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May 12, 2008 6:30 am US/Pacific
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Asparagus Salad
Chilled asparagus with mustard, pickled beets, and chopped egg
1 lb asparagus, peeled, blanched in salted water, and chilled
1 bunch small beets, cooked and cut into small wedges
1 egg, cooked for 12 minutes, chilled, peeled and chopped
mustard dressing (recipe follows)
sherry vinegar
extra virgin olive oil
salt
Place the beets in a small mixing bowl and season with a few drops of sherry vinegar, olive oil and a pinch of salt. Divide the asparagus among four serving plates. Drizzle some of the vinaigrette over each plate and garnish with beets and chopped egg.
Mustard dressing
1 egg yolk
2 Tbsp grain mustard
1 tsp finely chopped shallot
1 Tbsp lemon juice
1 Tbsp red wine vinegar
½ cup extra virgin olive oil
salt and freshly ground pepper
In a mixing bowl, combine all ingredients accept olive oil. Slowly whisk in the oil. Taste for salt and pepper.
Spataro
1415 L Street
Sacramento
916.440.8888
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