Asparagus Salad

Asparagus Salad


1 julienned spanish white onion
1 bunch asparagus
2 cups sugar snap peas
1 cup sliced carrots
1 cup snow peas
Homemade garlic parmesan croutons
¼ cup chives
¼ cup hand picked fresh dill
2 tablespoons butter (optional)
2 tablespoons EVOO
Salt and pepper
4 hard boiled eggs for eggs mimosa
Citrus dijon vinaigrette


1. Blanch asparagus, snap peas, and snow peas
2. Sauté onion in EVOO for about two minutes, add in carrots. Season with salt and pepper
3. Add 4 tablespoons of water and 2 sprigs of fresh thyme. Remove from heat and let cool to room temp
4. Slice blanched asparagus on a bias and place in mixing bowl
5. Add snow peas, sugar snap peas (whole or cut in half), chives, and dill to the bowl. Fold carrots and onions in, and crumble croutons into bowl
6. Add vinaigrette, season with salt and pepper, and toss
7. Pass the eggs through a box grater or strainer. Place salad on platter and sprinkle with eggs mimosa


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