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“Delicious way to serve a cold asparagus salad...and it looks good, too!”
READY IN:
30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Trim asparagus ends. Steam asparagus for 5 minutes. Drain and plunge in iced water to stop cooking and keep green color. Drain on paper towels.
  2. Whisk together chives, tarragon, basil, shallots, salt, pepper and vinegar. While whisking pour olive oil in slowly. Mix until smooth. Chill for at least an hour for flavors to blend.
  3. Lay cooled asparagus on a round serving platter in a spiral fashion. Drizzle vinaigrette evenly over asparagus.
  4. Mix parsley and eggs, sprinkle over the center of asparagus spears. Chill before serving.

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