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To make asparagus salad you will need
Ingredients
| | LEMON VINAIGRETTE | | | | 3 | tablespoons | Fresh lemon juice | | 2 | teaspoons | Lemon zest | | 1 | tablespoon | Sherry vinegar | | | Salt and white pepper |
| | SALAD | | | | 6 | fl oz | Extra virgin olive oil | | 1 | pound | Asparagus; jumbo (about 12) | | 2 | | Shallots; minced | | 1 | teaspoon | Minced fresh thyme leaves | | 1 1/2 | pounds | New potatoes; boiled until tender, sliced thick | | 2 | tablespoons | Minced fresh chives | | 12 | slices | Prosciutto de Parma (or other cured ham; very thinly sliced | | 1 | quart | Cleaned dried lettuce; torn into bite sized pieces | | 1 | | Piece Parmesan Reggiano cheese; for shaving | | 2 | | Eggs; hard boiled and separated |
Instructions
1. For the vinaigrette, mix lemon juice, zest, vinegar, and salt and pepper
to taste in a medium bowl. Whisk in olive oil and set aside.
2. Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer
basket then carefully place steamer basket in kettle and cover and steam
over medium-high heat until asparagus spears bend slightly when picked up
and flesh at cut end yields when squeezed, 4 to 5 minutes for asparagus
under 1/2 inch in diameter, 5 to 6 minutes for the jumbo size. Drain and
plunge spears immediately into ice water to stop the cooking process. Drain
again, cover, and refrigerate until chilled, as long as overnight.
3. In a medium bowl, combine the shallots, thyme, asparagus, sliced
potatoes, and 1 tablespoon chives. Add 1/4 cup vinaigrette toss to coat.
Season to taste with salt and pepper.
4. Arrange asparagus-potato mixture with the prosciutto alongside it on 4
large serving plates. Dress lettuces with another 1/4 cup vinaigrette, and
arrange a portion on each plate. Use a vegetable peeler to shave Parmesan
curls over each salad. Press eggs through a fine sieve. Sprinkle each asparagus salad
with sieved egg and remaining chives-, serve immediately with remaining
dressing passed separately.
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Thu 31 Jan 2008
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