Asparagus Egg Salad Recipes

ASPARAGUS EGG SALAD TEA SANDWICHES

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 WITH HARD-BOILED EGGS

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.

ASPARAGUS AND EGG SALAD WITH WALNUTS AND MINT

Steps:

• In a saucepan, bring to a boil enough water to cover eggs by an inch. Gently lower in eggs and reduce heat to a simmer. Boil for 8-1/2 minutes, then quickly transfer eggs to an ice-cold water bath. Leave them there while you prepare the other ingredients, but ideally at least 10 minutes., Place Parmesan, walnuts, and lemon zest in the bottom of a large bowl, along with 1 teaspoon salt, many grinds of black pepper, and about 1/2 teaspoon red pepper flakes. Stir to combine., Cut the asparagus on a sharp angle into very thin slices and add to the Parmesan mixture. Add 1/4 cup lemon juice and toss some more. Taste and adjust the flavors to your preference by adding more salt, black pepper, red pepper flakes, or lemon juice. Add mint and olive oil; toss, adjusting seasoning again., Peel eggs. Cut in half, then each half into 6 to 8 chunks. Add to bowl with asparagus and gently stir just to combine., Eat as is, or scoop onto 6 to 8 toasts or 3 large matzo sheets, halved into 6 more-manageable toasts.

ASPARAGUS AND EGG SANDWICH

Steps:

• Wash the asparagus under cold running water. Snap off and discard the tough bottom portion. If using thicker asparagus, scrape each stalk to remove the skin, then cut it into thirds lengthwise, leaving the the asparagus head intact.
• In a medium-size saucepan, heat the oil until just warm. Add the asparagus and salt. Saute over medium heat, stirring, for about 2 minutes. Cover and cook for another 2 minutes, shaking the pan or stirring occasionally.
• Meanwhile, break the eggs into a bowl and beat, adding a pinch of salt and pepper. Cut the bread in half lengthwise. Remove the soft, doughy part and toast the loaf slightly.
• Uncover the asparagus, raise the heat slightly and add the eggs, stirring. Cook for 1 minute, or until the eggs are set. Scoop onto the bread and cut in half.

ASPARAGUS SALAD WITH A RUNNY POACHED EGG

Steps:

• Pour the olive oil and vinegar into a small bowl, mix well and add the beetroot. Divide the mixed leaves and cucumber between 2 plates.
• Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.
• Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together. Top each plate with asparagus and a poached egg to serve.

WARM SALAD OF ASPARAGUS, BACON, DUCK EGG & HAZELNUTS

Steps:

• Heat grill to High and cook the bacon for 5 mins until crisp, then snip with scissors into pieces. Set aside. Cook the eggs in boiling water for 8 mins (5 mins for hen's eggs), drain and plunge into ice water, to cool as quickly as possible.
• Make the dressing: whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base of each spear - it'll break at the tender point.
• Just before serving, put the nuts and bacon into a warm oven. Halve the eggs and season. Bring a pan of salted water to the boil; cook the asparagus for about 5 mins, until just tender. Drain, then divide between plates. Add egg halves, sprinkle with nuts and bacon, then drizzle with dressing in a zigzag pattern.