This springy asparagus salad has all of the makings of a perfect Easter or Mother’s Day side dish.
Adapted from Jacques Pépin More Fast Food My Way (Rux Martin/Houghton Mifflin Harcourt, 2008), this springy asparagus salad has all of the makings of a perfect Easter or Mother’s Day dish. The presentation is lovely, the components can all be made ahead of time, and the taste is divine. Serve it as a first course or a side to slow-roasted salmon or honey baked ham.
How To Make Jacques Pépin’s Asparagus Salad
Begin by hard boiling the eggs. The best way is to cover them with an inch of water and then bring to a boil. Remove the pot from the heat, cover with a lid and let sit for 14 minutes.
Cool the eggs in an ice bath or simply run them under cold water to stop the cooking process.
Peel and finely chop the eggs and set aside.
For the asparagus, first trim off the bottom ends. Then, in a skillet large enough to hold the asparagus horizontally, bring six cups of salted water to a boil. Boil the asparagus for 3-4 minutes, or until tender-crisp. Be careful not to overcook it — no one likes mushy asparagus.
Shock the asparagus in an ice bath to stop the cooking process and preserve the bright green color.
Make The Creamy Dijon Dressing
For the dressing, simply combine the mayonnaise, Dijon mustard, red wine vinegar, water, salt and pepper in a bowl. Whisk to combine.
Finally, to assemble the salad, remove the asparagus spears from the ice bath and dry on a clean dishtowel. Arrange the spears on a platter or individual plates and spoon the sauce generously over top. Sprinkle the chopped egg and chives over the sauce and serve.
Grilled Asparagus Salad with Lemon & Feta Asparagus Salad with Almonds & Ginger-Sesame Vinaigrette Sautéed Asparagus & Peas
Per serving (5 servings) Calories: 225 Fat: 21 g Saturated fat: 4 g Carbohydrates: 4 g Sugar: 2 g Fiber: 2 g Protein: 6 g Sodium: 356 mg Cholesterol: 121 mg
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