Emmental asparagus salad
- 100 g Emborg Emmental Natural Slices
- 5 green asparagus
- 5 white asparagus
- 2 eggs
- 2 tbsp white wine vinegar
- 1 cup green Coral lettuce, loosely packed
- ½ cup red Coral lettuce, loosely packed
- ½ cup red cabbage leaves, loosely packed
- 1 litre ice-cold water
- 1 tbsp honey
- ½ tbsp Dijon mustard
- 2 tbsp olive oil
To make the honey-mustard dressing, simply blend honey, Dijon mustard, olive oil and ½ tbsp. white vinegar.
Poach the eggs:
Add 1 tbsp white vinegar to a pot of steadily simmering water. Crack the eggs into a cup.
Slowly tip the eggs one by one, into the water, white first. Leave to cook for three minutes.
Remove with a slotted spoon. Drain onto kitchen paper. Set aside.
Blanch the asparagus:
Blanch Green asparagus in a big pot of water with a pinch of salt until color gets vivid green immediately transfer to ice water to keep the color and fresh bite of the asparagus.
Peel the white asparagus and keep on a covered tray - loosely covered by the peel to avoid discoloration.
Mix the honey-mustard dressing and keep in chiller until ready to assemble salad.
In a bowl mix the lettuces, and asparagus with dressing to taste arrange on plates. Top with poached eggs and drizzle some dressing around.