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Asparagus Salad with Grated Egg and Capers
2022-05-12
https://www.metro.ca/userfiles/image/recipes/salade-asperge-oeuf-rape-capres-11923.jpg
PT05M
PT10M
PT15M
Steam asparagus until just crisp tender 4-8 min depending on thickness. To chill, immediately plunge in an ice bath; pat dry with paper towels then place on a serving platter.Place 1 teaspoon olive oil in a small frying pan over medium high heat. Cook prosciutto 1 minute each side, until crisp. Add capers, frying, 30 seconds or until turning golden brown and crispy. Remove from pan and place on a paper towel. Once cool chop or crumble the prosciutto.In a small bowl whisk together remaining 1/3 cup olive oil, mustard, vinegar, shallots, salt and pepper.Finely chop whites and yolks of egg separately (or grate egg on large holes of box grater or a microplane grater). Scatter over asparagus.Drizzle vinaigrette over asparagus, then egg whites and yolks. Garnish with fried capers and fried prosciutto and serve.
4-6
Metro
0
0
0
0
1 pound asparagus, trimmed
For the vinaigrette:
1/3 cup (85 mL) olive oil
1 teaspoon (5 mL) Dijon mustard
1 tablespoon (15 mL) white wine vinegar
1/2 teaspoon honey
1 small shallot peeled and minced
1/4 teaspoon (1,25 mL) salt
Pinch of black pepper
For topping:
1 teaspoon (5 mL) olive oil
6 slices prosciutto prosciutto
2 tablespoons (30 mL) capers drained and patted dry
1-2 large hard-boiled eggs, peeled
Asparagus Salad with Grated Egg and Capers
4-6
Accompaniments
0:05
Preparation
0:10
COOKING
0:15
TOTAL TIME
Ingredients
-
1 pound
asparagus, trimmed
-
For the vinaigrette:
-
1/3 cup
(85 mL)olive oil
-
1 teaspoon
(5 mL)Dijon mustard
-
1 tablespoon
(15 mL)white wine vinegar
-
1/2 teaspoon
honey
-
1
small shallot peeled and minced
-
1/4 teaspoon
(1,25 mL)salt
-
Pinch of black pepper
-
For topping:
-
1 teaspoon
(5 mL)olive oil
-
6
slices prosciutto prosciutto
-
2 tablespoons
(30 mL)capers drained and patted dry
-
1-2
large hard-boiled eggs, peeled
Preparation
Steam asparagus until just crisp tender 4-8 min depending on thickness. To chill, immediately plunge in an ice bath; pat dry with paper towels then place on a serving platter.
Place 1 teaspoon olive oil in a small frying pan over medium high heat. Cook prosciutto 1 minute each side, until crisp. Add capers, frying, 30 seconds or until turning golden brown and crispy. Remove from pan and place on a paper towel. Once cool chop or crumble the prosciutto.
In a small bowl whisk together remaining 1/3 cup olive oil, mustard, vinegar, shallots, salt and pepper.
Finely chop whites and yolks of egg separately (or grate egg on large holes of box grater or a microplane grater). Scatter over asparagus.
Drizzle vinaigrette over asparagus, then egg whites and yolks. Garnish with fried capers and fried prosciutto and serve.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
