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Ingredients (nutrition)
- 2 lb trimmed and peeled asparagus
- 1/2 teaspoon salt
- 2 hard cooked eggs
- 4 tablespoons olive oil
- 3 tablespoon white wine vinegar
- freshly ground black pepper to taste
Cooking Instructions
- 1. Boil asparagus with lightly salted water in a large pot until tender for approximately 5 minutes.
- Drain immediately in a colander and let it run under cold running water.
- Pat the asparagus dry with kitchen paper town and cut into 1/2 inch pieces.
- Separate the egg whites and yolks, and coarsely chop each.
- In a mixing bowl, blend the olive oil, vinegar, salt and pepper.
- Add the asparagus and toss well.
- Add the egg whites and yolks and serve.
Servings: 4
More traditional salad recipes, homemade
coleslaws and mixed greens
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