Who doesn’t love asparagus? You might get away with an aversion to broccoli or Brussels sprouts. But not liking asparagus just seems wrong!
There’s an endless list of reasons to love this vegetable. A harbinger of spring, asparagus is the first fresh vegetable of the season. Plus, there are a million ways to cook asparagus: barbecued, stir-fried, oven-roasted, steamed… You can even eat it raw! It pairs perfectly with a range of popular foods, including meat pies, risotto and cheese, not to mention good old bacon! Granted, you probably won’t see asparagus on your dessert plate. But you never know!
Asparagus is grown and harvested with so much care, you’ll feel like you’re buying a bundle of love! Best of all, it’s an excellent source of antioxidants—including vitamins C, E and A. Asparagus is also rich in vitamin B9, iron and copper. Who could ask for anything more?
Of course, saying that everyone loves asparagus might be an exaggeration. But I suspect this asparagus salad recipe may tempt even the pickiest of eaters!
Makes 4 to 6 servings
6 bacon slices 4 medium potatoes 6 eggs 1 asparagus bundle 15 ml (1 tablespoon) Dijon mustard 15 ml (1 tablespoon) apple cider vinegar 15 ml (1 tablespoon) smoked honey (available from Les As du Fumoir) A pinch of smoked salt (available from Les As du Fumoir) 45 ml (3 tablespoons) sunflower oil
Preheat the oven to 350 oF and bring a large saucepan of water to a boil.
Cook the bacon slices as you prefer (baked or pan seared).
Scrub the potatoes and slice into quarters. Put them in the boiling water and gently add the eggs.
Let the eggs boil for 12 minutes and remove them using a sieve or a skimming ladle. Immediately put the eggs in ice-cold water.
Let the potatoes boil for a few more minutes, until fully cooked. Add the asparagus and blanch for about 2 minutes.
Strain the potatoes and asparagus. You can cover them with cold water to stop the cooking process.
In a small bowl, whisk the mustard, honey and apple cider vinegar together. Drizzle the oil as you whisk. Add a pinch of smoked salt.
Crumble the bacon as fine or as chunky as you like. Set some aside for garnish.
Mix the potatoes, asparagus and bacon in a large bowl. Add the dressing and mix well to coat the ingredients evenly.
Peel the hard-boiled eggs and slice them into quarters. Spread the sliced eggs on top of the salad and sprinkle with bacon.
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