Spring Asparagus Salad with White Chocolate Peanut Butter Mustard Dressing

Spring Asparagus Salad with White Chocolate Peanut Butter Mustard Dressing

Easter has always been about chocolate for me: Dark chocolate, milk chocolate, white chocolate–it’s all delicious. I’ve always been intrigued by the pairing of chocolate with savory ingredients; Peanut Butter & Co. White Chocolatey Wonderful has just the right amount of sweetness to pair well with fresh spring asparagus and ripe cherry tomatoes, taking the salad course to the next level.

  • Yield:6 servings
  • Prep Time:10 minutes
  • Cook Time:5 minutes
  • Total Time:15 minutes


12 oz asparagus (about 20 medium pieces) 

6 tbsp Peanut Butter & Co. White Chocolatey Wonderful 

2 tbsp mustard 

2 tsp white vinegar 

2 tbsp water 

1 1/2 cups cherry tomatoes 

1 12-oz bag of mixed spring greens 


  1. Trim the white ends off of the asparagus and then cut it up into 1-inch long segments. 

  2. Prepare an ice bath for the asparagus by putting cold water and ice in a large bowl. 

  3. Steam the asparagus pieces either over the stove or in the microwave for 45 seconds to 1 minute until they develop a deep green color and are soft enough to bite through but still snap when broken.

  4. Immediately toss the asparagus into the ice bath and let it sit for 5 minutes.  

  5. To make the dressing, whisk together the Peanut Butter & Co. White Chocolatey Wonderful peanut butter, mustard, white vinegar, and water until smooth and emulsified. 

  6. Strain the water and ice from the asparagus and combine them in a large bowl with the cherry tomatoes and greens.

  7. Toss the vegetables with 2/3 of the dressing and lay them out on a large salad platter. 

  8. Drizzle the remaining dressing over the top of the salad. Serve at room temperature.

Tags: Brunch Dinner Dressing Gluten-free Lunch Peanut butter Peanut Butter & Co. Salad Uncategorized vegan Vegetables Vegetarian White Chocolate Wonderful