Asparagus and Egg Salad with Walnuts and Mint

If you didn’t use the walnuts from last week yet, use them here!    This is a great salad piled high atop toasted bread, with a drizzle of good olive oil.  Filling and substantial (and delicious!).  You can leave out the eggs and parmesan for a great vegan and gluten free dish.

ingredients

4 large eggs, cold from the fridge

1/2 cup grated parmesan cheese

1/2 cup finely chopped, well toasted walnuts

1 teaspoon grated lemon zest

kosher salt and freshly ground black pepper

dried chile flakes

1 bunch asparagus, tough ends trimmed

about 1/4 cup fresh lemon juice

1/4 cup lightly packed fresh mint leaves, chopped

1/4 cup olive oil

instructions

Bring a small pot of water to a boil.  Gently lower in the eggs and reduce the heat to a simmer.  Boil for 8-1/2 minutes, then transfer the eggs to an ice cold water bath.  Leave them there for at least 10 minutes.


Place the parmesan, walnuts and lemon zest in the bottom of a large bowl, along with 1 teaspoon salt, a few grinds of black pepper, and about 1/2 teaspoon chile flakes.  Stir to combine.  Cut the asparagus into very thin rounds and add to the parmesan mixture.  Taste and adjust the seasonings.  Add the mint and the olive oil and toss it all together.  Peel your cooled eggs and roughly chop into 6 to 8 chunks.  Add to the asparagus and toss it once or twice, gently.  Eat it as it is or pile it onto toast!

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