Asparagus Salad With Hard-Boiled Eggs

5.0(335)

A classic Italian salad, there are many versions of this dish. 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.

by Martha Rose Shulman

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Italian

Servings

Serves four

Total time

15 min

Calories / serving

177 kcal

Ingredients (8)

serves

1 pound asparagusasparagus
2 hard-boiled eggsegg
2 tablespoons champagne vinegar or sherry vinegar, or 1 tablespoon each fresh lemon juice and vinegarvinegar
1/4 cup extra virgin olive oilextra-virgin-olive-oil
2 teaspoons capers, rinsed and choppedcapers
2 tablespoons chopped fresh parsley or a mixture of parsley, chives and tarragonparsley
Saltsalt
freshly ground pepper to tastepepper

Instructions (3 steps)

01Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
02Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
03In 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.

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Rich recipe — supports nutrition-aware planning.