Refreshing Asparagus and Mixed Baby Greens Salad
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.
for cooking, or other vegetable oil
olive oil, extra-virgin
1 pound, woody ends removed and cut on diagoal into 1-inch pieces
salt and black pepper
white wine vinegar
finely chopped, or minced
sweet pickle, finely chopped or minced
finely chopped or minced
dried, or 2 teaspoons freshly minced
mixed salad greens
hard-boiled, coarsely chopped
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.
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.
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 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.
Toss the asparagus with remaining vinaigrette and place over the mixed greens.
Top with the chopped eggs and serve.