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Salads

Serious Salads: Asparagus with Dijon Mustard Sauce and Chopped Hard Boiled Egg

Serious Salads: Asparagus with Dijon Mustard Sauce and Chopped Hard Boiled Egg

This springy salad of bright green asparagus spears and chopped hard boiled eggs in a creamy Dijon mustard sauce is perfect for Easter brunch. You can serve it as a first course—a welcome change from leafy greens—or side to poached salmon or honey baked ham.

Recipe adapted from Jacques Pepin's More Fast Food My Way

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

Serious Salads: Asparagus with Dijon Mustard Sauce and Chopped Hard Boiled Egg

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About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:30 minutes
This recipe appears in: Pantry Essentials: All About Dijon Mustard

Ingredients

  • For the Salad:
  • 3 large eggs
  • 2 bunches thick asparagus spears, bottom ends trimmed (about 1 pound)
  • 1 tablespoon minced fresh chives, for garnish
  •  
  • For the Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons water
  • 1 tablespoon red wine vinegar
  • Pinch salt
  • A few grinds freshly ground black pepper

Procedures

  1. 1

    Place the eggs in a small saucepan and cover with cold water by one inch. Heat over high heat until the water comes to a rapid boil. Remove the saucepan from the heat, cover with a lid and let stand for 14 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to chill. Peel and roughly chop the eggs and set aside.

  2. 2

    Fill a medium bowl with ice water and set aside. Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook until tender-crisp, 3 to 4 minutes. Transfer the cooked asparagus to the ice bath. When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.

  3. 3

    Meanwhile, mix mayonnaise, mustard, water, and vinegar in a small bowl and whisk to combine. Season to taste with salt and pepper.

  4. 4

    To serve, arrange the asparagus spears on individual plates or a platter and spoon the sauce generously over the middle of the spears. Sprinkle the chopped eggs and chives over the sauce.

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