Serves 4 as an appetizer salad or 2 as an entrée salad
Approximately 45 – 60 minutes

With local asparagus season in full bloom, and our proximity to the fertile asparagus-growing region of south central Washington, our spring specials naturally feature the splendid spears, like this terrific salad. This year we’re sourcing our asparagus from Snow & Sons farm in Outlook, WA, and the salad has been hugely popular. No wonder…it’s elegant enough to be a first course yet substantial enough to be a lovely warm weather entrée, especially if you add a fresh baguette. (You could also use the tasty dressing on cabbage for a quick summery coleslaw.) Pair the salad with a Pinot Gris or an unoaked Chardonnay for a delicious Northwest dinner!
Susie Bashel, co-owner



  • 3 TBSP Champagne Vinegar
  • 1 TBSP Honey
  • 2 teaspoons Dijon Mustard
  • ½ teaspoon Mustard Powder
  • ½ Cup Olive Oil
  • 1 teaspoon Poppy Seeds
  • ¼ teaspoon Ground Black Pepper
  • 1 teaspoon (or to taste) Kosher Salt


  1. Place vinegar, honey, mustard and mustard powder in a food processor and mix.
  2. With the processor running, slowly add the oil until blended.
  3. Once dressing is blended, transfer to a bowl, add poppy seeds, salt and pepper.
  4. Refrigerate until use. Can be made up to 2 days in advance.



  • 1 LB Fresh Asparagus
  • 1 TBSP Olive Oil
  • Pinch of Kosher Salt


  1. Pre-Heat the oven to 450 Degrees.
  2. Trim ends off asparagus, toss spears with olive oil and salt.
  3. Place in a roasting pan in a single layer and roast for 5 minutes.
  4. Set aside on a plate to cool.



  • Greens of choice (arugula, spring mix, Little Gem lettuce), asparagus, dressing
  • 2 Hard Boiled Eggs, chopped
  • ½ Cup Grated Fresh Parmesan
  • ½ Cup Chopped Toasted Hazelnuts


  1. Toss greens in a bowl with your preferred amount of dressing; place on serving plate(s)
  2. Toss asparagus in dressing, arrange on top of greens
  3. Garnish greens with chopped egg, parmesan and hazelnuts to taste
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