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Asparagus salad with lemon mustard dressing
Ingredients
Utensils
vegetable peeler, cutting board, knife, large saucepan, whisk, small bowl, large bowl
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How to blanch
Nutrition per serving
Step 1/ 6
- 500 g white asparagus
- vegetable peeler
- cutting board
- knife
Peel asparagus and cut off ends.
Step 2/ 6
- salt
- sugar
- large saucepan
In a large saucepan, add asparagus to salted and sugared water and bring to a boil over medium heat. Blanche for approx. 5 min.
Step 3/ 6
- 2 eggs
- salt
- large saucepan
In a small saucepan, hard boil two eggs in salted boiling water for approx. 8 – 10 min.
Step 4/ 6
- 1 green onion
- cutting board
- knife
Cut green onion into fine rings. Separate egg white and yolk and cut into small cubes. Cut asparagus into bite-sized pieces.
Step 5/ 6
- 2 tsp mustard
- 2 tsp sugar
- 1 lemon (juice)
- 100 ml vegetable oil
- salt
- pepper
- whisk
- small bowl
For the dressing, mix egg yolks, mustard, sugar and lemon juice together in a small bowl. Add vegetable oil in a slow and steady stream while continuously whisking until a smooth emulsion forms. Season to taste with salt and pepper.
Step 6/ 6
- large bowl
In a large bowl, mix together green onion, egg whites, asparagus, and dressing. Enjoy!
Enjoy your meal!
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