Asparagus and Egg Salad: The Best Asparagus and Egg Salad Recipe from Cook'n

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	Asparagus and Egg Salad

Serves: 4

(Insalata di Asparagi)
Category: Vegetable Antipasti
Asparagus and eggs seem to have a special affinity for one another, perhaps because they are both at their best in the spring. I had this lovely salad in Bassano del Grappa, in the Veneto region, a town known for its outstanding white asparagus. To make them white and keep the flavor delicate, the asparagus are covered as they grow. As they require a lot more care than ordinary asparagus, they are considerably more expensive. Green asparagus can be used, if you prefer.

   3 large eggs
   1 pound asparagus spears (white preferred), trimmed
   Salt
   2 tablespoons chopped fresh flat-leaf parsley
   1 tablespoon chopped fresh chives
   2 tablespoons extra-virgin olive oil
   1 to 2 tablespoons fresh lemon juice
   Freshly ground black pepper

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1 Place the eggs in a medium saucepan with cold water to cover. Cover the pan and bring the water to a simmer. Cook 12 minutes. Drain and cool the eggs under running water.

2 Bring about 2 inches of water to a boil in a large skillet. Add the asparagus and salt to taste. Cook until the asparagus are tender, about 5 to 8 minutes, according to the thickness of the spears. Cool the asparagus under cold running water. Drain and pat dry.

3 Cut the asparagus and eggs into bite-size pieces. Place them in a medium bowl with the parsley and chives. 4 In a small bowl, beat together the oil, lemon juice, and salt and pepper to taste. Pour the dressing over the asparagus and eggs in the bowl and gently toss. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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