Asparagus Salad

Tools Used: Perforated Baking Sheet, Flexiflat, Colander Scoop, FRENCH PANTRY Herbs de Provence Mustard, Heat Resistant Spatula, Santoku Chef Knife

Ingredients

• 2 large hard boiled eggs, peeled and sliced

• 1 bunch chopped asparagus

• 4 slices cooked bacon, cut into pieces

• 1 teaspoon FRENCH PANTRY Herbs de Provence Mustard

• 2 teaspoons extra virgin olive oil

• 2 teaspoons red wine vinegar

• Salt & Pepper to taste

Directions

• Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Using the Colander Scoop, remove the asparagus and transfer into a bowl of cold water with ice cubes to stop it from cooking further. Let set a few minutes, and then remove the asparagus and drain on paper towels.

• In a small bowl mix the mustard, oil, vinegar and a pinch of salt and pepper.

• Arrange the asparagus on a plate, top with eggs and bacon and drizzle with the vinaigrette.

* I love making this fast and easy salad recipe. It can be a light meal, or add grilled chicken for a more complete meal.  This recipe can be easily doubled for more servings.  

* bon Tip- Parboiling is the partial or semi boiling of food as the first step in cooking. You can also parboil vegetables and freeze them to use at a later time in thingslike soups or casseroles.  It can be a great way to prep meals in advance.  

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Download the recipe here.