Vegetarian Niçoise Salad with Asparagus & Quick Pickled Onions

Instructions

Blanch Your Asparagus

Bring a pot of salted water to a boil. After trimming off the tough asparagus ends, cut asparagus into 2 inch pieces and drop into the boiling water. Blanch for 2-3 minutes until bright green and tender. Immediately transfer into an ice bath to chill (don’t toss out the boiling water!). Once chilled strain.

Hard Boil Your Eggs

In the same pot of boiling water, gently drop four eggs and boil for 9 minutes. Place eggs into the ice bath. Once cool enough to handle, peel and cut into quarters lengthwise.

Pickle Your Onions

Thinly slice ½ of a red onion.

Mix ½ cup vinegar with 1 tablespoon of sugar and 1 teaspoon of salt. Pour the brine mixture over the thinly sliced red onion in a shallow bowl. Add a splash of water so that all onions are covered. Leave to pickle for at least 25 minutes, or up to overnight.

Make Your Dressing

Whisk 1 tablespoon of pickling liquid with 2 tablespoons of olive oil and 1 teaspoon of stone ground mustard. Add salt and pepper to taste.

Bring it all Together

Toss chilled asparagus in ⅔ of the dressing and plate on a serving platter. Top with sliced eggs, pickled onions, and olives.

Drizzle with remaining dressing and finish with flaky salt and freshly ground black pepper.