Asparagus Salad with Capers, Cornichons, & Hard-Cooked Eggs

Who doesn’t love asparagus when it’s tender and crisp in Spring? This is my take on a classic French salad that features asparagus. I take the traditional route of pan frying the asparagus. Earthy asparagus, tangy vinegar and cornichons (little dill gherkin pickles or use regular kosher dills), and salty capers complement the richness of hard-cooked eggs and the slight spiciness of the Mesclun greens. It makes a perfect light dinner or a fresh salad to accompany any meal. This will serve 4-6 for small plates or 2 large plates.

In summer, try grilling the asparagus in a grill basket for a different effect than pan frying it.

Note: I didn’t have mesclun greens. I used a mix of spinach, red leaf, and romaine. Soon I’ll have mesclun, green leafy lettuces, and arugula in my greenhouse. Don’t let your lack of a specific green limit you. This recipe is good any way, although best with a bit of spicy greens like mizuna and arugula that you find in a mesclun green mix.

• I tablespoon of neutral oil like avoda oil, sunflower oil (you can also use olive oil if you don’t have these)

• 4 tablespoons of extra virgin olive oil

• 1 pound of asparagus, trimmed and cut on bias into 1-inch lengths

• salt and pepper

• 2 tablespoons white wine vinegar (champagne vinegar is best if you have it)

• 2 small shallots minced

• 3 tablespoons of minced cornichons

• 1 tablespoons of capers

• 1/4 teaspoon of dijon mustard

• 2 teaspoons chopped fresh tarragon

• 6 ounces (6 cups) mesclun greens (or mixed greens with some arugula)

• 3 hard-cooked eggs, pealed and sliced

Heat 1 tablespoon of of neutral oil or olive oil in a large skillet on high heat until it begins to smoke. Add the cut asparagus, a 1/4 teaspoon of salt, and a 1/4 teaspoon of pepper. Cook the asparagus until tender and browned, about 4 minutes while stirring gently every minute. Transfer the asparagus to a large plate to cool. If using the grill, toss the asparagus with the salt,

Whisk together the 4 tablespoons of olive oil, vinegar, shallot, cornichons, capers, tarragon, and 1/4 teaspoon pepper in a bowl or place in a jar and shake vigorously.

Toss the greens with 2 tablespoons of dressing and plate. Toss the asparagus with the remaining dressing and divide between plates. Divide the egg among the plates and serve.

We ate it last night with smoked black cod that my freind Tina Boucher made and it was a perfect meal.