Asparagus Salad
This refreshing Asparagus Salad is a simple yet elegant dish, perfect for a light lunch or a sophisticated side. The tender asparagus spears are blanched to perfection and served on a bed of crisp lettuce, creating a delightful contrast in textures and flavors. This classic salad is enhanced with a homemade salad dressing, offering a satisfying and healthy meal.
Ingredients
- 18 stalks Asparagus
- 3 cups Water
- 1/2 teaspoon Salt
- 3 pieces Lettuce
- 4 count Egg yolks
- 1 teaspoon Mustard
- 1/2 cup Vinegar
- 4 tablespoons Sugar
- 1/2 cup Water
- 1/4 teaspoon Paprika
- 1 teaspoon Salt
- 2 tablespoons Flour
- 1/4 cup Sour cream or whipped cream (Quantity estimated (not specified in original recipe))
Instructions
- 1Wash the asparagus and cut it into six-inch pieces. Set aside.
- 2Bring the water and salt to a boil. Add the asparagus and cook for 10 minutes, or longer if needed, until tender-crisp. Drain and immediately rinse with cold water to stop the cooking process.
- 3In a bowl, beat the egg yolks. Add the vinegar. In a separate bowl, mix the salt, mustard, sugar, paprika, and flour thoroughly. Slowly add the water to the dry ingredients, taking care not to let the mixture get lumpy. Pour this mixture into the egg yolks and vinegar. Cook slowly, stirring constantly until the dressing thickens and becomes creamy. Thin with sour cream or whipped cream to desired consistency.
- 4Arrange six asparagus stalks on each piece of lettuce. Serve immediately with the prepared salad dressing.