Springtime Layered Egg and Asparagus Salad

Springtime Layered Egg and Asparagus Salad Recipe - Delicious and Nutritious

| Servings: 6

Introduction

This Springtime Layered Egg and Asparagus Salad is a refreshing and flavorful dish that is perfect for the warmer months. With a combination of fresh asparagus, cherry tomatoes, hard-boiled eggs, and a creamy dill dressing, this salad is sure to be a hit at any gathering.

History

This recipe is a modern twist on the classic layered salad, which has been a popular dish in American cuisine for decades. The layers of colorful ingredients not only make for a visually appealing dish but also allow for a variety of flavors and textures in each bite.

Ingredients

croutons
2 tbsp olive oil
2 cup French or sourdough bread cubes
Dressing
0.5 cup low-fat or regular mayonnaise
0.25 cup lemon juice
2 tbsp olive oil
0.5 cup dill leaves
2 to 3 tsp truffle oil, optional
salt and freshly ground black pepper to taste
Salad
1 lb (454 g) asparagus, trimmed and cut into 2 inches lengths
2 cup halved grape or cherry tomatoes
5 hard-boiled eggs, peeled and sliced
3 tbsp capers
4 scallions, trimmed and sliced
1 cup cubed low-fat swiss-style cheese or regular havarti cheese

How to prepare

1. To make Croutons: Warm olive oil in a 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.
2. To make Dressing: Place mayonnaise, lemon juice, olive oil, dill, truffle oil (if using), salt, and pepper into a blender or food processor. Process until the dill is finely chopped. Set aside.
3. To prepare Salad: Steam or blanch asparagus until tender, for 30 seconds to 2 minutes, depending on thickness. Drain and refresh under cold water. Set aside. Layer salad ingredients in a 2 qt (1.89 liter) glass bowl. Start with 1 cup of tomatoes, then add eggs, capers, scallions, and cubed cheese in order. Top with the remaining tomatoes and asparagus.
4. To serve, drizzle with dressing and sprinkle the top with croutons.

Variations

Add cooked bacon or pancetta for a smoky flavor.
Substitute arugula or spinach for the asparagus for a different twist.
Use different types of cheese, such as feta or goat cheese, for added flavor.

Cooking Tips & Tricks

Be sure to blanch or steam the asparagus until just tender to maintain its bright green color and crisp texture.

- The croutons can be made ahead of time and stored in an airtight container until ready to use.

- For a richer flavor, consider adding a drizzle of truffle oil to the dressing.

Serving Suggestions

This salad can be served as a main dish for a light lunch or dinner, or as a side dish alongside grilled chicken or fish. It pairs well with a crisp white wine or sparkling water with lemon.

Cooking Techniques

Blanching or steaming the asparagus will help to retain its vibrant color and crisp texture.

- Layering the ingredients in a glass bowl allows for a beautiful presentation.

Ingredient Substitutions

Use regular mayonnaise instead of low-fat for a richer dressing.

- Substitute chives for scallions for a milder onion flavor.

Make Ahead Tips

The croutons and dressing can be made ahead of time and stored separately until ready to assemble the salad. The salad can be assembled a few hours in advance, but wait to add the dressing and croutons until just before serving.

Presentation Ideas

Serve the salad in a clear glass bowl to show off the colorful layers. Garnish with fresh dill sprigs or additional capers for a decorative touch.

Pairing Recommendations

This salad pairs well with a variety of dishes, including grilled chicken, salmon, or shrimp. It also complements a variety of wines, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. The salad is best served cold and should not be reheated.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 4g

- Sugars: 6g

Fats

- Total Fat: 24g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 14g

Vitamins and minerals

Vitamin A: 30% DV

- Vitamin C: 40% DV

- Calcium: 15% DV

- Iron: 20% DV

Alergens

Contains eggs, wheat, and dairy

Summary

This salad is a good source of protein, fiber, and essential vitamins and minerals. It is a well-balanced dish that can be enjoyed as a light meal or side dish.

Summary

This Springtime Layered Egg and Asparagus Salad is a delicious and nutritious dish that is perfect for the spring and summer months. With layers of fresh vegetables, hard-boiled eggs, and a creamy dill dressing, this salad is sure to be a crowd-pleaser at any gathering.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Springtime Layered Egg and Asparagus Salad. It was a warm, sunny day in early spring, and I was visiting my dear friend Margaret for a leisurely afternoon tea in her cozy kitchen. As we chatted and sipped on our tea, Margaret suddenly excused herself and disappeared into the pantry.

A few minutes later, she emerged with a tattered old recipe card in hand. With a mischievous twinkle in her eye, she handed it to me and said, "I think you'll love this one, dear. It's a family favorite of mine, passed down from my grandmother."

Intrigued, I unfolded the yellowed card and read through the ingredients and instructions. The recipe called for hard-boiled eggs, fresh asparagus, cherry tomatoes, red onion, and a tangy lemon vinaigrette dressing. The layers of flavors and textures sounded absolutely divine, and I couldn't wait to give it a try.

Margaret must have sensed my excitement because she offered to show me how to make the salad right then and there. We gathered all the ingredients and utensils we needed and got to work. Margaret guided me through each step, sharing tips and tricks she had learned over the years.

First, we prepared the hard-boiled eggs by boiling them until they were perfectly cooked and then cooling them in an ice bath to make them easier to peel. While the eggs cooled, we blanched the asparagus in boiling water for just a few minutes until they were tender-crisp and bright green.

Next, we sliced the cherry tomatoes and red onion thinly, creating a colorful and flavorful contrast to the eggs and asparagus. Margaret showed me how to arrange the layers in a glass serving dish, starting with a bed of asparagus spears at the bottom and alternating with slices of eggs, tomatoes, and onions.

Finally, we drizzled the lemon vinaigrette dressing over the top, allowing it to seep into the layers and meld the flavors together. The dish looked absolutely stunning, with its vibrant colors and fresh ingredients glistening in the sunlight streaming through the kitchen window.

As we sat down to enjoy our creation, Margaret shared with me the story behind the recipe. She explained that her grandmother had first learned it from a French chef during a visit to Paris many years ago. The chef had taught her the art of layering flavors and textures to create a dish that was not only delicious but also visually appealing.

Margaret's grandmother had passed the recipe down to her mother, who in turn had taught it to her. And now, Margaret was passing it on to me, a dear friend who shared her love of cooking and creating delicious meals for loved ones.

I savored each bite of the Springtime Layered Egg and Asparagus Salad, delighting in the harmonious blend of flavors and textures. The creamy eggs, tender asparagus, juicy tomatoes, and zesty dressing came together in perfect harmony, creating a dish that was both light and satisfying.

As I finished the last bite, I knew that this recipe would become a treasured favorite in my own collection. It was a true testament to the power of sharing recipes and food traditions, connecting us to our past and creating memories that would last a lifetime.

And so, whenever I make Springtime Layered Egg and Asparagus Salad, I am reminded of that warm spring day in Margaret's kitchen, where I first learned the art of creating beautiful and delicious dishes that bring joy to those we love. The recipe may have come from far away and many years ago, but its legacy lives on in the hearts and kitchens of those who continue to share it with others.