Warm asparagus salad
Warm asparagus salad
0 Comments | Herald Express; Torquay (UK), Jul 16, 2010 | by SIMON HULSTONE
THIS is an ideal recipe for a barbecue, party, or late supper on a summer’s day.
It can be prepared in the morning or night before and left, which leaves you more time to relax in the sun.
Serves 4 Ingredients 2 bunches asparagus 150g diced pancetta 1 bag mixed salad 50g soft herbs (parsley, chives and tarragon) 2 egg yolks 30ml white wine vinegar 200ml vegetable oil Shaved Parmesan cheese To make the mayonnaise 1. Separate two eggs.
2. Add the egg yolks to a bowl, whisk in the white wine vinegar and a pinch of salt.
3. While whisking slowly add the vegetable oil until the mixture is a thick consistency then add the chopped herbs and put in the fridge for later on.
4. Snap the ends off of the asparagus and wash well under cold running water.
5. Bring 1ltr of salted water to the boil, add the asparagus and cook for two minutes or until cooked.
6. Once cooked, refresh under cold water then drain well and leave on a kitchen cloth in the fridge.
7. Dry fry the pancetta in a frying pan until cooked, remove from the heat and drain off any fat.
To finish 1. Place the asparagus on to a oven tray, spread over the pancetta, drizzle with olive oil, salt and pepper, then place into a oven for five minutes at 180.
To serve 1. Place the asparagus and pancetta on to a plate and drizzle your homemade mayonnaise.