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Easy German Asparagus Salad – Oma's Spargelsalat

Asparagus salad (spargelsalat) is a springtime classic in Germany ... light, fresh, and oh-so easy. Even Oma says it’s fancy without the fuss!

Ingredients:

• 1½ pounds (681 grams) asparagus, white or green
• 2 large hard-boiled eggs, peeled and chopped or sliced
• 4 - 6 radishes, sliced
• 4 green onions, sliced
• 2 tablespoons (30 milliliters) white wine vinegar
• 3 tablespoons (45 milliliters) sunflower oil
• 1 tablespoon (15 milliliters) mustard (optional)
• salt and freshly ground black pepper, to taste
• 2 tablespoons (8 grams) chopped fresh parsley, to garnish

Instructions:

1. For white asparagus, remove the tough ends. Peel the spears and cut them into bite-sized pieces. Cook them in simmering salted water for about 10 to 15 minutes, until tender.
2. For green asparagus, snap off the tough ends. Cut the spears into bite-sized pieces and cook them in simmering salted water for about 5 minutes, until tender.
3. Drain the asparagus and put them into a bowl. Add the eggs, radishes, and green onions.
4. In a separate bowl, mix the vinegar, oil, and mustard.
5. Pour the dressing over the asparagus mixture. Season with salt and pepper and mix gently.
6. Garnish with fresh parsley to serve.

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Updated on January 31, 2026