Asparagus Salad with Earl Grey Tea Vinaigrette

Try this vinaigrette made with Bigelow Earl Grey Tea on your asparagus for a healthy side dish.

Prep Time: 10 minutes Cook Time: 5 minutes
Serves 4


  • 2 bags  Bigelow Earl Grey Tea
  • ½ cup boiling water
  • 2 tablespoons orange juice
  • ½ teaspoon granulated sugar
  • 1 tablespoon rice wine vinegar
  • 1 clove garlic, minced
  • salt and freshly ground pepper to taste
  • 2 tablespoons toasted sesame seed oil
  • 1 pound asparagus, washed and cut diagonally
  • ½ red pepper, julienned
  • 2 hard-boiled eggs, chopped


To make the vinaigrette place 2 Bigelow Earl Grey tea bags in a 1-cup glass measure. Add ½ cup boiling water. Steep tea for 5 minutes; remove bags and reserve tea. Place tea, orange juice and sugar in a small saucepan or skillet and bring to a boil, reduce to about 2 tablespoons. Combine tea mixture, vinegar, garlic, salt, pepper and sesame oil together. Bring a saucepan of water to a boil, add asparagus and blanch for 1-2 minutes. Rinse with cold water. Arrange asparagus with julienned red pepper in an attractive platter and toss with Earl Grey Vinaigrette. Garnish with chopped egg.

May we suggest Green Tea with Mango - Case of 6 boxes - total of 120 teabags to pair with this recipe?
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