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Lilly’s Table

 
 
© Lillys-Table.com Photo of Asparagus Salad with Boiled Eggs
 

Tags: vegetarian Gluten-Free Nut Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Asparagus Salad with Boiled Eggs

 

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.

Ingredients

  • 1 lb asparagus, trim the ends
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper, freshly ground
  • 2 eggs, hard-boiled
  • 1 lemon, zest and juice
  • 2 tablespoons olive oil, extra virgin
  • 2 tablespoons parmesan cheese, grated

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.

Place the eggs in cold water and bring up to a boil. Reduce the heat to a simmer and cook for 8-10 minutes on low heat.

Toss the trimmed asparagus with half of the olive oil and a pinch of salt + pepper, to taste. Spread on a baking sheet and roast for 10-20 minutes until the asparagus is lightly colored and tender to the bite. The cook time depends on the thickness of your stems.

When the eggs are done, rinse under cold water. Peel the hard boiled eggs and cut each into quarters.

When the asparagus is done, toss with the lemon zest, lemon juice, remaining olive oil and more salt & pepper to taste.

Top the salad with the egg pieces and sprinkle the grated Parmesan on top.