If you have time to make the asparagus vinaigrette earlier than you plan to serve this salad - it will taste much more flavourful.
1 person made this
900g fresh asparagus, trimmed
120ml white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
35g green pepper, chopped
3 tablespoons pickle relish
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
240ml olive oil
450g mixed baby salad leaves
4 radishes, sliced
2 tomatoes, quartered
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Method Prep:25min › Cook:20min › Extra time:1hr › Ready in:1hr45min
Place the eggs into a saucepan and fill with enough water to completely cover the eggs. Cover the saucepan and bring the water to the boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel once cold and cut into slices; set aside.
Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to the boil over high heat. Add the asparagus and steam until just tender, 2 to 6 minutes depending on thickness.
While the asparagus is steaming, whisk together the vinegar, mustard, salt, pepper, green pepper, relish, parsley and chives in a large mixing bowl. Slowly pour in the olive oil while whisking quickly to create a dressing. Toss the hot, steamed asparagus in the dressing, then place into the fridge for at least an hour.
To serve, divide the baby salad leaves onto individual plates. Divide the asparagus spears on top, then garnish with radish slices, egg slices and quartered tomatoes.