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Prep
Difficulty
Easy
Time
Estimate
25 mins
Boil the eggs. Heat the oven to 425. Trim the asparagus and prepare to roast. Make the dressing for each salad. Slice the apricots. Wash, dry, prepare the arugula. Cool. Crack. Peel and slice the eggs. Assemble each salad in separate containers. Keep the dressing for the apricot salad on the side. Take to go, dress the apricot salad just prior to serving. Substitute toasted sunflower seeds for the almonds to make this nut-free.
Seasonal fresh asparagus rarely needs much fuss, however, the light lemon-olive oil dressing with the eggs & Parmesan is an almost complete meal or a simple lunch.
The maple syrup dressing lightly kisses the summer sweetened apricot on top of bitter arugula with toasty almonds. Substitute your favorite greens, nuts, or even add a sprinkle of your favorite cheese.
