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Shaved Asparagus Potato Salad with Soft Boiled Eggs 2016-07-07 https://www.metro.ca/userfiles/image/recipes/salade-pomme-terre-asperges-oeuf-coque-10477.jpg PT10M PT35M PT45M

Place potatoes and Campbell's broth in a large saucepan with a tight-fitting lid and bring to a boil.Reduce to a simmer, cover and cook until the potatoes are tender and most the liquid is absorbed; about 20 minutes. Set aside and let cool.Bring a pot of water to a simmer (small bubbles, not a rapid boil).Add eggs and cook for 6 minutes.Adjust heat to keep a consistent temperature going.Remove eggs from water and run under cold water until cool. Peel and set aside.Use a sharp vegetable peeler to peel the asparagus lengthwise into thin strips, starting at the bottom end.Put into a large pot of boiling salted water for 30 seconds and then remove from pot and directly into a colander.Run under cold water until cold.In a large bowl, whisk together honey, lemon juice, shallots, tarragon, dijon mustard and slowly incorporate olive oil until well blended.Add salt and pepper.Toss with potatoes and their cooking liquid, asparagus and parsley.Arrange on platter and top with halved eggs before serving.

6 Campbell

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4 cups (1 L) baby potatoes 2 cups (500 mL) Campbell's ready to use vegetable broth 3 egg 1 lb (454 g) asparagus, tough ends trimmed 2 tsp. (10 mL) honey 2 Tbsp. (30 mL) lemon juice 1/4 cup (60 mL) minced shallots 1 Tbsp. (15 mL) chopped fresh tarragon 1 Tbsp. (15 mL) Dijon mustard 1/2 cup (125 mL) olive oil 1/2 tsp. (3 mL) salt 1/2 tsp. (3 mL) fresh cracked pepper 1 cup (250 mL) flat leaf parsley leaves

Shaved Asparagus Potato Salad with Soft Boiled Eggs

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servings

0:10

Preparation

0:35

COOKING

0:45

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

4 cups
(1 L)
baby potatoes

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LOCAL VEGETABLE BASKETS

$3.99 ea.

1.5 l PRODUCT OF ONTARIO OR CANADA SELECTED VARIETIES LOCAL POTATO BASKET 1.5 l PRODUCT OF ONTARIO, 4.99 EA.

2 cups
(500 mL)
Campbell's ready to use vegetable broth

3

egg

1 lb
(454 g)
asparagus, tough ends trimmed

2 tsp.
(10 mL)
honey

2 Tbsp.
(30 mL)
lemon juice

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ITALIAN VOLCANO LEMON OR LIME JUICE

$7.49 ea.

500 ml

1/4 cup
(60 mL)
minced shallots

1 Tbsp.
(15 mL)
chopped fresh tarragon

1 Tbsp.
(15 mL)
Dijon mustard

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FRENCH'S MUSTARD

$2.99 ea.

325 ml SELECTED VARIETIES

1/2 cup
(125 mL)
olive oil

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BERTOLLI OLIVE OIL

$6.99 ea.

750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES

1/2 tsp.
(3 mL)
salt

1/2 tsp.
(3 mL)
fresh cracked pepper

1 cup
(250 mL)
flat leaf parsley leaves

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Preparation

Place potatoes and Campbell's broth in a large saucepan with a tight-fitting lid and bring to a boil.

Reduce to a simmer, cover and cook until the potatoes are tender and most the liquid is absorbed; about 20 minutes. Set aside and let cool.

Bring a pot of water to a simmer (small bubbles, not a rapid boil).

Add eggs and cook for 6 minutes.

Adjust heat to keep a consistent temperature going.

Remove eggs from water and run under cold water until cool. Peel and set aside.

Use a sharp vegetable peeler to peel the asparagus lengthwise into thin strips, starting at the bottom end.

Put into a large pot of boiling salted water for 30 seconds and then remove from pot and directly into a colander.

Run under cold water until cold.

In a large bowl, whisk together honey, lemon juice, shallots, tarragon, dijon mustard and slowly incorporate olive oil until well blended.

Add salt and pepper.

Toss with potatoes and their cooking liquid, asparagus and parsley.

Arrange on platter and top with halved eggs before serving.

Source : Campbell

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