Asparagus salad with lemon mustard dressing

Asparagus salad with lemon mustard dressing

16 ratings

Felicia, air traffic controller


„This asparagus salad makes for a light yet satisfying summer dinner.“

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g
white asparagus
100 ml
vegetable oil
2
eggs
2 tsp
mustard (medium hot)
1
green onion
2 tsp
sugar
1
lemon (juice)
salt
pepper
Metric
Imperial
  • 500 g white asparagus
  • 100 ml vegetable oil
  • 2  eggs
  • 2 tsp mustard (medium hot)
  • 1  green onion
  • 2 tsp sugar
  • 1  lemon (juice)
  • salt
  • pepper

Utensils

  • large saucepan
  • skimmer
  • vegetable peeler
  • large bowl
  • cutting board
  • knife
  • small bowl

Enjoy with

Verdicchio
Enjoy this asparagus salad with a glass of Verdicchio. Its playful acidity and fruit forward notes pair well with the dish’s flavors.

Nutrition per serving

Cal
633
Protein
12g
Fat
12g
Carb
17g

Step 1/6

Peel asparagus and cut off ends.
  • 500 white asparagus
  • vegetable peeler
  • cutting board
  • knife

Peel asparagus and cut off ends.

Step 2/6

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
  • 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

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

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

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.
  • 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

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

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