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Recipe Detail Page
White Asparagus Salad with Tarragon Vinaigrette
Spring 2012
White asparagus tends to be tougher and more fibrous than green asparagus. While customarily it is peeled, trimming and discarding the bottom third of the stalk is usually sufficient and a whole lot easier. Lacking chlorophyll, it has a milder flavour than its green counterpart, allowing a nutty vinaigrette flavoured with ample fresh tarragon to shine.
Serves 6
VINAIGRETTE
¼ cup (60 mL) grape seed oil
3 tbsp (45 mL) walnut oil
1 tbsp (15 mL) white wine vinegar
1 tbsp (15 mL) Dijon mustard
¼ tsp (1 mL) salt
1 tbsp (15 mL) chopped tarragon
1 small shallot, finely chopped
2 lbs (1 kg) white asparagus
3 thin slices speck or prosciutto, sliced into ½-inch (1-cm) strips
3 small soft-boiled eggs, peeled
1 Combine grape seed and walnut oils in a measuring cup equipped with a spout. In a small mixing bowl whisk together vinegar, Dijon and salt. Slowly drizzle in oil, whisking constantly until fully combined. Stir in tarragon and shallot. Set aside.
2 Trim tough ends from asparagus. (If asparagus stems are large, stalks may be cut in half along length.) Place a large steamer basket over a large saucepan of boiling water, cover and steam for 5 to 7 minutes or until spears are tender. Divide asparagus between plates, spoon over dressing, and sprinkle with ham. Slice eggs in half and place one on each serving. Serve warm.
Serves 6
