Asparagus Salad with Grated Egg and Vinaigrette


This gorgeous spring salad features a Lemon-Balsamic Vinaigrette and grated hard boiled eggs that add visual appeal and rich flavor.

Serves 4 as a first course

1 lb asparagus, tough ends trimmed
1 cup frozen peas
1/2 cup Lemon-Balsamic Vinaigrette
12 Romaine leaves from 1 – 2 whole hearts of Romaine
2 hard boiled eggs
kosher salt
freshly ground pepper

1. Bring a large pot of salted water to a boil. Meanwhile fill a large bowl with ice water. Add asparagus and cook until not quite tender, about 2 minutes. Add the frozen peas and cook one minute more. Drain the vegetables and add them to the ice bath to stop cooking.
2. Put half the vinaigrette in a large bowl and gently toss the Romaine leaves, seasoning with salt and pepper. Divide the leaves among four plates. Add the remaining vinaigrette to the bowl and toss the peas and asparagus, seasoning with salt and pepper. Top the Romaine leaves with the dressed vegetables. Using a microplane grater, grate half of a hard boiled egg over the top of each salad. Serve.

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