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White Asparagus Bread Salad with Hollandaise

White Asparagus Bread Salad with Hollandaise

by 17 people

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Makes: 4 servings

  • 1/2 pound focaccia, cubed
  • 1/3 cup pine nuts
  • 1 1/2 pounds white asparagus, trimmed
  • 1 shallot, peeled
  • 1/4 cup fresh dill
  • 2 pasteurized egg yolks
  • 2 tablespoons white wine vinegar
  • 2 teaspoons dijon mustard
  • salt & pepper
  • 3/4 cup EVOO
  • 1 package  (5 oz.) spring salad mix
  1. Spread bread cubes and pine nuts on a parchment-lined baking sheet; toast in 350 degrees oven until golden, 7 minutes. In pot of boiling, salted water, blanch asparagus for 2 minutes; transfer to ice water bath. Slice into 2-inch pieces. In blender, pulse shallot, dill, yolks, vinegar, mustard and 1/4 tsp. each salt and pepper until combined. With machine on medium, drizzle in EVOO. In bowl, toss asparagus, bread and pine nuts with 1/2 cup dressing. Toss in greens.
Tip Extra, Extra!
  • Store 1/2 cup leftover dressing in the fridge for up to 2 days. Pour over ham-and-egg-topped english muffins for a twist on eggs benedict.