Asparagus, Mustard and Herb Salad - British Salad

Ingredients

  • 340 g Asparagus
  • 67 to_taste Sea salt
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 3 tbsp Olive oil
  • 6 piece Radishes
  • 1 tsp Fresh tarragon
  • 1 tsp Fresh chervil
  • 1 tsp Parsley
  • 1 tsp Fresh chives
  • 67 to_taste Black pepper

Instructions

  1. Boil asparagus in salted water for 3 minutes until tender. Transfer to iced water to stop cooking. Drain well.

  2. Remove asparagus tips and set aside. Cut the stalks into 2.5cm/1in pieces.

  3. In a large bowl, whisk together mustard and lemon juice. Gradually whisk in olive oil to form an emulsion.

  4. Add asparagus stalk pieces and radishes to the dressing. Mix until coated. Add tarragon, chervil, parsley, and chives; mix again. Season with salt and pepper to taste.

  5. Pile dressed asparagus stalks on a platter. Scatter reserved asparagus tips on top and serve.

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