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Shaved Asparagus Potato Salad with Soft Boiled Eggs https://www.metro.ca/userfiles/image/recipes/salade-pomme-terre-asperges-oeuf-coque-10477.jpg PT10M PT35M PT45M
Place potatoes and Campbell's broth in a large saucepan with a tight-fitting lid and bring to a boil.Reduce to a simmer, cover and cook until the potatoes are tender and most the liquid is absorbed; about 20 minutes. Set aside and let cool.Bring a pot of water to a simmer (small bubbles, not a rapid boil).Add eggs and cook for 6 minutes.Adjust heat to keep a consistent temperature going.Remove eggs from water and run under cold water until cool. Peel and set aside.Use a sharp vegetable peeler to peel the asparagus lengthwise into thin strips, starting at the bottom end.Put into a large pot of boiling salted water for 30 seconds and then remove from pot and directly into a colander.Run under cold water until cold.In a large bowl, whisk together honey, lemon juice, shallots, tarragon, dijon mustard and slowly incorporate olive oil until well blended.Add salt and pepper.Toss with potatoes and their cooking liquid, asparagus and parsley.Arrange on platter and top with halved eggs before serving.
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4 cups (1 L) baby potatoes 2 cups (500 mL) Campbell's ready to use vegetable broth 3 egg 1 lb (454 g) asparagus, tough ends trimmed 2 tsp. (10 mL) honey 2 Tbsp. (30 mL) lemon juice 1/4 cup (60 mL) minced shallots 1 Tbsp. (15 mL) chopped fresh tarragon 1 Tbsp. (15 mL) Dijon mustard 1/2 cup (125 mL) olive oil 1/2 tsp. (3 mL) salt 1/2 tsp. (3 mL) fresh cracked pepper 1 cup (250 mL) flat leaf parsley leaves
Shaved Asparagus Potato Salad with Soft Boiled Eggs

Shaved Asparagus Potato Salad with Soft Boiled Eggs

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6
servings
0:10
Preparation
0:35
COOKING
0:45
TOTAL TIME

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Ingredients

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  • 4 cups
    (1 L)
    baby potatoes
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    ORGANIC MINI SWEET PEPPERS

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    HONEYCRISP OR ORGANIC HONEYCRISP APPLES

    HONEYCRISP OR ORGANIC HONEYCRISP APPLES

    $1.29 ea. or /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE, 1.29/lb, 2.84/ kg SWEET POTATOES PRODUCT OF U.S.A., 1.29/lb, 2.84/kg SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE OR PRODUCT OF MEXICO, NO. 1 GRADE, 1.29 EA.


    RUSSET POTATOES

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    $2.99 ea.

    5 lb, PRODUCT OF CANADA


  • 2 cups
    (500 mL)
    Campbell's ready to use vegetable broth
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    CAMPBELL'S CHUNKY SOUP OR BROTH, STOUFFERS, LEAN CUISINE, SMART ONES ENTRÉES OR MCCAIN FRENCH FRIES

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    SELECTED SIZES, SELECTED VARIETIES


  • 3
    egg
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  • 1 lb
    (454 g)
    asparagus, tough ends trimmed
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    ASPARAGUS

    ASPARAGUS

    $3.99 /lb

    PRODUCT OF MEXICO, No. 1 GRADE OR PRODUCT OF PERU, No. 1 GRADE 8.80/kg


  • 2 tsp.
    (10 mL)
    honey
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  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1/4 cup
    (60 mL)
    minced shallots
  • 1 Tbsp.
    (15 mL)
    chopped fresh tarragon
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 1/2 cup
    (125 mL)
    olive oil
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  • 1/2 tsp.
    (3 mL)
    salt
  • 1/2 tsp.
    (3 mL)
    fresh cracked pepper
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    AVOCADOS

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    5 PK PRODUCT OF MEXICO JUMBO CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO


  • 1 cup
    (250 mL)
    flat leaf parsley leaves
Imprimer ma sélection

Preparation

Place potatoes and Campbell's broth in a large saucepan with a tight-fitting lid and bring to a boil.

Reduce to a simmer, cover and cook until the potatoes are tender and most the liquid is absorbed; about 20 minutes. Set aside and let cool.

Bring a pot of water to a simmer (small bubbles, not a rapid boil).

Add eggs and cook for 6 minutes.

Adjust heat to keep a consistent temperature going.

Remove eggs from water and run under cold water until cool. Peel and set aside.

Use a sharp vegetable peeler to peel the asparagus lengthwise into thin strips, starting at the bottom end.

Put into a large pot of boiling salted water for 30 seconds and then remove from pot and directly into a colander.

Run under cold water until cold.

In a large bowl, whisk together honey, lemon juice, shallots, tarragon, dijon mustard and slowly incorporate olive oil until well blended.

Add salt and pepper.

Toss with potatoes and their cooking liquid, asparagus and parsley.

Arrange on platter and top with halved eggs before serving.

Source : Campbell

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