4.9 from 144 votes
Asparagus Salad, Meyer Lemon Dressing & Egg Salad Crostini
This recipe presents an asparagus salad dressed with a vibrant Meyer lemon vinaigrette, paired with egg salad-topped crostini. The asparagus is served both as blanched spears and shaved ribbons, combined with pickled shallots and chives for texture and sharpness. The creamy egg salad on toasted, buttered crostini adds richness and balance, while the lemon dressing offers brightness and subtle sweetness, creating a composed dish with varied textures and fresh flavors.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
servings
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
Asparagus:
- 10 asparagus medium size, blanched, spears
- 1 ounce asparagus shaved
- ½ ounce shallots pickled
- 1 piece Crostini brushed with butter, toasted
- ¼ cup egg prepared as salad
- chives
Meyer lemon dressing:
- 3 lemon juice only, Meyer variety
- 3 lemon zest only, Meyer variety
- 1 shallot finely diced, large
- honey to taste
- 2 cups canola oil
- 2 tablespoons Dijon mustard
Egg salad:
- 5 egg hard boiled
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- ½ cup crème fraîche
- 1 cup mayonnaise
Instructions
Asparagus
- Place toasted crostini in the centre of a serving dish.
- Top with egg salad, toss asparagus with meyer lemon dressing.
- Arrange the asparagus on the crostini making sure the root end is lined up.
- Toss shaved asparagus with vinaigrette.
- Top asparagus spears with shaved asparagus, pickled shallots and chives.
- Drizzle more dressing around the plate.
Cup of Yum
Meyer Lemon Dressing
- Place all ingredients in a quart container, shake to emulsify.
Egg Salad
- Smash eggs.
- Fold in remaining ingredients.
- Season.