A Simple Asparagus Salad
Once I had tasted asparagus that had been roasted or grilled, I was hooked on its delicious caramelized texture and never looked back. Other then enjoying them pureed in a soup or canning Pickled Asparagus for Bloody Marys, I really did not crave it any other way. However, recently while searching through some old Polish recipes, I found a simple and inexpensive way to prepare it that completely captured my curiosity.
I picked up a fresh bundle of asparagus at the market this weekend for $1.99 and for less than $3.00, I made this gorgeous dish to enjoy as a light snack. The colors were bright, he flavors were crisp, and although, I am not a huge fan of hard boiled eggs, I found myself dragging them through the remnants of the dressing on my plate till there was nothing left. The pairing of flavors was so divine, that I can not wait to make this again. It is a perfect make-ahead dish that would be a welcome relief to vegetables and dip at a party. The hard-boiled eggs could easily be replaced with cocktail shrimp or do not use either and serve this as a side dish next time you make dinner. Either way, you really should try it and remember how good asparagus is when it is lightly cooked and simply prepared.
1 bunch of fresh asparagus
1 – 2 hard boiled eggs, sliced
1/4 cup of mayonnaise
1 teaspoon of sugar or Splenda
1/2 teaspoon of Kosher salt
1 teaspoon of fresh ground pepper
1 tablespoon of either fresh or dried chives
Hard boil 1 -2 eggs, chill, and either thinly slice or chop them. Rinse the asparagus, cut 1 inch off the end of each spear, and use kitchen string to tie it into a neat bundle. Fill a tall stockpot with water until it is 2 inches in depth, insert a flat bottomed steamer basket, and stand the asparagus upright in the center. Bring the pot to a boil, cover with a lid, and steam the asparagus for 4 minutes. It may take either more or less time based on the thickness of the asparagus.
Carefully remove the asparagus from the steamer basket and immediately set in a large bowl full of ice cubes and cold water. Cut the string off and allow it to remain in the water until it is completely chilled. Remove the asparagus out of the water, place it on a bed of paper towels, blot it dry, and set it on a platter.
Here is the part of the recipe where I am going to encourage you to ignore my measurements and prepare this dish to your tastes. Combine the mayonnaise, sugar, salt and place the mixture in a small Ziploc bag. Cut 1 small corner off of the bag and use it as a piping tool to drizzle the mixture over the asparagus.
Garnish with the pepper, chives, serve, and enjoy!