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From our kitchen to yours!

Asparagus Salad with Parmesan & Mustard Vinaigrette

A simple yet elegant dish that highlights the crisp, fresh flavor of asparagus.

Ingredients:

Asparagus Salad:

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2 bunches asparagus

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1 cup frisee, endive, mizuna or arugula

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1 teaspoon fresh chopped tarragon

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1/4 pound chunk Parmigiano-Reggiano cheese or pre-grated Parmesan

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kosher salt and freshly cracked black pepper

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2 hard-boiled eggs

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1 ounce mustard vinaigrette

Mustard vinaigrette (makes 1½ cups) :

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1/2 cup freshly squeezed lemon juice

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1 tablespoon Champagne vinegar

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1/ 4 cup Dijon mustard

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1 cup extra-virgin olive oil

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1/ 4 teaspoon kosher salt

recipes

For the mustard vinaigrette:

Combine lemon juice, vinegar, and Dijon, then stream oil in, whisking vigorously to emulsify. Check seasoning and adjust as necessary.

For the asparagus salad:

Step 1:

Trim and blanch the asparagus, then cut them on the bias into 2-inch lengths.

Step 2:

Combine the asparagus, greens and tarragon in a large mixing bowl.

Step 3:

Add half of the grated Parmesan cheese, salt and black pepper to the mix.

Step 4:

Use your hands to break apart the eggs into bite-sized pieces. Do this directly over the mixing bowl so that the pieces fall right into the salad. Drizzle on the vinaigrette.

Step 5:

After thoroughly mixing the salad, serve in the center of a plate or platter and top with the rest of the shaved Parmesan.

Recipe by Amanda Freitag, adapted by Georgia Peach Truck .

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