Asparagus salad with lemon mustard dressing
Time: 25 min. preparation time, 0 min. baking time
Nutrition: Calories ca 633 / Protein 12g / Carbohydr. 17g / Fat 12g
Ingredients (2 servings)
|500 g||white asparagus|
|100 ml||vegetable oil|
|2 tsp||mustard (medium hot)|
|1 stalk||green onions|
large saucepan, skimmer, vegetable peeler, large bowl, cutting board, knife, small bowl
Enjoy this asparagus salad with a glass of Verdicchio. Its playful acidity and fruit forward notes pair well with the dish’s flavors.
Peel asparagus and cut off ends.
vegetable peeler, cutting board, knife
500 g white asparagus
In a large saucepan, add asparagus to salted and sugared water and bring to a boil over medium heat. Blanche for approx. 5 min.
salt / sugar
In a small saucepan, hard boil two eggs in salted boiling water for approx. 8 – 10 min.
2 eggs / salt
Cut green onion into fine rings. Separate egg white and yolk and cut into small cubes. Cut asparagus into bite-sized pieces.
cutting board, knife
1 stalk green onion
For the dressing, mix egg yolks, mustard, sugar and lemon juice together in a small bowl. Add vegetable oil in a slow and steady stream while continuously whisking until a smooth emulsion forms. Season to taste with salt and pepper.
whisk, small bowl
2 tsp mustard / 2 tsp sugar / 1 lemon (juice) / 100 ml vegetable oil / salt / pepper
In a large bowl, mix together green onion, egg whites, asparagus, and dressing. Enjoy!