Light Asparagus Salad
Light Asparagus Salad

Hi, I’m Elise. Today, I will show you a way to prepare light asparagus salad recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Light Asparagus Salad Recipe

Light Asparagus Salad is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Light Asparagus Salad is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook light asparagus salad using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Light Asparagus Salad:

  1. Make ready 2 eggs
  2. Get 6 (c.250g) Jersey Royal new potatoes
  3. Get 8-10 asparagus tips
  4. Make ready 50 g mayonnaise
  5. Prepare 50 g crème fraîche
  6. Make ready 2 cloves, garlic, finely chopped
  7. Get 1 tsp capers
  8. Prepare Sea salt
  9. Take Ground black pepper
  10. Prepare 2 spring onions, finely chopped
  11. Get 1 stick celery, finely chopped
  12. Get A few chives, finely chopped

Instructions to make Light Asparagus Salad:

  1. Hard boil the eggs and chop in half lengthwise.
  2. Boil the potatoes in lightly-salted water.
  3. Remove, cut into halves or bite-sized chunks and set aside.
  4. Bend the asparagus and snap off the tough bottom end (retain for soups if wished) and blanch in boiling water for 30-40 seconds maximum. You can reuse the potato water.
  5. Place the asparagus ice-cold water and cut in half, again lengthways.
  6. Whisk together the mayonnaise, crème fraîche, garlic and capers. Then taste and season but note only minimal salt may be needed.
  7. Add the potatoes and ensure that they’re coated by the mixture, then gently mix in the spring onions and celery and place half on each eating plate.
  8. Add the eggs and asparagus, half to each plate, and lightly sprinkle the chives over all.

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