4.9 from 144 votes
Asparagus Salad, Meyer Lemon Dressing & Egg Salad Crostini
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
Asparagus:
- 10 spears asparagus medium size, blanched
- 1 ounce Shaved asparagus
- ½ ounce Pickled Shallots
- 1 piece Crostini brushed with butter, toasted
- ¼ cup egg salad
- chives
Meyer lemon dressing:
- 3 Meyer lemons juice only
- 3 Meyer lemons zest only
- 1 large shallot finely diced
- honey to taste
- 2 cups canola oil
- 2 tablespoons Dijon mustard
Egg salad:
- 5 eggs hard boiled
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- ½ cup Creme Fraiche
- 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.