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3 tbsp frozen undiluted orange juice concentrate
1 bunch asparagus
3 tbsp finely chopped shallots
1 pinch salt and pepper
1/4 cup olive oil
2 hard-cooked eggs, peeled
12 cups baby spinach
1/4 cup finely chopped fresh dill
Place orange juice concentrate in a medium-size bowl and thaw. Meanwhile, partially fill a large frying pan with water and bring to a boil over high heat. Snap tough ends from asparagus and discard. Slip asparagus into pan. Boil until tender-crisp, 1 to 3 minutes. Drain well. Immediately plunge into a bowl of ice water. When cool, drain. Pat dry with paper towels.
Stir shallots, salt and pepper into juice concentrate, then whisk in oil. Dressing will be thick. Using small holes of a box grater, grate eggs into a small bowl. Or cut eggs in half and place in a sieve. Press them with the back of a large spoon through sieve into a small bowl. Place spinach in a large salad bowl. Slice asparagus into bite-size pieces. Add to spinach with dill. Drizzle with dressing and toss. Scatter grated eggs overtop.
Calories 157, Protein 6.9g, Carbohydrates 10.2g, Fat 11.2g, Fibre 3.9g, Sodium 116mg.
Light, fresh and fast, this tangy spring salad with a citrus vinaigrette is gorgeous with a sprinkling of grated eggs.
Prepare dressing and refrigerate up to 3 days. Bring to room temperature before using. Cook eggs and asparagus. Wrap separately and refrigerate overnight.