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ASPARAGUS SALAD, MEYER LEMON DRESSING & EGG SALAD CROSTINI

Asparagus Salad, Meyer Lemon Dressing & Egg Salad Crostini

Marcus Samuelsson
4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings

Ingredients
 
 

Asparagus:

  • 10 spears asparagus medium size, blanched
  • 1 ounce shaved asparagus
  • ½ ounce pickled shallots
  • 1 piece crostini brushed with butter, toasted
  • ¼ cup egg salad
  • chives

Meyer lemon dressing:

  • 3 Meyer lemons juice only
  • 3 Meyer lemons zest only
  • 1 large shallot finely diced
  • honey to taste
  • 2 cups canola oil
  • 2 tablespoons Dijon Mustard

Egg salad:

  • 5 eggs hard boiled
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon whole grain mustard
  • ½ cup crème fraiche
  • 1 cup mayonnaise

Instructions
 

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.

Notes

ASPARAGUS SALAD, MEYER LEMON DRESSING & EGG SALAD CROSTINI
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