Alla Wolf-Tasker’s Spring Salad With Asparagus | Daylesford Macedon Life
Asparagus, broad beans and globe artichokes form a trinity of special vegetables that come together in spring. Find out how to cook them!
Ingredients
- 100g butter
- 3 shallots, diced
- 6 artichokes, cooked and quartered
- 250g broad beans, cooked and peeled
- 12 asparagus spears, peeled and cooked until tender
- salt and freshly ground pepper
- 50g baby spinach leaves, stemmed
- 2 large cloves garlic, peeled and chopped
- ½ teaspoon salt
- 2 egg yolks
- 25ml white wine vinegar
- 350ml oil
- 25ml lukewarm water
- Additional oil if required
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