Asparagus Salad with Egg

Asparagus Salad with Egg

By annamueser Published: July 24, 2012

  • Yield: 2 Servings
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

Recipe courtesy of Closet Cooking



  1. Cover eggs in water, bring to a boil, and turn off heat. Cover; let sit for 7 minutes.
  2. Transfer the eggs to cold water until cool enough to handle.
  3. Meanwhile, cook the asparagus in boiling water until it just turns bright green, about 2-3 minutes.
  4. Run the asparagus under cold water to stop the cooking process and set aside.
  5. Shell the egg and force through a sieve with medium-sized holes.
  6. Mix the lemon juice, olive oil, mustard, salt, and pepper in a small bowl.
  7. Toss the asparagus in the dressing and plate it, topping with the remaining dressing and egg. Garnish with herbs