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In Belgium, favorite salads are prepared with tender, plump, pearl-white asparagus. Use green asparagus as a substitute if white asparagus is not available. Serve with seafood or beef.
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What You Need:
(To Serve: 4 - 6)
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2 pounds fresh white or green asparagus
Salt
½ cup olive or salad oil
Juice of 1 large lemon
2 tablespoons wine vinegar
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
Salt, pepper to taste
2 hard-cooked eggs shelled and chopped
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Translate this recipe:
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| How To Cook: |
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1. Wash asparagus in cold running water to remove all sand; cut off tough stem ends; remove any large scales.
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2. Put in a large skillet and cover with boiling water. Season with salt.
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3. Cook, uncovered, .over moderate heat until just tender, about 12 minutes.
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4. Carefully remove from water and drain; cool. Cut into pieces.
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5. Combine oil, lemon juice, vinegar, tarragon, salt, and pepper, and pour over asparagus; toss.
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6. Serve sprinkled with chopped eggs.
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