Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Get $20 off on your first 4 orders Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Shaved Asparagus Potato Salad with Soft Boiled Eggs https://www.metro.ca/userfiles/image/recipes/salade-pomme-terre-asperges-oeuf-coque-10477.jpg PT10M PT35M PT45M
Place potatoes and Campbell's broth in a large saucepan with a tight-fitting lid and bring to a boil.Reduce to a simmer, cover and cook until the potatoes are tender and most the liquid is absorbed; about 20 minutes. Set aside and let cool.Bring a pot of water to a simmer (small bubbles, not a rapid boil).Add eggs and cook for 6 minutes.Adjust heat to keep a consistent temperature going.Remove eggs from water and run under cold water until cool. Peel and set aside.Use a sharp vegetable peeler to peel the asparagus lengthwise into thin strips, starting at the bottom end.Put into a large pot of boiling salted water for 30 seconds and then remove from pot and directly into a colander.Run under cold water until cold.In a large bowl, whisk together honey, lemon juice, shallots, tarragon, dijon mustard and slowly incorporate olive oil until well blended.Add salt and pepper.Toss with potatoes and their cooking liquid, asparagus and parsley.Arrange on platter and top with halved eggs before serving.
6
0 0 0 0
4 cups (1 L) baby potatoes 2 cups (500 mL) Campbell's ready to use vegetable broth 3 egg 1 lb (454 g) asparagus, tough ends trimmed 2 tsp. (10 mL) honey 2 Tbsp. (30 mL) lemon juice 1/4 cup (60 mL) minced shallots 1 Tbsp. (15 mL) chopped fresh tarragon 1 Tbsp. (15 mL) Dijon mustard 1/2 cup (125 mL) olive oil 1/2 tsp. (3 mL) salt 1/2 tsp. (3 mL) fresh cracked pepper 1 cup (250 mL) flat leaf parsley leaves
Shaved Asparagus Potato Salad with Soft Boiled Eggs

Shaved Asparagus Potato Salad with Soft Boiled Eggs

Rate this recipe
0 Vote
6
servings
0:10
Preparation
0:35
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 cups
    (1 L)
    baby potatoes
  • 2 cups
    (500 mL)
    Campbell's ready to use vegetable broth
  • 3
    egg
  • 1 lb
    (454 g)
    asparagus, tough ends trimmed
  • 2 tsp.
    (10 mL)
    honey
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1/4 cup
    (60 mL)
    minced shallots
  • 1 Tbsp.
    (15 mL)
    chopped fresh tarragon
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 1/2 cup
    (125 mL)
    olive oil
  • 1/2 tsp.
    (3 mL)
    salt
  • 1/2 tsp.
    (3 mL)
    fresh cracked pepper
  • 1 cup
    (250 mL)
    flat leaf parsley leaves
Imprimer ma sélection

Preparation

Place potatoes and Campbell's broth in a large saucepan with a tight-fitting lid and bring to a boil.

Reduce to a simmer, cover and cook until the potatoes are tender and most the liquid is absorbed; about 20 minutes. Set aside and let cool.

Bring a pot of water to a simmer (small bubbles, not a rapid boil).

Add eggs and cook for 6 minutes.

Adjust heat to keep a consistent temperature going.

Remove eggs from water and run under cold water until cool. Peel and set aside.

Use a sharp vegetable peeler to peel the asparagus lengthwise into thin strips, starting at the bottom end.

Put into a large pot of boiling salted water for 30 seconds and then remove from pot and directly into a colander.

Run under cold water until cold.

In a large bowl, whisk together honey, lemon juice, shallots, tarragon, dijon mustard and slowly incorporate olive oil until well blended.

Add salt and pepper.

Toss with potatoes and their cooking liquid, asparagus and parsley.

Arrange on platter and top with halved eggs before serving.

Source : Campbell

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.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.