Asparagus Salad With Hard-Boiled EggsPosted: May 3, 2015
Serving Size : 4
2 pound asparagus
4 hard-boiled eggs
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon rice vinegar
1/4 cup extra virgin olive oil
2 teaspoons capers — rinsed and chopped
2 tablespoons tarragon
freshly ground pepper to taste
1) Snap the woody ends off the asparagus. Cut into 1-inch pieces. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels.
2) Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
3) 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.