Asparagus, egg and potato salad with tarragon vinaigrette
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We’re in the prime of British asparagus season, with May being Asparagus Month and a great time to explore this vegetable in all its many shapes and guises. It’s an excellent filling veg for those who are counting calories or looking for a delicious meal for the fast days of the Fast diet, as Monica explains.
Ingredients
Asparagus salad
- 10 asparagus spears , blanched and sliced into 3cm pieces
- 4 new potatoes , boiled until tender
- 2 carrots , julienned
- 2 tomatoes , sliced into wedges
- lettuce
- 2 eggs , boiled to your liking
- salt
- black pepper
- lemon , to serve
Tarragon vinaigrette
- 3 tbsp of extra virgin olive oil
- 1 tbsp of white wine vinegar
- 1 tsp fresh tarragon , chopped
- 1 tsp lemon juice
- 1 tsp honey
- salt
- black pepper
Method
1
Make the tarragon vinaigrette by whisking together all of the ingredients in a bowl (this makes more than you’ll need so store the rest for future salads)
2
Combine the asparagus, potatoes, carrots, tomato and lettuce leaves in a bowl. Toss with ~1 tbsp of tarragon vinaigrette, plus a pinch of salt and a good grind of pepper
3
Serve garnished with the boiled egg and a lemon wedge (in case it needs a little extra zing)
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Asparagus, egg and potato salad with tarragon vinaigrette
