil and blanch the asparagus for 2 minutes, then immediately transfer to ice water to cool. Drain well.
2. In a large bowl, combine the blanched asparagus, chickpeas, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and garlic powder.
4. Pour the dressing over the salad and toss gently to combine.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

The crisp-tender asparagus and creamy chickpeas create a delightful contrast, while the tangy feta and zesty dressing bring it all together. It’s a salad that’s as satisfying as it is simple to make.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Chilled Asparagus and Yogurt Soup

This Chilled Asparagus and Yogurt Soup is a refreshing twist on a classic, blending the earthy taste of asparagus with the creamy tang of yogurt for a perfect summer starter.

Ingredients

• 1 lb fresh asparagus, trimmed and chopped
• 1 cup plain Greek yogurt
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh dill for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add chopped asparagus to the pot, stirring to combine with the onions and garlic. Cook for another 5 minutes.
3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer until asparagus is tender, about 10 minutes.
4. Remove from heat and let cool slightly. Blend the mixture until smooth, then stir in Greek yogurt, lemon juice, salt, and black pepper.
5. Chill the soup in the refrigerator for at least 2 hours before serving. Garnish with fresh dill.

The magic of this soup lies in its velvety texture and the bright contrast between the asparagus and yogurt, making it a standout dish for any warm-weather gathering.

Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.

Cold Asparagus with Herb Dressing

Nothing says spring like fresh asparagus, and this cold asparagus with herb dressing is a refreshing twist on the classic veggie side.

Ingredients

• 1 pound fresh asparagus, trimmed
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and crisp-tender. Immediately transfer to a bowl of ice water to stop the cooking process. Drain and pat dry.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
3. Stir in the chopped parsley and dill into the dressing.
4. Arrange the cooled asparagus on a serving platter and drizzle with the herb dressing.

The contrast of the crisp, cold asparagus with the vibrant, tangy herb dressing makes this dish a standout at any spring gathering.

Tip: For an extra touch of elegance, shave some Parmesan cheese over the top before serving.

Asparagus and Radish Cold Salad

This Asparagus and Radish Cold Salad is a crisp, refreshing side that brings a burst of spring to your table with minimal effort.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup radishes, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. Bring a pot of water to a boil. Add the asparagus and blanch for 2 minutes until bright green. Immediately transfer to ice water to cool, then drain.
2. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the blanched asparagus, 1 cup radishes, and 1 tbsp fresh dill to the bowl. Toss gently to coat everything in the dressing.
4. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

The contrast between the peppery radishes and the tender asparagus, all tied together with a zesty lemon dressing, makes this salad a standout. Perfect for picnics or as a light lunch side.

Tip: For an extra crunch, sprinkle some toasted almonds on top before serving.

Chilled Asparagus and Lemon Soup

This Chilled Asparagus and Lemon Soup is a refreshing twist on a spring favorite, perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 1 lb fresh asparagus, trimmed and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced onion and 2 cloves minced garlic, sautéing until translucent, about 5 minutes.
2. Add 1 lb chopped asparagus to the pot, stirring to combine with the onions and garlic. Cook for another 5 minutes.
3. Pour in 4 cups vegetable broth, bringing the mixture to a boil. Reduce heat and simmer until the asparagus is very tender, about 15 minutes.
4. Remove from heat and let cool slightly. Using an immersion blender, puree the soup until smooth. Stir in 1/2 cup heavy cream, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper.
5. Transfer the soup to a container and refrigerate until chilled, at least 2 hours.

The bright lemon zest and juice elevate the earthy asparagus, creating a soup that’s as vibrant in flavor as it is in color.

Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.

Conclusion

We hope these 18 refreshing cold asparagus recipes inspire your next meal! Perfect for home cooks looking for something delicious and easy to prepare, there’s a dish for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for more culinary inspiration. Happy cooking!