Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place eggs in medium saucepan and fill with water to cover eggs by 2 inches. Bring to a boil, remove from heat, and cover saucepan with lid. Let eggs sit 10 minutes, then remove with slotted spoon and place in bowl of cold water. Remove shells when cool. | 2. Bring water back to a boil, and add asparagus. Cook 2 to 3 minutes, or until bright green. Rinse under cold water, and pat dry. Cut into 1/2-inch diagonal slices. | 3. To make Dressing: Place shallots, mustard, vinegar, and sugar in small bowl, and stir to combine. Season with salt and pepper. Whisk in mayonnaise and buttermilk until smooth. | 4. To assemble Salad: Lay butter lettuce leaves on 2 large plates followed by asparagus, watercress, cucumber, and radishes. Slice eggs into quarters, and arrange on top of Salad. Drizzle 2 Tbs. dressing over each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
asparagus	6	ounces	trimmed	34.0194	6.5998	3.7421	0.2041
butter lettuce	1		separated	-	-	-	-
watercress	1		trimmed	-	-	-	-
cucumber	1/2		sliced	-	-	-	-
radish	5		cut	92.8	19.72	3.944	0.58
shallot	1 1/2	1/2	chopped	172.8	40.32	6.0	0.24
grain mustard	1 1/4	1/4		-	-	-	-
red wine vinegar	1	teaspoon		0.95	0.0135	0.002	0.0
brown sugar	1/2	teaspoon		5.7	1.4714	0.0018	0.0
mayonnaise	1	tablespoon	low fat	54.15	0.0	0.0555	6.0
buttermilk	1	tablespoon	low fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.