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.