Make it easy: Asparagus salad with egg

Asparagus with egg prepared by Jill Wilcox. CRAIG GLOVER/QMI Agency

Asparagus with egg prepared by Jill Wilcox. CRAIG GLOVER/QMI Agency

Jill Wilcox, Special to QMI Agency

, Last Updated: 1:02 AM ET

When local asparagus season is on, I can’t resist incorporating the tender greens spears into meals almost daily.

Whether simply steamed with a pat of butter, cooked on the outdoor grill or incorporated into salads and soups, there’s no end to what it can be used in.

A spring favourite is steamed asparagus with a poached egg on top. This is a great dish when you are only serving a few people, since the timing for poaching eggs can be tricky.

One evening I felt like this dish, but didn’t feel like going to the bother of poaching the eggs. I had hard boil eggs in the fridge and the following recipe was created. A simple vinaigrette is poured over the blanched asparagus before grating the egg over top. If you are a fan of tarragon, be sure to incorporate a spoonful of chopped leaves into the vinaigrette.

So easy and so good.

Asparagus Salad with Egg

Ingredients:

  • 1 lb. (500 g) asparagus
  • 1 hard-boiled egg
  • Dressing:
  • 1 tsp. Dijon mustard
  • 1 tbsp. white wine vinegar
  • 3 tbsp. extra virgin olive oil
  • salt and pepper to taste

Directions:

1 tsp. chopped fresh tarragon (optional)

1. Snap the tough ends off the asparagus.

2. Using a vegetable peeler, lightly peel the bottom half of the asparagus.

3. Bring a pot of salted water to a boil and blanch the asparagus for 4 to 6 minutes depending on the thickness.

4. Plunge into a bowl of ice water. Drain and pat dry.

5. Make the dressing by placing the mustard in a small bowl. Whisk in the vinegar until smooth.

6. Slowly whisk in the olive oil until smooth and thick.

7. Season with salt and pepper to taste. Stir in tarragon if using.

8. Place asparagus on a platter. Drizzle dressing over top.

9. Using a box grater, grate the egg over top.

(Serves 4)


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