Asparagus Salad Recipe

Time30m

Serves4

asparagus, crispy soft boiled egg, toasted almonds, grainy mustard dressing, pickled red onion

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Ingredients

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1
Blanch Asparagus
Bring a pot of salted water to a boil. Trim the asparagus and blanch in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and plunge into ice water to stop the cooking. Drain again and set aside.
2
Soft-Boil Eggs
In the same boiling water, gently add the eggs and boil for 6-7 minutes for soft-boiled. Remove and place in ice water for a few minutes. Peel and set aside.
3
Toast Almonds
Toast the almonds in a dry skillet over medium heat until golden and fragrant, stirring frequently. Remove from heat and let cool.
4
Make Dressing
In a bowl, whisk together grainy mustard, olive oil, vinegar, salt, and pepper to make the dressing.
5
Pickle Red Onion
To pickle the red onion, slice thinly and place in a bowl. Pour vinegar over the onions and let them sit for at least 10 minutes.
6
Assemble Salad
To assemble the salad, combine the blanched asparagus, pickled red onion, and toasted almonds in a large bowl. Drizzle with the mustard dressing and toss gently.
7
Serve Salad
Slice the soft-boiled eggs in half and place on top of the salad. Serve immediately.