ASPARAGUS SALAD w/HARD BOILED EGGS

By BobD

Ingredients

• 4 SERVINGS
• 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.
• 1 pound asparagus
• 2 hard-boiled eggs
• 2 tablespoons champagne vinegar or sherry vinegar, or 1 tablespoon each fresh lemon juice and vinegar
• 1/4 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 and freshly ground pepper to taste

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 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.

Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper

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 dont toss them together until ready to serve.