Egg and Asparagus Salad
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.