Asparagus and Egg Salad


Serves: 4
Total Calories: 100

Ingredients

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 tablespoon fresh lemon juice
Freshly ground black pepper

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 100
Calories from Fat: 80

This Asparagus and Egg Salad recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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