Asparagus Salad With Hard-Boiled Eggs

By Martha Rose Shulman

Asparagus Salad With Hard-Boiled Eggs
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(322)
Comments
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A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.

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Ingredients

Yield:Serves four
  • 1pound asparagus
  • 2hard-boiled eggs
  • 2tablespoons champagne vinegar or sherry vinegar, or 1 tablespoon each fresh lemon juice and vinegar
  • ¼cup extra virgin olive oil
  • 2teaspoons capers, rinsed and chopped
  • 2tablespoons chopped fresh parsley or a mixture of parsley, chives and tarragon
  • Salt
  • freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

177 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 368 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into ½-inch pieces.

  2. Step 2

    Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper

  3. Step 3

    In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.

Tip
  • Advance preparation: You can have all of the ingredients prepared hours before serving, but don’t toss them together until ready to serve.

Ratings

5 out of 5
322 user ratings
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Comments

Sarah

I grate the eggs with a box grater instead. Easier, less time-consuming, still turns out great.

Alexa H

Lovely dish. Definitely dinner party worthy! Used purple asparagus from the farmers market (I know, it turns green when cooked) and added Banyuls red wine vinegar instead. Simply minced the eggs (but the whites and yolks separately due to the different textures) because was already chopping up the capers. A touch of dried ground Aleppo pepper instead of ground pepper gave it a touch of color, flavor, and a little spiciness.

Sunny

This was very good. Nice light spring salad. I don't get the need to separate the eggs before chopping them since they are all getting mixed together. Aesthetics maybe?

Linda Koehn

Served this on a bed of spring greens. It was a big hit.

Es

Wonderful, even with all the parts pre-cooked and transported 100 miles before assembling. Very versatile. I had champagne vinegar but can see using white balsamic.

Barbara

I grew up on this salad, which my mother served as Asparagus Vinaigrette. I seem to remember shopped roasted red peppers for color, but otherwise, her recipe was Martha’s, or vice versa!

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