easy weeknight dinner, everyday food
Leave a Comment

Asparagus Salad with Scallion and Eggs

Here is a great use for those leftover hardboiled eggs! This salad is even better the next day for lunch.

FullSizeRender 2

2 lbs fresh asparagus, cleaned and trimmed

6 scallions, cleaned and trimmed

1 1/2 tps kosher salt

3 tbsp olive oil

2 tbsp red wine vinegar

1/2 tsp freshly ground pepper

4-6 hardboiled eggs, cut into quarters

Bring  a pot of salted water to a boil, add asparagus and scallions and cook for about 6 minutes or until desired doneness. They should be tender, but not too mushy. Lift out and rinse under very cold water or dip in ice bath. Drain and spread out on a paper towel; pat dry.

Slice asparagus and scallions on a diagonal into 2 inch lengths; toss well with salt, pepper, olive oil and vinegar. Arrange salad on a serving plate and garnish with quartered eggs. Serves 6


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s