Asparagus And Mesclun Salad With Capers, Cornichons, And Hard-cooked Eggs


5 tablespoons Extra virgin olive oil
1 pound Asparagus , trimmed of tough ends and cut on diagonal into 1-inch pieces (see illustrations below)
Table salt and ground black pepper
2 tablespoons White wine vinegar
1 Small shallot , minced (about 2 tablespoons)
2 tablespoons Minced cornichons
1 teaspoon Chopped capers
2 teaspoons Chopped fresh tarragon leaves
6 ounces Mesclun (about 12 cups)
3 Large hard-cooked eggs , chopped medium


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