If you are craving a light and nutritious meal, this Asparagus and Egg Salad is the perfect choice. This delightful combination of tender asparagus spears and perfectly boiled eggs is not only healthy but also incredibly flavorful. Whether you’re looking for a quick lunch or a refreshing side dish, this salad is sure to satisfy your taste buds and keep you coming back for more.
Tips to Make the Asparagus and Egg Salad Recipe:
1. Choose Fresh Asparagus: Fresh, green asparagus is key to this recipe. Look for firm stalks with closed tips. Avoid any limp or wilted spears for the best flavor and texture.
2. Properly Cook the Asparagus: Blanch the asparagus in boiling water for just 2-3 minutes, then transfer them to an ice bath. This method keeps the asparagus crisp and vibrant green.
3. Perfectly Boil the Eggs: To achieve flawlessly boiled eggs, simmer them for 9-11 minutes, then place in cold water to cool. This results in eggs that are easy to peel with a firm yet tender yolk.
4. Slice Eggs Evenly: Use an egg slicer for uniform slices. Evenly sliced eggs not only look appealing but also distribute evenly throughout the salad.
5. Simple Dressing: A light dressing of olive oil, lemon juice, salt, and pepper enhances the natural flavors without overpowering the dish. Whisk the ingredients well before drizzling over your salad.
Enjoy this easy-to-make Asparagus and Egg Salad for a refreshing and nourishing meal any time of the day!
How to Make Asparagus and Egg Salad Recipe?
Asparagus and Egg Salad Recipe
Equipment
- 1 Pot For boiling eggs and blanching asparagus
- 1 Mixing Bowl For combining ingredients
Ingredients
- 1 bunch Asparagus Trimmed and cut into 2-inch pieces
- 4 Eggs Hard-boiled and chopped
- 1 cup Cherry tomatoes Halved
- 1/4 cup Red onion Thinly sliced
- 1 tbsp Fresh dill Chopped
- 1/4 cup Olive oil
- 2 tbsp Fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Honey
- to taste Salt and pepper
Instructions
- Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and transfer to an ice bath to stop the cooking process.
- In a mixing bowl, combine the blanched asparagus, chopped eggs, cherry tomatoes, red onion, and fresh dill.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate until ready to serve.
Notes
Nutrition
