Food is everything
the magazine

Food is everything, the magazine
YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS



Recipes

Asparagus Salad with Tarragon Dressing of Josée di Stasio


19 ingredients
20 minutes
4 servings

19 ingredients
20 minutes
4 servings

Ingredients

  • 2 bundles of asparagus
  • a drizzle of olive oil
  • Fleur de sel, to taste
  • 8 room temperature eggs
  • 125 ml (½ cup) of mayonnaise
  • 10 ml (2 tsp.) Dijon mustard
  • 30 ml (2 tbsp.) sour cream
  • 125 ml (½ cup) olive oil
  • 45 ml (3 tbsp.) red wine vinegar
  • 1 lemon with zest
  • 1 ml (½ tsp.) salt
  • 60 ml (4 tbsp.) chopped tarragon
  • 160 ml (⅔ cup) water
  • 160 ml (⅔ cup_ red wine vinegar
  • 160 ml (⅔ cup) sugar
  • 2 bay leaves
  • a pinch of salt
  • 5 or 6 shallots finely chopped
  • 1 baguette

Directions

Trim asparagus, removing hard part at the end of the stalk. Blanch in salted water for 2 minutes or until reaching desired doneness. Let cool, drizzle with olive oil, and season with fleur de sel to taste.
Plunge room temperature eggs in a saucepan filled with boiling water for 7 minutes. Cool in ice water.
In a bowl, combine remaining ingredients until creamy. Taste and adjust seasoning as needed.
Arrange asparagus in a serving dish. When ready to serve, slice eggs in half. Season with salt and pepper and pour desired quantity of dressing.
Garnish with a few tarragon leaves and lemon zests.

Garnish (Optional)

In a saucepan, bring water, vinegar, sugar, bay leaves, and salt to a boil.
Pour over thinly sliced shallots. Let cool and refrigerate.
Add pickled shallots to salad if desired.

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