Bonjour à toutes et à tous!
I love, love, love asparagus! From pasta to soup to salad, this delightful veggie is fixture in my spring menus. But as you might remember, the kitchen has been under renovation since January which has made “real” cooking a challenge. Praise the kitchen gods, the reno is (nearly) finished and I am back in the kitchen! Happiness!
After five months with nothing more than a toaster oven, it’s taking me a bit to get back into the swing. Rather than diving into the deep end, I’ve decided to restart my cooking with a vibrant asparagus salad. With just five ingredients that many of us have on hand, this simple salad is ideal for a weeknight supper. While the recipe may be simple, that doesn’t mean it’s short on flavor. Dijon mustard adds a bit of zing and fresh parsley brings refreshing herbaceous notes to this asparagus salad.
This salad pairs really nicely with poached chicken or fish.
Salade d’asperges
Ingredients
- 1 lb asparagus
- 2 hardboiled eggs
- 1 tbsp Dijon mustard
- ¼ cup mayonaise
- 1 bunch fresh parsley
Instructions
- Mix the mayonaise and mustard together. Set aside.
- Steam the asparagus for 8-10 minutes. The spears should be soft, but not mushy.
- Peel and dice the eggs.
- Place a tablespoon of the Dijon mustard sauce on each of four plates. Set a few branches of fresh parsley on top of the sauce.
- Evenly divide the asparagus spears among the plates.
- Sprinkle a bit of salt and pepper over the spears. Garnish each plate with the diced hardboiled egg. Serve.
A bientôt! Et bonne cuisine!