asparagus salad

6 servings
Hard boiled egg
2 tablespoons Lemon juice
1 tablespoon Balsamic vinegar
2 teaspoons Dijon mustard
Clove garlic, minced
¼ teaspoon Salt and pepper, or to taste
⅓ cup Olive oil
2 pounds Asparagus, trimmed
  Red leaf or other fancy lettuce
Cherry tomatoes, halved
  Parsley sprigs

Halve the egg, removing the yolk and setting aside. Dice up the white and set aside. Blend the yolk with the lemon juice, vinegar, mustard, garlic, salt and pepper. Slowly whisk in the olive oil.

Cook asparagus until just crisp tender, drain and rinse in cold water. Arrange lettuce on plate, arrange the asparagus over top, drizzle with the dressing mixture then sprinkle the chopped egg white over top. Arrange tomatoes on top of dressing, and garnish with fresh parsley sprigs.

Origin: Adapted from Canadian Living, May 1995. Shared by: Sharon Stevens, April/95.

Random recipe of the day

Meat salad

Follow us

 Subscribe in a reader