Recipes · Salads
Asparagus & Soft-Boiled Egg Salad with Hollandaise Sauce
- Chef / source
- Jeff Allen
- Serves
- 4
- Meal
- Salads
- Issue
- April 2011
Ingredients
For the salad:
- 1 Tbs. olive oil
- 1 lb. asparagus, washed, with rough ends cut off
- 1 tsp. each dried dill and parsley Cayenne pepper, to taste
- 4 organic, free-range eggs, soft-boiled
For the hollandaise sauce:
- 1/4 lb. Smart Balance Buttery Spread
- 3 organic, free-range egg yolks
- 1 Tbs. freshly squeezed lemon juice
- 1 garlic clove, minced
- Sea salt, to taste
- Cayenne pepper, to taste
- 1 tsp. freshly chopped chives
Method
Salad: In a sauté pan over medium heat, add olive oil, then asparagus. Add dill, parsley, and cayenne pepper. Cook for one minute, adding a splash of water near time’s end to steam finish. Remove from heat and set aside. Shell and cut four soft-boiled eggs in half, lengthwise. Plate asparagus, dividing bulk into four portions. Place one pair of cut eggs atop each serving of asparagus. Set aside. Sauce: Heat Smart Balance in sauté pan over low heat, stirring until it just melts. Set aside. In a separate bowl, whisk egg yolks, then slowly add lemon juice. Add garlic, then sea salt and cayenne pepper. Slowly whisk in melted Smart Balance, making sure it’s not too hot so you don’t cook egg yolks. Once mixture is completely blended, pour sauce over asparagus and soft-boiled eggs. Garnish with freshly chopped chives and serve warm.
