Make This Monday Lunch Recipe

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:

1. Preheat the oven to 400°F (200°C).
2. 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.
3. 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.
4. 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.
5. In a small bowl, whisk together the olive oil and red wine vinegar to make the dressing.
6. Arrange the mixed greens on a large platter or individual plates.
7. Top the greens with the roasted asparagus, sliced almonds, crumbled feta cheese, and halved eggs.
8. Drizzle the dressing over the salad and serve.