
How To Make Asparagus Salad with Hard-Boiled Eggs & Creamy Dijon Dressing
Asparagus salad takes on a creamier note with some hard-boiled eggs and a smooth mayo and mustard sauce. This is a great Easter side dish.
Serves:
Ingredients
For Salad:
- 3largeeggs
- 2bunchesthick asparagus spears,bottom ends trimmed
- 1tbspfresh chives,minced, for garnish
For Sauce:
- ½cupmayonnaise
- 2tbspdijon mustard
- 2tbspwater
- 1tbspred wine vinegar
- pinch salt
- freshly ground black pepper
Instructions
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Place the eggs in a small saucepan and cover with cold water by one inch. Heat over high heat until the water comes to a rapid boil.
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Remove the saucepan from the heat, cover with a lid and let stand for 14 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to chill. Peel and chop the eggs and set aside.
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Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook 3 to 4 minutes, or until tender-crisp.
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While the asparagus is cooking, fill a large bowl with ice and water. Transfer the cooked asparagus to the ice bath to stop the cooking process and preserve the bright green color.
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When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.
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For the sauce, mix all of the ingredients together in a small bowl.
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To serve, arrange the asparagus spears on individual plates or a platter and spoon the sauce generously over the middle of the spears. Sprinkle the chopped eggs and chives over the sauce.
Nutrition
- Calories:Â 188.80kcal
- Fat:Â 17.48g
- Saturated Fat:Â 3.04g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 4.75g
- Polyunsaturated Fat:Â 9.45g
- Carbohydrates:Â 3.70g
- Fiber:Â 1.91g
- Sugar:Â 1.57g
- Protein:Â 5.05g
- Cholesterol:Â 100.51mg
- Sodium:Â 309.87mg
- Calcium:Â 37.98mg
- Potassium:Â 202.68mg
- Iron:Â 2.20mg
- Vitamin A: 70.15µg
- Vitamin C:Â 4.55mg
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