White asparagus salad


White asparagus salad
This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
112K 34 4.0
Grade this recipe:

Last modified on: May 21th 2014

Keywords for this recipe:
For 12 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
43 min.5 min.48 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 30 min.
White asparagus salad
Prepare the asparagus.

When cooked, drain and cut into lengths on the diagonal (like penne pasta), as shown in the photo.

Stage 2 - 1 min.
White asparagus salad
Leave the asparagus on a cloth.

Stage 3 - 5 min.
White asparagus salad
Cut 6 slices bread into small cubes (you can remove the crust if you wish).

Stage 4 - 5 min.
White asparagus salad
Melt 6 tablespoons Clarified butter in a frying pan, then add the bread cubes and fry until golden brown.

Set aside.

Stage 5 - 2 min.
White asparagus salad

Stage 6 - 5 min.
White asparagus salad
Combine the asparagus, croutons and hard-boiled eggs in a salad bowl. Snip the parsley and chives over the top, then add the vinaigrette and mix well. Your asparagus salad is ready.
Remarks
If (like me), you enjoy warm ingredients in salads, you can give the asparagus a few seconds in the microwave to reheat it, just before adding to the bowl.

If you do not have clarified butter, use a little oil instead.
Keeping
! hour maximum, otherwise the croutons will go soggy.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,511 Kcal or 10,513 Kj78 gr235 gr238 gr
126 %30 %22 %36 %
Per 100 g
Energetic valueProteins CarbohydratesFats
131 Kcal or 548 Kj4 gr12 gr12 gr
7 %2 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
209 Kcal or 875 Kj7 gr20 gr20 gr
10 %3 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg, Sulfites, Mustard
How much will it cost?
  • For 12 people : 9.16 €
  • Per person : 0.76 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
256K3.9 46 min. February 21th 2011
Potato gratin
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21th 2011
Tomato tatin
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
136K4.8 2 hours 35 min. December 5th 2010
Tatin apples with mascarpone cream
Tatin apples with mascarpone cream
Small pieces of apple cooked "tatin" style (caramelized in a pan) with a light mascarpone cream.
172K4.3 1 hour 3 min. November 20th 2011
Gisèle's Pasties
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.
196K3.8 1 hour 14 min. September 10th 2018
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page