White Asparagus Salad
Tender poached white asparagus tossed in a light mustard vinaigrette with fresh herbs and hard-boiled egg. A classic German spring salad served warm or chilled.
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Ingredients
- 1 lb white asparagus, peeled
- 2 hard-boiled eggs, chopped
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp vegetable oil
- 1/2 tsp granulated sugar
- 1/2 tsp salt
- 2 tbsp fresh chives, chopped
Instructions
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1
Bring a large pot of salted water to a gentle boil.
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2
Add 1 lb peeled white asparagus and cook until tender when pierced with a fork, about 12 to 15 minutes.
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3
Drain 1 lb peeled white asparagus and let cool until warm to the touch.
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4
In a bowl, whisk 2 tbsp white wine vinegar, 1 tsp Dijon mustard, 1/2 tsp granulated sugar, 1/2 tsp salt, and 3 tbsp vegetable oil.
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5
Add warm 1 lb peeled white asparagus to the dressing and toss gently to coat.
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6
Garnish with 2 chopped hard-boiled eggs and 2 tbsp chopped fresh chives before serving.
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