Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, light asparagus salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Find the best recipes for asparagus salad with tips to cook asparagus perfectly, plus ideas for serving cold or warm.
Light Asparagus Salad is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Light Asparagus Salad is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook light asparagus salad using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Light Asparagus Salad:
- Make ready 2 eggs
- Make ready 6 (c.250g) Jersey Royal new potatoes
- Take 8-10 asparagus tips
- Prepare 50 g mayonnaise
- Make ready 50 g crème fraîche
- Take 2 cloves, garlic, finely chopped
- Prepare 1 tsp capers
- Make ready Sea salt
- Make ready Ground black pepper
- Make ready 2 spring onions, finely chopped
- Prepare 1 stick celery, finely chopped
- Make ready A few chives, finely chopped
Roasting brings out a toasty flavor in the asparagus. This is a light salad with a lot of flavor. The dressing makes this salad standout. Drain and immediately place vegetables in ice water.
Steps to make Light Asparagus Salad:
- Hard boil the eggs and chop in half lengthwise.
- Boil the potatoes in lightly-salted water.
- Remove, cut into halves or bite-sized chunks and set aside.
- Bend the asparagus and snap off the tough bottom end (retain for soups if wished) and blanch in boiling water for 30-40 seconds maximum. You can reuse the potato water.
- Place the asparagus ice-cold water and cut in half, again lengthways.
- Whisk together the mayonnaise, crème fraîche, garlic and capers. Then taste and season but note only minimal salt may be needed.
- Add the potatoes and ensure that they’re coated by the mixture, then gently mix in the spring onions and celery and place half on each eating plate.
- Add the eggs and asparagus, half to each plate, and lightly sprinkle the chives over all.
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