Asparagus Salad with Mustard Dressing

    It really makes all the difference in the world if you peel your asparagus before cooking - otherwise they get mushy before the skin is done.

    rolypoly

    South Australia, Australia
    1 person made this

    Ingredients
    Serves: 4 

    • 500g thick asparagus, peeled
    • 1 tablespoon Dijon mustard
    • 2 egg yolks
    • 1 tablespoon soy sauce
    • 1 tablespoon lemon juice (freshly squeezed)
    • olive oil as necessary

    Directions
    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Bring a large pot of salted water to the boil and cook the asparagus until just tender, about 4-5 minutes.
    2. Drain and rinse the asparagus with cold water. Drain again and set aside.
    3. Whisk together the mustard, egg yolks, soy sauce, lemon juice and just enough olive oil (start with 1 tablespoon) to make a smooth dressing. Toss with asparagus and serve.
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