White and Green Asparagus Salad

This white and green asparagus salad lets two favorite spring vegetables shine. The white spears are cooked with butter, lemon, sugar, and salt; the green spears are briefly boiled and chilled to preserve their color.

A simple fruit-vinegar dressing and fresh chervil keep the finished dish light, fragrant, and elegant.

Ingredients

• 8 spears white asparagus
• 16 spears green asparagus
• 1 tablespoon butter
• Juice of 1 lemon
• Fresh chervil
• A pinch of sugar
• Salt

For the dressing

• 4 tablespoons grapeseed, canola, or sunflower oil
• 3 tablespoons fruit vinegar, traditionally apricot
• Salt, to taste

How to make white and green asparagus salad

1. Cook the white asparagus

Carefully peel the white asparagus from just below the tips and trim the dry ends. Bring a wide pan of water to a boil with the butter, lemon juice, sugar, and salt. Cook the white asparagus until al dente; timing will vary with thickness and freshness.

2. Cook the green asparagus

Trim the dry ends. Cook the green asparagus in generously salted boiling water until al dente.

3. Chill the spears

As soon as each batch is ready, transfer it to ice water to stop the cooking and preserve its fresh color. Drain thoroughly.

4. Dress and serve

Whisk the oil, fruit vinegar, and salt. Cut the white asparagus lengthwise if the spears are thick. Coat both kinds of asparagus lightly in the dressing and arrange them on plates.

Sprinkle with fresh chervil and serve immediately, before the dressed asparagus begins to release water.

Optional crispy soft-boiled eggs

For a more substantial side dish, serve the asparagus with soft-boiled eggs. The original recipe suggests peeling the eggs, coating them in flour, beaten egg, and coarse breadcrumbs, then carefully frying until golden. Keep the yolks soft only when using appropriately handled eggs; otherwise cook them more firmly.

Choosing the vinegar

Apricot vinegar is the traditional pairing, but another gently fruity vinegar will work. If apricot vinegar is unavailable, use a restrained splash of Gölles Balsamic Pear Vinegar for a similar orchard-fruit character.