The Traveling Epicurean

Asparagus Salad with Yummy Dijon-Garlic Dressing

Aspagus Salad with Yummy Dijon-Garlic Dressing

OK, you may be saying “why is she using the word yummy in the title”? Well, you may just find yourself wanting to lick the bowl after the asparagus (or salad) is gone with this dressing! Yes, this is my go to dressing because it’s done in a matter of minutes…no fuss and very delicious.  I love both big name Dijon’s out there but if I were to have a favorite I would choose Maile because of it’s very delicate flavor.  Both Grey Poupon and Maile have a full time residence in my frig.  This dressing creation is mine but the inspiration and idea behind grating the egg comes from our good friend Jim who was a saucier chef. You will see too how grating an egg just brings it all together giving this dish a little extra creaminess along with the flavor of the earthy asparagus. It all works so well together! This could be a side dish or you could serve this with hors d’ oeuvres like baked coconut shrimp, zucchini torta, crostinis with fresh mozzarella, pesto and roasted tomato and roasted chick peas.

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Ingredients:

  • 1 1/2lb. of asparagus
  • 1 hard boiled egg
  • 1 1/2 Tbsp Dijon mustard (Grey Poupon or Maile)
  • 1 garlic clove thru garlic press
  • 2 Tbsp rice wine vinegar – “seasoned” (rice wine vinegar come in both plain and seasoned…I always use seasoned)
  • 1/3 cup grated Reggiano Parmesan
  • 1/2 cup extra virgin olive oil
  • 1/4 Tsp salt
  • 1/4 Tsp pepper
  • dash of Tabasco if you want to spice it up

Directions:

  1. Place an egg in a small pan with salted cold and slowly bring to a boil (adding salt helps the eggs to peel easier)
  2. When it starts to boil remove from the heat and cover
  3. Let the egg sit covered for 12 minutes
  4. Run cool water over the egg, peel and set aside
  5. Bend asparagus to find the proper “break” point then cut the ends off to even them up
  6. Put asparagus in cold salted water and bring to a simmer
  7. Cook til tender but NOT mushy
  8. Drain and give them ice bath to shock …don’t need to make them cold just want to shock to retain vibrant color
  9. Dry off asparagus on a paper towel and place on a serving platter
  10. Grate the hard boiled egg onto the ends of the asparagus
  11. In a medium stainless steel or glass bowl add in Dijon, garlic thru garlic press, rice wine vinegar and Parmesan and whisk til combined
  12. Slowly stream in the olive oil constantly whisking
  13. Drizzle the Dijon-garlic dressing on the front 2/3 of the asparagus and mangia!