Best Asparagus Salad With Hard Boiled Eggs Recipes

ASPARAGUS EGG SALAD TEA SANDWICHES

Asparagus Egg Salad Tea Sandwiches image

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.

ASPARAGUS SALAD, ITALIAN-STYLE

Asparagus Salad, Italian-Style image

Here, raw asparagus is simply dressed with lemon juice, olive oil and Parmesan shavings.

Provided by Mark Bittman

Categories easy, quick, salads and dressings, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 to 2 pounds asparagus, not too skinny (fat is fine)
2 tablespoons olive oil, or to taste
Lemon juice to taste
Salt and pepper to taste
Freshly shaved Parmesan to taste

Steps:

Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds.
Combine ribbons, sliced rounds and tips in a large bowl. Drizzle asparagus with oil, then sprinkle with lemon juice. Season with salt and pepper, then top with Parmesan.

ASPARAGUS SALAD WITH HARD-BOILED EGGS

Asparagus Salad With Hard-Boiled Eggs image

A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 15m

Yield Serves four

Number Of Ingredients 8

Ingredients

1 pound asparagus
2 hard-boiled eggs
2 tablespoons champagne vinegar or sherry vinegar, or 1 tablespoon each fresh lemon juice and vinegar
1/4 cup extra virgin olive oil
2 teaspoons capers, rinsed and chopped
2 tablespoons chopped fresh parsley or a mixture of parsley, chives and tarragon
Salt
freshly ground pepper to taste

Steps:

Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 2 grams