A classic Italian dish, there are many versions of asparagus and eggs salad. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together. I love the combination of this simple salad of asparagus and hard boiled egg tossed with a Dijon vinaigrette – it has “Spring” written all over it! I’m sharing this because asparagus is in season right now, and this is one of my go-to salads this time of year. Asparagus and eggs are a match made in heaven, but not just for breakfast, it’s great for lunch too! I always keep hard boiled eggs on hand in my fridge to use throughout the week, therefore this salad came together in less than 10 minutes. Asparagus and eggs salad is perfect to pack for lunch, and you can easily double or multiply the recipe to feed more. It’s also very inexpensive to make, low-carb, high in protein and fiber and perfect for gluten-free and Paleo diets. In a word: PERFECT.
INGREDIENTS 2 pounds asparagus, trimmed and peeled ½ teaspoon salt 2 hard-boiled eggs 3 tablespoons white wine vinegar 4 tablespoons olive oil
Freshly ground pepper, to taste
In a large nonreactive pot, steam or boil the asparagus with lightly salted water just until tender, about 6 minutes. Drain immediately in a colander and refresh under cold running water. Pat the asparagus dry and cut into 1/2-inch pieces.
Separate the egg whites and yolks, and coarsely chop each. In a bowl, blend the vinegar, oil, salt and pepper. Add the asparagus and toss well. Add the egg whites and yolks, and combine thoroughly. Serve this delicious asparagus and eggs salad immediately.
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