Spring Asparagus Salad with Eggs

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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

1

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

2

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

3

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

4

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

5

Season with salt and pepper to taste.

6

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

7

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

8

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