Asparagus Salad With Hard-Boiled Eggs

Asparagus and Boiled Egg Salad edit

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.

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