Asparagus and Kale Salad with Garlic Parmesan Citronette

A lovely springtime salad to serve as a side dish for your next spring party.

Servings: 4
Cook Time: 20 Minutes
Pair With: Sauvignon Blanc
Recipe Courtesy of: Chef Alec Graham


1 bunch asparagus

1 bunch kale, chopped into ribbons

4 eggs

3 cloves garlic, minced

1 tbsp capers, minced

2 tbsp parmesan, grated, plus more for garnish

1 tbsp whole grain mustard

¼ tsp hot sauce

1 tsp black pepper

2 lemons, juiced

Salt and pepper to taste

Olive Oil


Turn on broiler. Trim ends off of asparagus, season with olive oil, salt, and pepper, and transfer to a foil-lined baking sheet. Broil for 5 minutes, or until slightly charred and cooked through. Set aside.

Place eggs in a small pot. Cover with cold water, and bring to a boil. Turn off heat, and let sit for 5 minutes. Transfer to an ice bath after 5 minutes, peel, and set aside.

Combine garlic, capers, parmesan, mustard, hot sauce, lemon juice, and pepper in a small bowl. Whisk to combine, then slowly stream in ½ cup olive oil until thick. Season to taste with salt.

To serve, toss asparagus and kale with dressing, and transfer to plate. Top with sliced eggs, and grate more parmesan on to garnish.