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Asparagus Salad with Grated Egg and Capers https://www.metro.ca/userfiles/image/recipes/salade-asperge-oeuf-rape-capres-11923.jpg PT05M PT10M PT15M
Steam asparagus until just crisp tender 4-8 min depending on thickness. To chill, immediately plunge in an ice bath; pat dry with paper towels then place on a serving platter.Place 1 teaspoon olive oil in a small frying pan over medium high heat. Cook prosciutto 1 minute each side, until crisp. Add capers, frying, 30 seconds or until turning golden brown and crispy. Remove from pan and place on a paper towel. Once cool chop or crumble the prosciutto.In a small bowl whisk together remaining 1/3 cup olive oil, mustard, vinegar, shallots, salt and pepper.Finely chop whites and yolks of egg separately (or grate egg on large holes of box grater or a microplane grater). Scatter over asparagus.Drizzle vinaigrette over asparagus, then egg whites and yolks. Garnish with fried capers and fried prosciutto and serve.
4-6
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1 pound asparagus, trimmed For the vinaigrette: 1/3 cup (85 mL) olive oil 1 teaspoon (5 mL) Dijon mustard 1 tablespoon (15 mL) white wine vinegar 1/2 teaspoon honey 1 small shallot peeled and minced 1/4 teaspoon (1,25 mL) salt Pinch of black pepper For topping: 1 teaspoon (5 mL) olive oil 6 slices prosciutto prosciutto 2 tablespoons (30 mL) capers drained and patted dry 1-2 large hard-boiled eggs, peeled
Asparagus Salad with Grated Egg and Capers

Asparagus Salad with Grated Egg and Capers

Rate this recipe
0 Vote
4-6
Accompaniments
0:05
Preparation
0:10
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 pound
    asparagus, trimmed

  • For the vinaigrette:
  • 1/3 cup
    (85 mL)
    olive oil
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    MONINI EXTRA VIRGIN OLIVE OIL

    MONINI EXTRA VIRGIN OLIVE OIL

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  • 1 teaspoon
    (5 mL)
    Dijon mustard
  • 1 tablespoon
    (15 mL)
    white wine vinegar
  • 1/2 teaspoon
    honey
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    TETLEY ORANGE PEKOE TEA OR TWININGS HERBAL TEA

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    SELECTED SIZES, SELECTED VARIETIES


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  • 1
    small shallot peeled and minced
  • 1/4 teaspoon
    (1,25 mL)
    salt
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  • Pinch of black pepper

  • For topping:
  • 1 teaspoon
    (5 mL)
    olive oil
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    MONINI EXTRA VIRGIN OLIVE OIL

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    1 L


  • 6
    slices prosciutto prosciutto
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  • 2 tablespoons
    (30 mL)
    capers drained and patted dry
  • 1-2
    large hard-boiled eggs, peeled
Imprimer ma sélection

Preparation

Steam asparagus until just crisp tender 4-8 min depending on thickness. To chill, immediately plunge in an ice bath; pat dry with paper towels then place on a serving platter.

Place 1 teaspoon olive oil in a small frying pan over medium high heat. Cook prosciutto 1 minute each side, until crisp. Add capers, frying, 30 seconds or until turning golden brown and crispy. Remove from pan and place on a paper towel. Once cool chop or crumble the prosciutto.

In a small bowl whisk together remaining 1/3 cup olive oil, mustard, vinegar, shallots, salt and pepper.

Finely chop whites and yolks of egg separately (or grate egg on large holes of box grater or a microplane grater). Scatter over asparagus.

Drizzle vinaigrette over asparagus, then egg whites and yolks. Garnish with fried capers and fried prosciutto and serve.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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