This recipe has been adapted from two recipes from Martha Stewart. I really love her champagne vinaigrette dressing so I used it for this simple salad. (I think you can substitute with any of your favorite vinaigrettes as well.)
- one stalk of Asparagus
- 6 hard boiled eggs
- 2 or 3 green onions – use to your liking
- Champagne Vinaigrette (via Martha Stewart)
- 2 teaspoons dijon mustard
- 1/4 cup champagne vinegar
- 3/4 cup extra virgin olive oil
- 1/2 teaspoon salt or to taste
- pinch of pepper or to taste
Chop your asparagus into bite size pieces. Put them in a sauce pan with water covering them. Bring to a boil and cook until desired tenderness. Martha blanches her asparagus but I liked mine just a bit more tender but not soggy. Drain and let these cool.
Chop your hard boiled eggs into bite size pieces. Dice your green onions and combine all with the cooled asparagus. Toss these items lightly together so they don’t break.
To make the vinaigrette, mix the mustard and the vinegar together. Then, slowly pour the olive oil in the mix while whisking vigorously to combine. Add the salt and pepper to taste. I drizzled the champagne vinaigrette over all and tossed everything lightly until completely covered. You can eat this at room temp or chilled. It’s a lovely side dish or just a light salad on a spring or summer day. I really liked that it’s an alternative to having just a green salad when you’re looking for some healthier alternatives in your menu. Hope you enjoy.
If you were serving at a brunch, it could be a nicer presentation to plate the asparagus in larger or whole pieces, quarter or half the eggs, sprinkle some green onions over the top and then drizzle the vinaigrette over the dish.
If you make it or add your own twist, let me know!