In the kitchen today, we welcome Chef William Kovel from Catalyst Restaurant in Boston. He is showing us how to make a warm asparagus salad.


  • 1 bunch asparagus 
  • 1 cup arugula, washed
  • 1/2 cup snap peas
  • 2 radishes, sliced thin
  • 2 eggs
  • 1/4 cup red onion shaved
  • Chives
  • White vinegar to poach eggs
  • Salt
  • Pepper 

Ingredients for the Vinaigrette:

  • Juice and zest of one lemon(about 4 tablespoons)
  • 1 teaspoon mustard 
  • 1/2 cup mustard 

You can watch the video above to see how it all comes together.

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