This asparagus and egg salad is a light and refreshing spring lunch that’s full of flavour and nutrients. Enjoy! —Vita Daily
Asparagus and Egg Salad
Ingredients:
- 1 bunch of asparagus, trimmed
- 4 eggs
- 4 cups of mixed salad greens
- 1/4 cup of sliced almonds
- 1/4 cup of crumbled feta cheese
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Place the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper to taste. Roast for 10-12 minutes, until tender and slightly browned.
- Meanwhile, bring a pot of water to a boil. Carefully add the eggs and cook for 6-7 minutes for a slightly soft yolk or longer for a firmer yolk.
- Remove the eggs from the pot and place them in a bowl of ice water to cool. Once cooled, peel the eggs and cut them in half.
- In a small bowl, whisk together the olive oil and red wine vinegar to make the dressing.
- Arrange the mixed greens on a large platter or individual plates.
- Top the greens with the roasted asparagus, sliced almonds, crumbled feta cheese, and halved eggs.
- Drizzle the dressing over the salad and serve.
March 9th, 2025 at 8:38 pm
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