Fresh Asparagus Salad
A simple scrumptious way to serve one of our favorite spring vegetables! Perfectly cooked asparagus with a Dijon vinaigrette and grated hard boiled eggs! Beautiful and delicious!
- 2 packages of asparagus, about 3/4 lb, woody stems snapped off
- 3 eggs, hard boiled
- 2 Tbs of white wine vinegar
- 2 Tbs of Dijon mustard
- 2 garlic cloves, grated or minced finely
- 1/4 tsp of kosher salt
- 1/4 tsp of pepper
- 1/2 cup of extra virgin olive oil
- chopped chives for garnish – optional
Snap off the woody ends of the asparagus and place in a saucepan covered with water.Bring to a boil and cook for 3 -4 minutes. Immediately drain and plunge into an ice bath to stop cooking and retain the beautiful color.
Drain them on paper towels, then arrange on a serving dish. To make the dressing, just add the vinegar, mustard, garlic and salt & pepper in a jar, then pour in the olive oil, put the lid on and shake well to combine.Grate the hard boiled eggs, using a box grater. Pour the dressing over the asparagus and sprinkle on the eggs, garnish with chives if you like.All done! Simple, healthy and so delicious!