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Refreshing Asparagus and Mixed Baby Greens Salad

 
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Pan-seared asparagus is tender yet still crisp, tossed with mixed baby greens, a tasty vinaigrette and hard-boiled eggs. A flavorful salad that's quick, easy to make.

Yield

4

servings

Prep

5

min

Cook

4

min

Ready

10

min

 

Ingredients

1 ½ tablespoons olive oil
for cooking, or other vegetable oil
4 tablespoons olive oil, extra-virgin
16 ounces asparagus
1 pound, woody ends removed and cut on diagoal into 1-inch pieces
1 x salt and black pepper
to taste
*
2 tablespoons white wine vinegar
1 small shallots
finely chopped, or minced
*
2 tablespoons pickles, gherkins
sweet pickle, finely chopped or minced
*
1 tablespoon pickles, dill
finely chopped or minced
½ teaspoon tarragon leaves
dried, or 2 teaspoons freshly minced
*
6 ounces mixed salad greens
baby, mesclum
2 large eggs
hard-boiled, coarsely chopped

Directions

All the ingredients you need to make delicious salad.
Prepare the asparagus first.

Add 1½ tablespoons of oil in a 12-inch nonstick skillet over high heat until hot. Stir in the asparagus, salt, and freshly ground black pepper to taste.

Cut on diagoal into 1-inch pieces.
and freshly ground black to taste.

Cook until the asparagus is browned and almost tender, 4 to 5 minutes, stirring once. Transfer to a large plate and let cool for 4 to 6 minutes.

Cook until the asparagus is browned and almost tender, 4 to 5 minutes, stirring once.

Meanwhile, add the remaining 4 tablespoons of extra-virgin olive oil, vinegar, shallots, both pickles, tarragon, salt and black pepper to taste in a medium bowl, whisk until well blended.

In a small bowl, add the extra-virgin olive oil.
Add the white wine vinegar.
Add the minced shallots or red onions.
Add the chopped two kinds of pickles.
Add the tarragon leaves, fresh or dried.
Stir until well blended, season with salt and black pepper to taste.

In a large bowl, add the mixed baby greens and 2 tablespoons of vinaigrette, toss until evenly coated. Divide among the salad plates or a large salad serving bowl.

In a large bowl, add the mixed baby greens and 2 tablespoons of vinaigrette, toss until evenly coated.

Toss the asparagus with remaining vinaigrette and place over the mixed greens.

Pour remaining vinaigrette over the pan-seared asparagus.
Toss until well coated, then place over the mixed greens.

Top with the chopped eggs and serve.

Time to enjoy this delicious and succulent salad.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 21386% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 59mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 9g
Vitamin A 21% Vitamin C 8%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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