Asparagus, Spinach & Egg Salad
Rated 5.0 stars by 1 users
Servings
6
This recipe is the perfect summer small plate. Eat it for lunch, put it on summer buffets, or serve it as a barbecue side dish.
Ingredients
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6 green asparagus stalks
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6 white asparagus stalks
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â…– cup Truffle mayonnaise
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â…– cup buttermilk
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A few drops White Balsamic Vinegar
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Italian Sea Salt
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Fresh pepper
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Leftover loaf of dry bread
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Organic extra virgin olive oil
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Italian Sea Salt
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2 tablespoons capers
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1 sprinkle chopped parsley or other green for decoration
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Hard boiled egg (optional)
Croutons
Topping
Directions
Rinse all the asparagus well and thoroughly in cold water. The white asparagus must be peeled - from head to tail. The green asparagus should not be peeled.
Cut off the bottom of the stalks. Now the asparagus should be "shaved" into thin slices with a potato peeler or on a mandolin iron. Place an asparagus stalk on a board and shave from the end towards the head.
Place the strips in a bowl filled with ice water one hour before serving.
Toss or pat the asparagus dry before serving on a platter. Stir the dressing together and whip it until creamy and smooth—season to taste.
Combine all the dressing ingredients together and stir until smooth.
Croutons
Cut the crusts off the bread slices and then cut the bread into small fine cubes.
Coat the pieces in olive oil.
Spread the croutons on a baking sheet with parchment paper and sprinkle with salt.
Bake the croutons in the oven at 350 degrees Fahrenheit for about 8-10 minutes, or until golden and crispy. Allow the croutons to cool completely before storing or serving.
Plating
Spread the asparagus strips on a platter and drizzle a little dressing over it. Spread capers, croutons, and eggs (optional) on top and garnish with herbs. Hold the croutons from the plate until right before serving.
Put the remaining dressing on the table so that guests can take more themselves
