We’re nearing the end of asparagus season here in New Jersey – and fresh, local asparagus is one of the best things about springtime. Of course you can find asparagus nearly all year long, but when it’s locally grown and picked the same day you eat it, there’s a huge flavor difference.
Printable Recipe Here
1 lb. asparagus
2 hard boiled eggs, finely diced
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tblsp. capers, minced
1 Tblsp. finely minced red onion
1 Tblsp. finely minced parsley
1 Tblsp. grated parmesan cheese
salt, pepper to taste
Peel the asparagus, then submerge them in a shallow pan of boiling water. Cook for about four or five minutes, until you can easily pierce a stalk with a fork. Drain the boiling water, then put the asparagus into ice water to stop the cooking (or run a lot of cold water over them).
Dry the asparagus well with paper towels.
Mince the hard boiled eggs finely with a knife, or pass through a sieve using a spoon.
Mix all the ingredients for the dressing together, then toss the asparagus with the dressing. (You may have some leftover dressing.) Arrange the asparagus spears on a serving platter, then scatter the minced hard boiled egg on top. Serve with good Italian bread that’s been toasted, smeared with olive oil and kosher salt.
A delicious spring dish!
Asparagus & eggs, a match made in heaven no matter how you combine them. Thanks for the inspiration Linda.
I love asparagus when it is in season and this s a wonderful presentation for a dinner party.
qui ormai fa caldo e sembra estate ma un piatto di asparagi primaverili li mangerei volentieri anche adesso !
An oldie but a goodie, as they used to say. I love the contrasting colors in this dish. And the flavors of course…
Our Farmer's Markets still have asparagus – I always love the pairing with eggs. Need to try your dressing.
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