A simple chervil dressing makes the perfect topper for tender asparagus salad. This is very simple to make, yet quite elegant.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- Juice of 2 lemons
- 2 Tablespoons chopped chervil
- 1 large egg yolk
- 2/3 cup olive oil
- 2 pounds tender young asparagus
Preparation:
Whisk together the lemon juice, chervil, and egg yolk in a small bowl. Gradually whisk in the oil until the mixture is creamy and smooth. Cover and chill. Whisk for a minute or so just before serving.Trim the asparagus of any fibrous ends and steam it in a vegetable-steamer over simmering water until it is crisp-tender and turns a bright emerald green, no more than 5 minutes. Remove to a colander and place under cold running water until it is cool. Drain the asparagus and chill it until serving time.
To serve, arrange asparagus spears on a salad plate and drizzle a small amount of dressing over them.
Yield: 8 servings
Recipe Source: Special Occasions by John Hadamuscin (Harmony Books)
Reprinted with permission.
