This spring time asparagus salad has all of the makings of a perfect Easter day starter.
INGREDIENTS Servings: 4
for the Salad
3 large eggs
2 bunches thick asparagus spears, bottom ends trimmed. (We used white)
1 tablespoon minced fresh chives.
for the sauce
120g mayonnaise
2 tablespoons Dijon mustard
2 tablespoons water
1 tablespoon red wine vinegar
Pinch salt
A few grinds freshly ground black pepper
METHOD
Place the eggs in a small saucepan and cover with cold water by one inch. Heat over high heat until the water comes to a rapid boil. Remove the saucepan from the heat, cover with a lid and let stand for 14 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to chill. Peel and chop the eggs and set aside.
Pour 5 to 7.6 cm of water into the bottom half of a vegetable steamer. Add the lemon juice to the water, then bring the liquid to a boil over medium-high heat
Steam the asparagus until tender. Place the steamer basket over the boiling water, then arrange the asparagus into an even layer inside the basket. Cover and cook for 20 to 30 minutes.
The exact amount of time will vary depending on the thickness of the asparagus. Check after roughly 20 minutes by piercing the thickest spear with a fork. If you can easily pierce the spear all the way through, the asparagus should be ready.
While the asparagus is cooking, fill a large bowl with ice and water. Transfer the cooked asparagus to the ice bath to stop the cooking process.
When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.
For the sauce, mix all of the ingredients together in a small bowl.
To serve, arrange the asparagus spears on individual plates or on a serving platter and spoon the sauce generously over the middle of the spears. Sprinkle the chopped eggs and chives over the sauce.
Original Recipe BBC good food
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