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Quality Nutrition

Asparagus Salad

1 Bay Leaf 1 Clove Garlic
1/2 Lemon 1 LB Asparagus
1-1/2 Tbsp Honey 1 Small Red Onion, Finely Chopped
2 Chopped Hard-Boiled Eggs 1 Tbsp Fresh Chopped Herbs (Rosemary, Thyme, Sage)
4 Tbsp White Wine Vinegar Sea Salt
Ground Pepper 1/2 C Classic Vinaigrette

  1. In a large pot boil 4 quarts water, add bay leaf, lemon, vinegar, garlic, and honey.
  2. Add asparagus and blanch for 2 minutes. Immediately drain and place in ice water.
  3. Drain asparagus.
  4. In a separate bowl, combine remaining ingredients. Arrange asparagus on plate.
  5. Pour egg mixture over top and serve immediately.

Classic Vinaigrette

4 Tbsp Extra-Virgin Olive Oil 1 Tbsp White Wine Vinegar
1 Med Shallot 1 Tsp Chopped Fresh Herbs
3-1/2 Tsp Lemon or Lime Juice 1 Tsp Dijon Mustard
Sea Salt to taste Ground Pepper to taste
1-2 drops of honey (optional)  

  1. Whisk all ingredients together. Store for up to 2 weeks in refrigerator.