About this recipe:A fine salad with green asparagus, eggs, chervil and walnut oil. This is a recipe for making your own croutons, however shop bought ones will be fine in a pinch.
2kg green asparagus, trimmed
1/4 day old baguette, diced
100ml white balsamic vinegar
100ml walnut oil
30g honey mustard
salt and pepper, to taste
1 bunch chervil, finely chopped
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Method Prep:15min › Cook:12min › Ready in:27min
Melt half of the butter in a frying pan then add the asparagus and cook and stir until tender.
Bring a saucepan of water to the boil, then add the eggs and cook until hard boiled. Rinse with cold water, peel and finely dice the eggs.
Melt the remaining butter in another frying pan and fry the baguette pieces until golden brown.
Mix together vinegar, walnut oil and mustard. Add salt and pepper to taste. Arrange asparagus on a serving platter and top with eggs and croutons. Sprinkle chervil on top and drizzle with vinaigrette.
For the perfect hard boiled egg, place the eggs into a saucepan of water at room temperature. Turn the heat onto high and bring the water to the boil. Boil rapidly for 1 minute then switch off the heat and allow the eggs to sit in the water for 12 minutes. Remove from the water, and either serve or peel.