Springtime Layered Egg and Asparagus Salad Recipe

Springtime Layered Egg and Asparagus Salad

SERVES 4

Simple boiled eggs, always a happy companion to truffles, are elevated in this preparation.

Croutons

2 Tbs. olive oil
2 cups French or sourdough bread cubes

Dressing

½ cup low-fat or regular mayonnaise
¼ cup lemon juice
2 Tbs. olive oil
½ cup dill leaves
2 to 3 tsp. truffle oil, optional
Salt and freshly ground black pepper to taste

Salad

1 lb. asparagus, trimmed and cut into 2-inch lengths
2 cups halved grape or cherry tomatoes
5 hard-boiled eggs, peeled and sliced
3 Tbs. capers
4 scallions, trimmed and sliced
1 cup cubed low-fat Swiss-style cheese or regular havarti cheese

To make Croutons: Warm olive oil in nonstick skillet over medium-high heat. Add bread cubes, and toast them, tossing often, until crisp and nicely browned, about 6 minutes. Set aside to cool.
To make Dressing: Place mayonnaise, lemon juice, olive oil, dill, truffle oil if using, salt and pepper into blender or food processor, and process until dill is finely chopped. Set aside.
To prepare Salad: Steam or blanch asparagus until tender, 30 seconds to 2 minutes, depending on thickness. Drain, and refresh under cold water. Set aside. Layer salad ingredients in 2-quart glass bowl. Start with 1 cup tomatoes, then in order add eggs, capers, scallions and cubed cheese. Top with remaining tomatoes and asparagus.
To serve, drizzle with dressing, and sprinkle top with croutons.

Wine Suggestions

This layered salad is an interesting combination of bright, acidic foods and protein-rich, fatty foods. Try pairing it with one of the inexpensive Cavas from Spain such as Freixenet or Segura Viudas.

May 2003