Asparagus Salad with Dijon Vinaigrette

Spring on a platter!

If you celebrate Easter and are planning to skip the hotel buffets and overcrowded restaurants this year in favor of an at home celebration (excellent call!), I want to share my favorite foolproof salad, full of fresh, tangy, light  flavors, for your brunching pleasure.

Vibrant, tender-crisp asparagus gets tossed in a tangy Dijon vinaigrette and topped with fluffy, finely diced, hard-boiled eggs, delicate chives, salty capers, nutty parmesan and toasted almonds.

Beautiful and fancy, but ridiculously quick and easy to prepare, this Asparagus Salad is the perfect way to celebrate spring.

Until next week, friends, cheers – to easy elegance!

Asparagus Salad with Dijon Vinaigrette

For the Salad:

1 pound asparagus spears, trimmed

4 cups mixed greens, lightly packed

2 large pasture-raised organic hard-boiled eggs* (substitute 1/2 cup chickpeas for vegan option)

2 tbs. chives, finely chopped

1 tbsp. capers

1/4 cup coarsely chopped flat leaf parsley

1/4 cup shaved Parmesan (or vegan parmesan)

1/4 cup toasted nuts (pecans, almonds, walnuts or hazelnuts), coarsely chopped

For the Dressing:

1 tbs. shallots, finely minced

2 tbs. red wine vinegar

1 ½ teaspoon Dijon mustard

6 tbs. very good extra-virgin olive oil

kosher salt & ground black pepper

Prepare the asparagus: Hold the asparagus at both ends and snap off the tough stem ends. Usually the tough stem will part with the tender part of the asparagus spear in just the right place. Submerge the asparagus tips in water to remove any grit.

Blanch the asparagus: Bring a large pot of water to a boil. Season the water generously with salt. Add the asparagus and cook until bright in color and just fork tender, about 3 minutes depending on thickness.

Shock the asparagus to stop the cooking: Remove the asparagus immediately and transfer to a wide bowl filled with ice water. Set aside until completely chilled. Remove from water and transfer to a clean work surface lined with paper towels to thoroughly drain.

Finely dice the hard-boiled eggs: Set aside.

Prepare the vinaigrette: In a small bowl, whisk together the shallots, vinegar and mustard. Slowly add in the oil, while whisking constantly, until emulsified. Season to taste with salt and pepper.

Toss mixed greens: In a large bowl, toss the mixed greens with half of the dressing.

Assemble: Arrange the mixed greens on a serving platter. Top with asparagus, diced eggs, chives, capers, parsley, Parmesan and toasted nuts. Season to taste with salt and pepper. Serve with remaining dressing on the side. Enjoy!

*To hard-boil the eggs, slide the eggs into a small saucepan of gently boiling water. Let the eggs cook for 9 minutes. Drain the water out, add ice to the pan, and some water, to cool them down quickly. I find that shaking them a bit in the water, encouraging them to crack a bit, makes them easier to peel. 

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