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
- 1
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.
- 2
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.
- 3
Make the Dressing
In a small bowl, whisk together balsamic vinegar, remaining olive oil, salt, and pepper. Adjust seasoning to taste.
- 4
Assemble the Salad
In a large bowl, combine arugula, blanched asparagus, and sliced radishes. Drizzle dressing over the salad and toss gently to combine.
- 5
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.
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