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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Delicious way to serve a cold asparagus salad...and it looks good, too! Ingredients:
3 1/2 lbs fresh asparagus |
3 tablespoons fresh chives, chopped |
1 teaspoon dried tarragon |
1 teaspoon dried basil |
1 shallot, minced |
1/4 cup white vinegar |
4 teaspoons dijon mustard |
3/4 cup extra virgin olive oil |
salt and pepper |
3 tablespoons fresh parsley, chopped |
3 hard-boiled eggs, chopped |
Directions:
1. Trim asparagus ends. Steam asparagus for 5 minutes. Drain and plunge in iced water to stop cooking and keep green color. Drain on paper towels.
2. Whisk together chives, tarragon, basil, shallots, salt, pepper and vinegar. While whisking pour olive oil in slowly. Mix until smooth. Chill for at least an hour for flavors to blend.
3. Lay cooled asparagus on a round serving platter in a spiral fashion. Drizzle vinaigrette evenly over asparagus.
4. Mix parsley and eggs, sprinkle over the center of asparagus spears. Chill before serving.
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