Asparagus and Mesclun Salad with Capers, Cornichons, and Hard-Boiled Eggs
Appears in Cook's Illustrated May/June 2003
WHY THIS RECIPE WORKS
A quick sauté was the first step in creating an asparagus salad with bold flavors and tender-crisp texture. A zesty dressing and the addition of nuts, beans, cheese, or hard-boiled eggs made our asparagus salad recipe more substantial as we...