Quinoa and Asparagus Salad with Mimosa Vinaigrette

Ingredients for Quinoa and Asparagus Salad with Mimosa Vinaigrette

• 2 large eggs

• 300ml (230g) quinoa

• 600ml water

• Kosher or fine salt

• 5 spring onions, trimmed

• 450g asparagus, tough ends trimmed

• 60ml fresh lemon juice, or to taste

• 2 teaspoons mild honey

• 6 tablespoons extra-virgin olive oil

• 1 cup flat-leaf parsley leaves

• 1/2 cup fresh mint leaves

• 1/2 cup fresh coriander leaves

• Nymalen svartpeppar

• A sharp vegetable peeler

Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.

Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 600ml water to a boil with 1/2 teaspoons salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.

Cut spring onions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.

Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to spring onion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with spring onions.

Whisk together lemon juice with honey and 3/4 teaspoons kosher (1/2 teaspoons fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.

Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.

Spoon quinoa onto salad plates, and top with a tangle of asparagus and spring onion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.

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