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Meatless Monday: Sunday Brunch Asparagus

April 25th, 2011

This is one of my favorite recipes for steamed or roasted asparagus. It's perfect for a spring brunch. This would also be delicious as a Meatless Monday dinner item alongside a nice salad and roasted potatoes.

Asparagus Salad with Almonds, Eggs and Parsley with a Whole Grain Mustard Vinaigrette

2 Tbsp. whole grain mustard (Dijon will do too but whole grain is much prettier)
2 medium cloves of garlic, minced
2 Tbsp. Capers, chopped roughly
2 Anchovies(not packed in salt, but marinated), chopped (optional)
1/4 cup Sherry Vinegar
(You can use any vinegar you like, infact fruit or herb infused vineger, like tarragon, work exceptionally well)
Juice of 1 Orange (about 1/2 cup)
1 cup EVVO

2 bunches asparagus, cooked to your liking
(I like to blanch them, shock them in ice water than dry them off.)
3 eggs, hard boiled, peeled and coarsley chopped
(Best way to do this is to put eggs in a pan of cold water, bring to a boil. Boil for 3 minutes. Cover, turn off heat and let eggs sit for 1 minute. Cool and peel.)
1 cup almonds (Marconas, as pictured, work well but slivered will suffice)
2 to 4 Tbsp. Italian flat leaf parsley, chopped and a few leaves left whole for garnish
Salt and pepper to sprinkle on top just before serving

Place the mustard, capers, anchovies, and garlic into a bowl or glass jar. Add the orange juice and sherry vinegar. Now add the olive oil (listed as EVVO) while whisking (if using a glass jar then pour oil in place lid on and shake it baby).

Place the cooked and cooled asparagus on to a platter. Sprinkle the chopped eggs, parsley and almonds on top. Pour the dressing over the top, reserving some fo serve alongside. Sprinkle with salt and pepper and serve.

Entry Filed under: Gluten-Free,Holiday Ideas,In Season,Meatless Mondays,Savory Recipes,Vegetarian