Please consult the OU's guidelines for checking fruits and vegetables.

Asparagus Salad
This recipe is kosher for Passover.
Asparagus Salad Courtesy of Women's Branch of the Orthodox Union | Pareve
3 hours, 20 minutes 10 minutes
3 hours
10 minutes
6 to 8 servings

  • 2 lbs. asparagus
  • ¼ cup sugar
  • ¾ cup vinegar or lemon juice
  • ¾ cup water
  • 1 onion, sliced
  • 3 Tablespoons oil
  • 1 teaspoon salt
  • 1 clove garlic or 1 teaspoon garlic powder

  1. Wash asparagus. Snap off ends.
  2. Place in large pan with ½ cup water. Bring to boil, cover and cook 8 to 10 minutes. Drain.
  3. In small bowl mix sugar, vinegar, water, oil, salt, and garlic.
  4. Layer asparagus and onions in glass bowl.
  5. Pour marinade over, cover, and refrigerate several hours or overnight.

Kashrut Instructions


DESCRIPTION: Asparagus contains beetles and thrips. Thrips are primarily found under the triangle scales and somewhat less frequently in the tips of the asparagus.


  1. Shave down the floret at the asparagus tip.
  2. Remove the triangle parts along the side of the asparagus. (A potato peeler is recommended.)
  3. Wash thoroughly.

When prepared in this manner, special inspection is not necessary.


This hard to find and very expensive cousin to green asparagus has neither open florets nor scales for the insects to occupy. Hence, it may be used without any special preparation. However, it should be washed thoroughly before using.