Servings: 4
Asparagus With Dijon Mustard Sauce And Chopped Eggs
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Asparagus Salad With Dijon Mustard Sauce And Chopped Eggs - crunchy, slightly boiled asparagus, with creamy sauce and eggs.
Ingredients
- Salad:
- 2 bunches of asparagus — (ends trimmed)
- 1 hard boiled egg
- Dressing:
- 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
Instructions
-
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.
Course:
Main
Cuisine:
American