Asparagus Salad Recipe
Crispy garlic and almond crumb, balsamic & parmesan dressing, radish, arugula, cured egg yolk
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Prepare the Asparagus
Trim the tough ends off the asparagus and blanch them in boiling water for 2-3 minutes until vibrant green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and set aside.
Prepare the Garlic and Almond Crumb
Finely chop the garlic and slice the almonds. In a skillet, heat a tablespoon of olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add almonds and cook until golden brown, stirring frequently. Remove from heat and set aside.
Make the Dressing
In a small bowl, whisk together balsamic vinegar, remaining olive oil, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad
In a large bowl, combine arugula, blanched asparagus, and sliced radishes. Drizzle dressing over the salad and toss gently to combine.
Finish with Toppings
Top the salad with the garlic and almond crumb, grated parmesan cheese, and crumble the cured egg yolks over the top. Serve immediately.