Name: Spring Asparagus Salad with Eggs
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2-4
Cuisine: Italian
Ingredients: 1 lb. Asparagus; 2 Hard-Boiled Eggs; 2-3 tbsp. Champagne Vinegar or Sherry Vinegar, or 1 tablespoon each fresh lemon juice and vinegar; ¼ cup Extra Virgin Olive Oil; 2 tsp. Capers, rinsed and chopped; 2 tbsp. Chopped Fresh Parsley, or a mixture of parsley, chives and tarragon; Kosher Salt; Freshly Ground Pepper to taste; Flaky Sea Salt, for finishing

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Spring Asparagus Salad with Eggs

(1 votes, average: 5.00 out of 5)

Side Dish, Salad – Italian

By Original Recipe by Martha Rose Shulman – Serves: 2-4

Prep Time: 20 Minutes – Cooking Time: 5 Minutes – Total Time: 25 Minutes

Italian Asparagus Salad is refreshing and light; olive oil vinaigrette gives it a silky richness balanced with the briny pop of capers.

Ingredients

1 lb. Asparagus
2 Hard-Boiled Eggs
2-3 tbsp. Champagne Vinegar or Sherry Vinegar, or 1 tablespoon each fresh lemon juice and vinegar
¼ cup Extra Virgin Olive Oil
2 tsp. Capers, rinsed and chopped
2 tbsp. Chopped Fresh Parsley, or a mixture of parsley, chives and tarragon
Kosher Salt
Freshly Ground Pepper to taste
Flaky Sea Salt, for finishing

Instructions

Cut the woody ends off the asparagus. Steam for three to five minutes.

Refresh asparagus in an ice bath, then drain and dry on paper towels. Cut into 1/2-inch pieces.

Cut the boiled eggs in half, mince the yolks and whites separately.

In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil.

Season with salt and pepper to taste.

Add the asparagus, capers and herbs, and toss together.

Add the chopped egg yolks and whites, then toss together again and serve.

Top servings with more chopped parsley, flaky sea salt and more fresh cracked pepper to taste.