EGG AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE DRESSING

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Roasted asparagus, tossed with chopped hard boiled eggs and a tangy garlic and Dijon mustard vinaigrette dressing make the perfect side dish for Easter or any spring meal.

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EGG AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE DRESSING

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– Asparagus – Eggs – Lemon juice – White wine vinegar – Olive oil – Dijon mustard – Sugar – Garlic – Salt

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Combine lemon juice, vinegar, oil, mustard, sugar, pressed garlic, salt and black pepper. Whisk until well blended. Cover; refrigerate until ready to use.

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Heat oven to 400. Spread asparagus in a shallow baking pan. Drizzle with oil and toss to coat. Cook until tender, 15 to 20 minutes. Allow to cool.

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Get the full recipe here

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EGG AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE DRESSING

Roasted asparagus, tossed with chopped hard boiled eggs and a tangy garlic and Dijon mustard vinaigrette dressing make the perfect side dish for Easter or any spring meal.

EGG AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE DRESSING

– Asparagus – Eggs – Lemon juice – White wine vinegar – Olive oil – Dijon mustard – Sugar – Garlic – Salt

Ingredients

Combine lemon juice, vinegar, oil, mustard, sugar, pressed garlic, salt and black pepper. Whisk until well blended. Cover; refrigerate until ready to use.

Heat oven to 400. Spread asparagus in a shallow baking pan. Drizzle with oil and toss to coat. Cook until tender, 15 to 20 minutes. Allow to cool.

Get the full recipe here

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