Asparagus Salad

By chef Marios Hadjiosif


1 bunch (about 24) green asparagus

1 shallot finely chopped (or a small red onion)

½ cup balsamic vinegar

8 basil leaves

2 tablespoons chopped parsley

1 teaspoon of lemon zest

½ cup olive oil

½ cup mayonnaise

2 medium potatoes boiled and cut in slices

2-3 teaspoons of truffle oil

Salt and pepper

For serving: 

4 cooked eggs, finely chopped

½ cup parmesan flakes


Step 1:

Mix the vinegar with the chopped shallots in a bowl and keep it aside. Then, break asparagus and split the tender part from the top and put in a saucepan with plenty of salted water to boil. Boil for 3-4 minutes, drain them and put them into a bowl of iced water with ice cubes to cool and keep their green colour. Divide the tender parts and cut the stems into small pieces.

Step 2:

Put the pieces of asparagus with basil, parsley, lemon zest and olive oil in a blender or mixer until it becomes a smooth purée. Mix with eggplant, vinegar, mayonnaise, salt and pepper.

Step 3:

Divide the asparagus into 6 dishes and pour the dressing. Put the potatoes over them and sprinkle with truffle oil. Garnish the dishes with finely chopped eggs and parmesan flakes.

Top Stories