Asparagus Salad With Hard-Boiled Eggs

A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.

Ingredients

• 1 pound asparagus
• 2 hard-boiled eggs
• 2 tablespoons champagne vinegar or sherry vinegar, or 1 tablespoon each fresh lemon juice and vinegar
• ¼ cup extra virgin olive oil
• 2 teaspoons capers, rinsed and chopped
• 2 tablespoons chopped fresh parsley or a mixture of parsley, chives and tarragon
• Salt
• freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    183 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 93 milligrams cholesterol; 68 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four

Preparation

1. Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
2. Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
3. In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.

• Advance preparation: You can have all of the ingredients prepared hours before serving, but don’t toss them together until ready to serve.

15 minutes