asapragus on cutting board


Serves 4

What You'll Need:

Salad:

  • 1 pound fresh asparagus, washed well
  • 2 eggs, hard boiled and sieved or finely chopped
  • 2 tablespoons capers, drained and roughly chopped
  • ½ pound small tender salad greens such as leaf lettuces, baby spinach or tender head lettuces like Butter or Bibb
  • 1 ounce hard cheese such as pecorino, mizithra, or parmesan, grated or shaved
  • Salt and pepper to taste

Dressing:

  • 1 small shallot, minced (or 1 garlic clove or 1 small chunk of onion)
  • 1 tablespoons vinegar
  • 1 teaspoon mustard
  • 2-3 tablespoons oil
  • Salt and pepper to taste

Directions:

Make your vinaigrette first by adding the vinegar and shallot to a medium bowl and whisk for a moment. Then add the mustard. Stabilize your bowl and ocntinue to whisk while adding your oil in a thin stream. When you achieve the appropriate viscosity, stop, season your dressing with a pinch of salt and a grind of pepper. Taste and add oil if too sharp, and readjust seasoning.

Add the salad greens to a large bowl. Snap off or cut the ends of the asparagus and using a peeler, take off any tough skin. Continue to use the peeler (or a mandoline if you prefer) and shave the raw asparagus into the bowl. You can throw the tips in whole or chop them into small pieces as well. Chop the hard boiled eggs into very small pieces or push them through a wire sieve (made easier by separating the whites and the yolks).

Toss in the chopped capers and sprinkle with salt and a grind or two of pepper. Drizzle some of the vinaigrette over the salad and toss gently. Taste and reseason if necessary. Shave or grate cheese over the salad and serve.