Fresh Asparagus Salad

Salads, Sides | April 24, 2016 | By

DSC03796A simple scrumptious way to serve one of our favorite spring vegetables! Perfectly cooked asparagus with a Dijon vinaigrette and grated hard boiled eggs! Beautiful and delicious!


  • 2 packages of asparagus, about 3/4 lb, woody stems snapped off
  • 3 eggs, hard boiled
  • 2 Tbs of white wine vinegar
  • 2 Tbs of Dijon mustard
  • 2 garlic cloves, grated or minced finely
  • 1/4 tsp of kosher salt
  • 1/4 tsp of pepper
  • 1/2 cup of extra virgin olive oil
  • chopped chives for garnish – optional


Snap off the woody ends of the asparagus and place in a saucepan covered with water.DSC03781DSC03783Bring to a boil and cook for 3 -4 minutes. Immediately drain and plunge into an ice bath to stop cooking and retain the beautiful color.

DSC03786Drain them on paper towels, then arrange on a serving dish. To make the dressing, just add the vinegar, mustard, garlic and salt & pepper in a jar, then pour in the olive oil, put the lid on and shake well to combine.DSC03788Grate the hard boiled eggs, using a box grater. Pour the dressing over the asparagus and sprinkle on the eggs, garnish with chives if you like.DSC03794All done! Simple, healthy and so delicious!




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