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  Added: Aug 09, 2010  •  Visited (238)  •  Print version Print this recipe (5)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Flemish Fresh Asparagus Salad
In Belgium, favorite salads are prepared with tender, plump, pearl-white asparagus. Use green asparagus as a substitute if white asparagus is not available. Serve with seafood or beef.

What You Need:
  • 2 pounds fresh white or green asparagus
  • Salt
  • ˝ cup olive or salad oil
  • Juice of 1 large lemon
  • 2 tablespoons wine vinegar
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
  • Salt, pepper to taste
  • 2 hard-cooked eggs shelled and chopped

  • How To Cook:
    1. Wash asparagus in cold running water to remove all sand; cut off tough stem ends; remove any large scales.

    2. Put in a large skillet and cover with boiling water. Season with salt.

    3. Cook, uncovered, .over moderate heat until just tender, about 12 minutes.

    4. Carefully remove from water and drain; cool. Cut into pieces.

    5. Combine oil, lemon juice, vinegar, tarragon, salt, and pepper, and pour over asparagus; toss.

    6. Serve sprinkled with chopped eggs.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Belgium
    Main Ingredient » Vegetables » Asparagus
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Condiments » Oil
    Dish » Salads



     




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