Tender-crisp asparagus with a colourful egg, olive and artichoke garnish makes a beautiful presentation. Drizzling the vinaigrette just prior to serving ensures bright green, crisp asparagus.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2012
Olives and Artichokes:
MethodOlives and Artichokes: In bowl, stir together oil, garlic, hot pepper flakes and orange zest. Stir in artichokes and olives. Let stand to marinate for at least 2 hours. (Make-ahead: Refrigerate in airtight container for up to 48 hours.)
Meanwhile, in saucepan, pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 20 minutes. Drain and run cold water over eggs for 2 minutes; drain and peel off shells.
Meanwhile, in separate saucepan of boiling water, blanch asparagus until tender-crisp, about 2 minutes. Drain and chill under cold water. Drain well. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Cut eggs in half; separate yolks from whites. Using grater, grate whites into small bowl. Grate yolks into another bowl.
On large platter, spread lettuce; fan asparagus over top. Spoon artichoke mixture, egg yolks and egg whites in rows over top.
Vinaigrette: Meanwhile, in small bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar. (Make-ahead: Cover salad and vinaigrette separately; refrigerate for up to 6 hours.) Drizzle vinaigrette over salad just before serving.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 314 mg
- Sugars 2 g
- Protein 7 g
- Calories 198.0
- Total fat 16 g
- Potassium 524 mg
- Cholesterol 108 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
- Iron 15.0
- Folate 80.0
- Calcium 6.0
- Vitamin A 27.0
- Vitamin C 18.0