Asparagus Salad With Hard Boiled Eggs Creamy Dijon Dressing Once Upon A Chef Food

ASPARAGUS SALAD WITH EASY DIJON VINAIGRETTE

Steps:

• Cook eggs on the stove until hard boiled (I usually let them boil for 5 minutes). Or make Instant Pot hard boiled eggs, so easy.
• In a large pot, add 3/4 cold water and bring to a boil (you can use the same pot you used for cooking eggs previously). While water is coming to a boil, trim asparagus by snapping the end of one spear and cutting remaining asparagus with a knife the same length.
• Then chop asparagus spears into 2 inch pieces, add to boiling water, and cook for 60 seconds if it is thin or for 3 minutes if the stalks are thick. Pierce with a knife or fork and stop cooking while vegetable is still bright green.
• Drain asparagus, return to the pot and fill it with cold water and ice to cover. This will stop the cooking process. Set aside.
• Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside.
• In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork.
• In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top. Gently mix to combine.
• Serve salad alongside Instant Pot quinoa, Instant Pot brown rice or whole wheat pasta. If you are looking for a protein addition, try baked chicken breast, Instant Pot chicken breast, or something with a little extra flavor like this lemon chicken. You could always ditch the chicken too in place of baked salmon or tuna zucchini fritters.

WARM ASPARAGUS SALAD

Steps:

• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
• Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
• To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

ASPARAGUS SALAD WITH HARD-BOILED EGGS

Steps:

• Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
• Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
• In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.

ASPARAGUS EGG SALAD TEA SANDWICHES

Steps:

• Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.

CHILLED ASPARAGUS SALAD

Steps:

• I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
• Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
• The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
• In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
• When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

ASPARAGUS VINAIGRETTE

Steps:

• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
• In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.