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.

Chef’s secrets

You can prepare all the elements in this recipe in advance and assemble at the last minute. Serve as a starter or for brunch.
If you prefer a more liquid dressing, add a few drops of warm water.

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