Asparagus and Egg Salad Recipe
Follow this recipe to prepare a refreshing Asparagus and Egg Salad, a perfect dish combining tender asparagus and perfectly boiled eggs with a tangy dressing.
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
For a variation, you can add avocado slices or sprinkle with feta cheese.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 5gProtein: 6gFat: 12gSaturated Fat: 2gCholesterol: 100mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 35000IUVitamin C: 9.9mgCalcium: 500mgIron: 0.3mg
Tried this recipe?Let us know how it was!