Yield: 6 servings
|1||Hard boiled egg|
|2 tablespoons||Lemon juice|
|1 tablespoon||Balsamic vinegar|
|2 teaspoons||Dijon mustard|
|1||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|
|9||Cherry tomatoes, halved|
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.