Asparagus Egg Salad
A light and refreshing salad of baked asparagus and tomatoes, served with eggs and parmesan.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 2 people 1x
- Category: Salad
- Cuisine: Vegetarian, Vegan
Ingredients
Scale
- 20 stalks asparagus (ends trimmed)
- 15 grape tomatoes
- 2 large eggs (boiled and peeled)
- 2 tablespoons capers
- shaved parmesan cheese
- 1 tablespoon scallion (thinly sliced into strips (optional))
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon sherry vinegar
- salt and pepper
Instructions
- Preheat oven to 350 degrees
- On a cooking tray, lay aluminum and brush with 1 tablespoon olive oil. Add asparagus and tomatoes. Bake asparagus in the oven for 15 minutes and take out and let cool to room temperature.
- Cook the tomatoes for an additional 8 minutes and take out. You can peel the skin or leave it on, it’s a textural preference. Let cool to room temperature.
- Put the eggs in a mixing bowl and mash with a fork until granular. Season with salt and pepper and set aside.
- Assemble the salad starting with a layer of asparagus. Top with a few tomatoes and add more asparagus. Repeat until all are used. Top with eggs, shaved parmesan, capers and scallions.
- Whisk olive oil with sherry vinegar and a little salt and pepper in a bowl and drizzle on top of the salad. Serve immediately.
Nutrition
- Calories: 412
- Saturated Fat: 4
Find it online: https://pickledplum.com/asparagus-tomato-egg-salad-recipe/
