Asparagus Salad, Meyer Lemon Dressing & Egg Salad Crostini

By Marcus Samuelsson |

Asparagus is one of those vegetables that screams springtime. The Asparagus Salad has just been added to the menu at Red Rooster and is a great way to make use of this delicious vegetable. The salad is a simple, yet elegant dish, that is sure to impress your guests. I love how all of the components come together for an incredible combination of flavors and textures.



10 spears medium size asparagus, blanch
1 oz shaved asparagus
1/2 oz pickled shallots
1 piece crostini,brushed with butter and toasted
1/4 cup egg salad

Meyer Lemon Dressing

juice of 3 Meyer lemons
zest of 3 Meyer lemons
1 large shallot , finely diced
honey , to taste
2 cups canola oil
2 T Dijon mustard

Egg Salad

5 eggs , hard boiled
1 T Dijon mustard
1 T whole grain mustard
1/2 cup creme fraiche
1 cup mayonnaise


For the Asparagus:

Place toasted crostini in the centre of a serving dish.  Top with egg salad, toss asparagus with meyer lemon dressing.  Arrange the asparagus on the crostini making sure the root end is lined up.  Toss shaved asparagus with vinaigrette.  Top asparagus spears with shaved asparagus, pickled shallots and chives.  Drizzle more dressing around the plate.

For the Meyer Lemon Dressing:

Place all ingredients in a quart container, shake to emulsify.

For the Egg Salad:

Smash eggs, fold in remaining ingredients.  Season.

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