Grilled Asparagus and Egg Salad with Hollandaise Sauce
If you are looking for a great summer salad, you've come to the right place. Asparagus and egg are a great combination. You can make a delicious salad with both ingredients. The asparagus is cooked while the eggs are cooked. To prepare the egg, lightly coat it with olive oil and grill until it becomes tender and crisp. Then, add the remaining ingredients: toasted pine nuts, parmesan shavings, and lemon zest.
Ingredients
- 3 Hard Boiled Eggs
- 1 lb Fresh Asparagus trimmed
- Olive Oil
- 4 Egg Yolks
- 1 TBS Fresh Lemon Juice
- 1/2 cup 1 stick Butter
- Pinch Salt
- Pinch White Pepper
- Pinch Cayenne
Instructions
- Prepare hard boiled eggs ahead of time and refrigerate.
- Brush asparagus with olive oil and grill on high heat for 5 minutes. Grille outside, or inside on a cast iron grill pan. Set asparagus aside.
- Melt the butter over low heat. Keep on low heat around 10 minutes, or until aromatic and the fat solids will have floated to the top. Skim off fat solids and reserve clarified butter.
- Whisk together the egg yolks and lemon juice vigorously in a stainless steel bowl until thick and doubled in volume. Place the steel bowl over a pot of simmering water, not letting the bowl touch the water. Continue to whisk quickly, not letting the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thick and doubled in volume.
- Remove from heat. Whisk in salt, pepper, and cayenne pepper. Cover and keep warm until ready to use.
- Warm the grilled asparagus if necessary and serve with bard boiled eggs and Hollandaise sauce. Serve with fresh lemon.
Video
Notes
What a unique and fabulous salad. I have seen variations of this salad in the past, but never with grilled asparagus. It was warm and charred, which went nice with creamy Hollandaise. The salad tasted fresh and light, though Hollandaise is not a light sauce! Squeeze fresh lemon juice over the salad and you are good to go!