Spring Asparagus Salad

Ingredients

Yield:

6 servings

• Quinoa

  • 1 cup Red Quinoa
  • 3 cups Water
  • ½ White onion, skin removed
  • 1 Small carrot, peeled
  • 4 Springs Thyme
  • 2 Bay Leaves

• Champagne Vinaigrette

  • 1 cup Champagne Vinegar
  • 2.5 cups Extra Virgin Olive Oil
  • 1 tsp Dijon Mustard
  • Salt and Sugar to taste

• Egg Emulsion

  • 3 eggs
  • 1 tablespoon Whole Butter
  • Extra Virgin Olive Oil as needed
  • Salt to taste

• Asparagus

  • 2 bunches of Green Asparagus, peeled
  • 2 bunches of White Asparagus, peeled
  • 1 bunch raw shaved Green Asparagus
  • 1 bunch raw shaved white Asparagus

• Fresh Herbs

  • Small bundle of Finely Chopped Chives
  • 1/2 bunch Finely Chopped Parsley
  • Finely Chopped Chervil
  • Finely Chopped Tarragon
  • 1 Finely Chopped Shallot
  • small container Nasturtium Leaves and Flowers

Preparation

Difficulty:

Medium

 

Total Time:

1 Hour

1. Quinoa

   1. Boil the Quinoa in the water along with the other ingredients until quinoa has absorbed all the water and is tender. 2) Remove the finished quinoa and turn onto a sheet pan to cool.
   2. Remove the finished quinoa and turn onto a sheet pan to cool.

2. Champagne Vinaigrette

   1. In a blender; combine the vinegar and mustard
   2. Slowly drizzle in the oil until the vinaigrette has formed a emulsion
   3. Season to taste with the salt and sugar

3. Egg Emulsion

   1. Boil the eggs in salted boiling water for 4 ½ minutes.
   2. Peel the eggs while still warm and place into a clean blender.
   3. Add the butter and begin to puree.
   4. Slowly add in the Olive Oil until a puree is formed
   5. Season with the Salt to Taste.

4. Asparagus

   1. Blanch each type of Asparagus, separately in boiling salted water until tender.
   2. Chill the Asparagus in an ice bath until cold.
   3. Remove and reserve.

5. Assembly

   1. Dress the Quinoa with a touch of chopped shallot, and chopped herbs.
   2. Season with the Vinaigrette and salt and white pepper.
   3. Dress the asparagus with the vinaigrette and season with salt and pepper.
   4. Arrange the prepared asparagus on chilled plates along with the prepared quinoa.
   5. Dress the shaved raw asparagus with the vinaigrette and season with the herbs and shallots, salt and pepper.
   6. Arrange the raw asparagus salad on the plate and garnish with the dressed nasturtium leaves and blossoms.
   7. Finish the dish with the prepared egg emulsion.