Asparagus Salad With Dijon Mustard Sauce And Chopped Eggs
Asparagus Salad With Dijon Mustard Sauce And Chopped Eggs – crunchy, slightly boiled asparagus, with creamy sauce and eggs.
Today I’m excited to share with you an idea for boiled asparagus salad with dijon mustard sauce and chopped eggs. The recipe only takes around 20 minutes to make and it is simply delicious. Great for brunch, lunch and even late breakfast. I like calling this meal a salad, because of the lightly cooked asparagus and the tasty Dijon dressing with hard boiled eggs.
My original idea for this recipe was for boiling the asparagus for 3-4 minuets, until crisp and tender and then to shock them in an ice bath for a few minutes to stop the cooking process and keep them green and fresh. I also thought of topping them with sunny side up eggs, but then the idea of flavorful Dijon – egg sauce came up and that’s what I did (just skipped the sunny up eggs). I’ll probably make the version with fried eggs sometime soon.
For the mustard sauce I used Dijon mustard, salt, pepper, mayonnaise, olive oil, lemon juice and some shredded hard boiled eggs. You can serve the dijon mustard sauce on the side, like I did or top asparagus with it. I also topped the asparagus with extra chopped hard boiled egg.
I love this simple and fresh combination of egg sauce and lightly cooked asparagus. Not that I don’t enjoy grilled or sautéed asparagus, but boiled and steamed are much lighter.
Asparagus Salad With Dijon Mustard Sauce And Chopped Eggs - crunchy, slightly boiled asparagus, with creamy sauce and eggs.
- 2 bunches of asparagus (ends trimmed)
- 1 hard boiled egg
- 2 tbsp Dijon Mustard
- 1/2 cup low fat mayonnaise
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 2 hard boiled eggs - shredded
- Place asparagus in boiling,salted water for 3-4 minutes, making sure to not overcook them. While asparagus are cooking, fill a large bowl with cold water and add some ice cubes.
- Transfer cooked asparagus to iced water for a few minutes, to stop cooking process and preserve them crisp and fresh. When cooled down, transfer to a plate lined with paper towel to help them dry.
- In a bowl mix all ingredients for the sauce (dressing) and if it seems too thick, you can add 1-2 tbsp more olive oil.
- To serve: arrange asparagus on plates and top with chopped hard boiled eggs. Serve dressing on the side or spoon over middle of spears. Add some salt and ground black pepper if needed.