Asparagus Salad with Dijon Vinaigrette

 

There is more to asparagus than you probably think. It can be used in almost any dish that you serve to your family from a frittata or omelette at breakfast, nestled into your grilled cheese sandwich at lunch, as a gin-soaked garnish in a martini, this delicious pasta dish that I told you about a couple of weeks ago, as well as making a wonderful cold salad all on its own.

Asparagus is one of those superfoods that you probably don’t hear all that much about. It is low in calories (I’m told that one spear is a mere 3 calories), and is packed with vitamins and minerals, like vitamin C, E, K, B6, as well as folate, iron, copper, calcium, protein, and fiber. That is seriously healthy, ergo we should probably be eating a lot more of it. 

 This simple salad can be made ahead and served as a main dish for lunch, or as a side dish for dinner. I used both purple and green asparagus, not realizing that, as is the case with purple string beans, the color goes away in blanching. You can make all of these gradients ahead of time and assemble just before serving. It’s simple, it’s elegant, it’s healthy, and it is seriously good.Asparagus Salad with Dijon Vinaigrette

 1 l hard boiled egg, peeled and quartered

1 bunch Melissa’s asparagus

2 slices bacon, cooked and crumbled

Dijon Vinaigrette (recipe below)

 Bring a large pot of salted water to a boil; blanch asparagus for three minutes. Remove to a bowl of ice water; set aside.

 After asparagus has cooled turn out into a strainer to drain while you make the vinaigrette.

Arrange the asparagus and egg quarters on a plate, top with bacon and drizzle with vinaigrette.

 Dijon Vinaigrette

2 T. sherry vinegar

½ T. minced Melissa’s shallot

1 clove garlic

½ T. Dijon mustard

1/3 c. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

 Place ingredients into the work bowl of a mini blender and blend until emulsified.

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