Asparagus & Egg Salad
This is a delicious spring salad that keeps well in the refrigerator if made a day ahead. It would make a lovely brunch or lunch dish. Because the asparagus is raw, it does not brown with exposure to the lemon juice.
INGREDIENTS
INSTRUCTIONS
- 4 large eggs
- 1/2 cup (1 ounce) grated parmesan cheese
- 1/2 cup (2 ounces) finely chopped toasted almonds or walnuts
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- Dried chile flakes
- 1 pound asparagus, any thickness, tough ends trimmed
- About 1/4 cup fresh lemon juice
- 1/4 cup lightly packed fresh mint leaves, chopped
- 2-4 T. milder olive oil (Tuscan would be too strong in this dish IMO)
- *optional but more “salad-y”- arugula, chives, parsley in any amount
- Place eggs in a small saucepan in a single layer. Cover with cold water. Bring to a boil, put lid on, and turn off the heat. Set a timer for 8 mins (medium hard) or 11 mins (fully cooked yolk). Drain off the water, add in cold water and some ice and let them sit in ice water while you prep the rest of the salad.
- Place parmesan, walnuts, and lemon zest in the bottom of a large bowl, along with 1 teaspoon salt, many grinds of black pepper, and about 1/2 teaspoon chile flakes (or more or less to taste; I used half because: kids). Stir to combine.
- Cut the asparagus on the bias (a very sharp angle) into very thin slices and add to a mixing bowl. Add everything else BUT the eggs, mix well and add chile flakes to taste. Make it flavorful, the eggs will absorb lots of seasoning.
- Peel your cooled eggs. Chunk the eggs, not too small! Add to the bowl with asparagus, stir ever so gently, taste for seasoning adjustment and give it one more gentle stir. You want the egg yolks to remain as intact as possible.
- Serve as is or on toasted slices of Littleton’s sourdough, rye, sesame kamut, or whatever your favorite is. Top with our beautiful Seven Acre Farm microgreens or arugula and WOW your family and friends!
