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Asparagus, Egg & Radish Salad
Serves 8
Instead of the usual green salad, which tends to lose its texture and its charm as
the evening progresses, Dave likes to serve a room-temperature vegetable dressed with a
vinaigrette. In the spring, it's often this combination of asparagus and radishes. If
asparagus is out of season, you can substitute broccolini or green beans.
Ingredients 2 (1-pound) bunches asparagus, tough ends trimmed 4 large eggs, hard boiled and peeled 6 large radishes, trimmed and each cut into 8 wedges Dressing Reserved egg yolks1 large shallot, finely chopped 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 2 teaspoons honey Pinch of salt 2 tablespoons water 1/4 cup canola or other vegetable oil Salt and freshly ground black pepper Finely chopped fresh flat-leaf parsley for garnish |
 Photos by Maren Caruso
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Bring a large pot three-fourths full of salted water to a rolling boil over high heat. Have ready a large bowl three-fourths full of ice water. Add the asparagus to the boiling water and cook for 2 to 3 minutes, or until tender-crisp. Drain the asparagus and immediately plunge them into the ice water to halt the cooking. When cold, remove from the ice water and pat dry with a clean kitchen towel. Arrange the spears attractively on a large serving platter.
Remove the yolks from 2 of the hard-boiled eggs and set them aside for the dressing. Coarsely chop the whites along with the remaining whole eggs, and scatter the eggs over the asparagus. Top with the radish wedges.
To make the dressing, place the reserved yolks in a small bowl and crumble them with a fork. Add the shallot, mustard, vinegar, honey, and salt and whisk until smooth. Whisk in the water. Add the canola oil in a slow, steady stream while whisking constantly. Taste and adjust the seasoning with salt and pepper.
Drizzle the dressing over the asparagus, eggs, and radishes. Top with a generous of amount of pepper and garnish with the parsley. Serve immediately.
