Asparagus Salad

Asparagus Salad

  • Prep: 5 min
  • Cook Time: 6 min
  • Total: 11 min
  • Serving: 4

This recipe can be spiced up with chopped red bell peppers for an added taste.


  • 2 pounds asparagus, trimmed and peeled
  • 1/2 teaspoon salt (or to taste)
  • 2 hard-cooked eggs
  • 3 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • Freshly ground pepper to taste


  1. In a large nonreactive pot, steam or boil the asparagus with lightly salted water just until tender, about 6 minutes.
  2. Drain immediately in a colander and refresh under cold running water.
  3. Pat the asparagus dry and cut into 1/2-inch pieces. Separate the egg whites and yolks, and coarsely chop each.
  4. In a bowl, blend the vinegar, oil salt and pepper.
  5. Add the asparagus and toss well.
  6. Add the egg whites and yolks, and combine thoroughly


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