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Asparagus Salad
  • 1 Bay Leaf 
  • 1 Clove Garlic
  • 1/2 Lemon 
  • 1 LB Asparagus
  • 1-1/2 Tbsp Honey 
  • 1 Small Red Onion, Finely Chopped
  • 2 Chopped Hard-Boiled Eggs 
  • 1 Tbsp Fresh Chopped Herbs (Rosemary, Thyme, Sage)
  • 4 Tbsp White Wine Vinegar 
  • Sea Salt
  • Ground Pepper 
  • 1/2 C Classic Vinaigrette


In a large pot boil 4 quarts water, add bay leaf, lemon, vinegar, garlic, and honey.     

Add asparagus and blanch for 2 minutes. Immediately drain and place in ice water.

Drain asparagus.

In a separate bowl, combine remaining ingredients. Arrange asparagus on plate.

Pour egg mixture over top and serve immediately.



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