Name: Asparagus and Mesclun Salad with Capers, Cornichons, and Hard-Boiled Eggs
Total time: 30 min
Ingredients: 5 tablespoons extra virgin olive oil; 1 pound asparagus, trimmed and cut on bias into 1-inch lengths; Salt and ground black pepper; 2 tablespoons white wine vinegar; 2 tablespoons minced cornichons; 1 small shallot, minced; 2 teaspoons chopped fresh tarragon leaves; 1 teaspoon chopped capers; 6 ounces mesclun (about 6 cups); 3 large hard-cooked eggs, peeled and chopped

Why This Recipe Works

A quick sauté was the first step in creating an asparagus salad with bold flavors and tender-crisp texture. A zesty dressing and the addition of nuts, beans, cheese, or hard-boiled eggs made our asparagus salad recipe more substantial as well as flavorful.

Instructions

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until asparagus is browned and crisp-tender, about 4 minutes. Transfer to large plate and let cool 5 minutes.

Meanwhile, whisk vinegar, cornichons, shallot, tarragon, capers, and 1/4 teaspoon pepper in bowl. Whisking constantly, drizzle in remaining 4 tablespoons oil.

Toss mesclun with 2 tablespoons dressing in bowl, and divide among salad plates. Toss asparagus with remaining dressing and arrange over mesclun. Garnish with chopped eggs and serve.