Ingredients
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Asparagus
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10 spears medium size asparagusmedium size, blanched
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1 ounce shaved asparagus
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½ ounce pickled shallots
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1 piece crostinibrushed with butter and toasted
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¼ cup egg salad
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chives
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Meyer Lemon Dressing
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3 Meyer lemonsjuice only
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3 Meyer lemonszest only
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1 large shallotfinely diced
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honeyto taste
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2 cups canola oil
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2 tablespoons Dijon Mustard
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Egg Salad
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5 Eggshard boiled
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1 tablespoon Dijon Mustard
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1 tablespoon whole grain mustard
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½ cup crème fraiche
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1 cup mayonnaise
Directions
Asparagus
- Place toasted crostini in the centre of a serving dish.
- Top with egg salad, toss asparagus with meyer lemon dressing.
- Arrange the asparagus on the crostini making sure the root end is lined up.
- Toss shaved asparagus with vinaigrette.
- Top asparagus spears with shaved asparagus, pickled shallots and chives.
- Drizzle more dressing around the plate.
Meyer Lemon Dressing
- Place all ingredients in a quart container, shake to emulsify.
Egg Salad
- Smash eggs.
- Fold in remaining ingredients.
- Season.