Egg and Asparagus Salad

This recipe was provided by Susan Maslowski, one of the Wild Ramps Board Members, an artisan, and a fabulous cook.

Tender local asparagus is now available at The Wild Ramp. Asparagus season does not last long, so take advantage of the opportunity to enjoy this homegrown delicacy. Combined with radishes from the garden and farm-fresh eggs from one of TWR producers, this salad is one of my favorite ways to prepare asparagus. I’ve even replaced the walnuts with hazelnuts from my own plants and used hazelnut oil in place of walnut oil in the dressing. Some of the wonderful cheeses found at TWR could also be substituted for the Parmesan, making this a uniquely local dish.

20 large fresh asparagus spears
1 teaspoon salt 2 cups ice cubes
2 hard cooked eggs
3 radishes, sliced
Salt and pepper
2 ounces Parmesan cheese, shredded
Toasted Walnut Vinaigrette (recipe follows)

Wash asparagus, and remove any woody stems. Blanch asparagus in salted water until tender, but still slightly firm, about 4 minutes. Meanwhile, put ice cubes and cool water in a large bowl. Plunge asparagus into ice water quickly to stop cooking. Drain and set aside.

To serve salad, place asparagus spears on a plate. Top with egg and radish slices. Season with salt and pepper. Top with Parmesan cheese. Drizzle with Toasted Walnut Vinaigrette.Makes 4 servings.

Toasted Walnut Vinaigrette

Whisk together ¼ cup walnut oil (or olive oil), 2 tablespoons sherry vinegar, 1 ½ teaspoons lemon juice, ½ teaspoon salt and 1 tablespoon chopped toasted walnuts. More asparagus recipes can be found here.

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