Warm White Asparagus Salad with Grapefruit Zest Vinaigrette

Boil white asparagus and eggs, then top with a zesty grapefruit, mustard, and herb vinaigrette. Serve as a starter.

Vegetarian Healthy Asparagus Salad Grapefruit Starter

Estimated Nutrition

Calories

283.8

kcal / serving

1135.2 kcal total

Carbs

5.3g

per serving

21.2 g total

Fat

26.5g

per serving

105.8 g total

Protein

6.1g

per serving

24.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

Mayonnaise

Heaped tbsp

Dairy

piece

Egg

Free-range

Fruits

piece

White Grapefruit

Zested, juiced, and segmented

NutsSeeds

Chervil

Chopped leaves

pinch

Sea Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Sunflower Oil

Vegetables

1000

White Asparagus

Peeled and woody ends discarded

Method

Boil the egg in a pan for 10 minutes, peel, and finely chop.

Tie asparagus into four bunches and simmer in salted water for 5 to 8 minutes until tender.

Zest, juice, and segment the grapefruit, reserving segments and a pinch of zest.

Whisk grapefruit juice with zest, mustard, mayonnaise, and sunflower oil.

Stir the chopped egg and chervil into the dressing and season.

Drain the asparagus, remove the string, and place on four plates.

Spoon the dressing over the asparagus and garnish with reserved segments and zest.