Asparagus, Egg & Grapefruit Salad
Play Video
Ingredients
- 12 stalks fresh asparagus, woody bottom snapped off (see video)
- 1 large pink grapefruit, cut into segments
- 2 boiled eggs, sliced widthwise
- To boil eggs:
- Place in a small saucepan with enough cold water to cover, bring to a boil, then set a timer for 4 minutes.
- When the timer is up, drain and then run cold water over eggs until cool enough to handle, about 30 seconds.
- Peel by cracking top and bottom and rolling gently, then peeling in a spiral motion from bottom to top.
- Fresh Basil to garnish
- Salt & Pepper to taste
- Marinade/Dressing:
-
- 2tbsp Balsamic vinegar
- 2tbsp grapefruit juice (leftover from segmenting grapefruit)
- 1 clove of garlic, grated
- 1tsp salt
- 1tsp pepper
- ¼ cup Olive Oil (not extra virgin. Alternately substitute with sunflower or canola)
- How to segment a citrus (see video):
- Whether it’s oranges, grapefruit or yuzu, the full flavor of raw citrus fruit is always better without the pith, that spongy white lining that serves to protect the growing fruit in its sections.
- To effectively get after the insides, segmenting the fruit is necessary. Start by finding the top of your citrus, and then place it on its side, and proceed to cut both the top and the bottom of the fruit off.
- With the fruit upright, you should be able to clearly see the color of the fruit and a contrasting star pattern of the white pith.
- Using a paring knife, cut from top to bottom parallel between the pith with outer skin and the fruit inside.
- Repeat until all the outer skin and white pith has been removed.
- You should be left with a ball of fruit.
- Holding the fruit in your hand, cut the wedges of fruit from the pith one at a time, folding back the pith in flaps as you go.
Method
- Pre-heat griddle pan on high heat.
- Create marinade/ dressing; In a large bowl, whisk together vinegar, grapefruit juice, garlic, salt and pepper.
- Add ½ cup of oil and whisk until combined.
- Toss asparagus in marinade, remove from bowl and grill directly on griddle pan, rotating once grill marks form.
Hero Shot Notes: Plate egg, grilled asparagus and grapefruit and pour over remaining marinade/dressing. Garnish with fresh basil and season with salt and pepper. Serve alongside couscous, crusty bread or pasta on a summer’s day.
- SERVING SIZE:
- 2
- PREPERATION TIME:
- 30min
- RECIPE FEATURES:
- Vegetarian
Nutritional Information
Calories: 318
Fat: 20.5g
Sodium: 828 mg
Carbohydrate: 26.7g
Sugars: 13.9g
Protein: 16g
