Asparagus salad with lemon mustard dressing

Step 1/6

• 500 g white asparagus

• vegetable peeler
• cutting board
• knife

Peel asparagus and cut off ends.

Step 2/6

• salt
• sugar

• large saucepan

In a large saucepan, add asparagus to salted and sugared water and bring to a boil over medium heat. Blanche for approx. 5 min.

Step 3/6

• 2 eggs
• salt

• large saucepan

In a small saucepan, hard boil two eggs in salted boiling water for approx. 8 – 10 min.

Step 4/6

• 1 green onion

• cutting board
• knife

Cut green onion into fine rings. Separate egg white and yolk and cut into small cubes. Cut asparagus into bite-sized pieces.

Step 5/6

• 2 tsp mustard
• 2 tsp sugar
• 1 lemon (juice)
• 100 ml vegetable oil
• salt
• pepper

• whisk
• small bowl

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.

Step 6/6

• large bowl

In a large bowl, mix together green onion, egg whites, asparagus, and dressing. Enjoy!

Enjoy your meal!