Deviled Salad with Cooked and Raw Asparagus
Step 1: Asparagus
Peel and wash the asparagus. Cut the tips into 4 inch (10 cm) lengths. Remove the hard, woody base, and reserve the rest. Set 4 of these tips to the side.
Plunge all of the other asparagus into salted boiling water and cook for around 5 minutes (depending on the size). In the meantime, fill a large bowl with water and ice cubes.
Lift out the asparagus spears with a slotted spoon and cool them in the iced water. Drain on a dish covered with a tea towel.
Hard boil 2 eggs 10 minutes in the boiling water used for the asparagus for 10 minutes. Cool and shell them.
Cut the 4 reserved asparagus tips into fine shavings with a mandoline slicer and place on a small plate.
Step 2: Sauce
Wash and chop the leaves of the herbs.
Cut the reserved asparagus into small cubes. Place in a bowl and add, mixing well each time, the vinegar, yogurt, mustard, olive oil, and herbs, mixing well after each addition.
Season with salt and freshly ground black pepper.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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