Asparagus and Egg Salad with Zesty Lemon Dressing
A vibrant, crunchy salad of fresh asparagus and hard-boiled eggs, enhanced by a zesty lemon dressing that brightens every bite.
Ingredients
Main Ingredients
- 1 bunch Fresh asparagus Choose fresh, vibrant spears.
- 3 large Hard-boiled eggs, peeled Ensure they are cooked but not overdone.
- 1 whole Bright fresh lemon For dressing.
- 2 tablespoons Olive oil Use a good quality olive oil.
- to taste Salt For seasoning.
- to taste Freshly cracked pepper To taste.
- 1 teaspoon Dijon mustard Optional, for added flavor.
Instructions
Preparation
- Start by boiling the eggs – don't forget to set a timer to avoid overcooking.
- While the eggs are boiling, snap or cut the ends off the asparagus and slice them into bite-sized pieces.
- Quickly steam or blanch the asparagus pieces until they turn bright green.
Dressing
- In a bowl, squeeze the lemon juice and mix it with olive oil, salt, cracked pepper, and Dijon mustard if using.
- Whisk until the dressing is well combined and slightly cloudy.
Assembly
- Once the eggs are boiled, peel and slice them.
- In a large bowl, combine the cooked asparagus, sliced eggs, and drizzle with the lemon dressing.
- Gently toss everything together and serve immediately.
Notes
For a twist, consider adding fresh herbs, crumbled feta, or chopped avocados to enhance the flavor.