Description
A vibrant, protein-packed salad featuring crisp asparagus and creamy hard-boiled eggs. Tie with a zesty olive oil vinaigrette and fresh herbs for a Provençal-inspired dish that’s fresh, nourishing, and perfect for spring.
Ingredients
1 bunch green asparagus
4 large eggs
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar or cider vinegar
1 teaspoon sweet mustard
Fresh herbs (chives, parsley, basil)
Fine or coarse salt
Freshly ground black pepper
Instructions
Prepare asparagus by trimming fibrous ends and washing thoroughly
Bring a pot of salted water to a boil
Blanch asparagus for 3-4 minutes until tender but crisp; drain and cool
Place eggs in a saucepan and cover with cold water. Boil for 10 minutes, then cool and peel
Whisk vinegar, mustard, and olive oil into a vinaigrette
Season with salt and pepper
Toss blanched asparagus with vinaigrette
Arrange salad on a platter, top with peeled eggs sliced in half
Garnish with fresh herbs and additional dressing if desired
Notes
Use a mandoline for even asparagus slices
Add cherry tomatoes or radishes for extra crunch
Herb options include dill or mint for a refreshing twist
Store leftovers in an airtight container in the refrigerator for up to 2 days
- Prep Time: 15
- Cook Time: 12
- Category: Salades & repas froids
- Method: Boiling & Dressing
- Cuisine: Familial
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 200mg