Boiled Egg and Asparagus Salad recipe - ingredients, nutrition and when to eat it
This salad pairs boiled eggs and golden-browned asparagus with leafy greens. The eggs are mild, and the asparagus is crisp.
This salad pairs boiled eggs and golden-browned asparagus with leafy greens. The eggs are mild, and the asparagus is crisp. It’s lovely for a spring lunch or a leisurely brunch.
Salads & light · 18 minutes to cook
Tips: Plunge the eggs into cold water right after boiling to make them much easier to peel.
Tips: If the asparagus is thick, halve it lengthwise before grilling to shorten the cooking time.
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Ingredients (1 serving)
- Boiled Egg — 1 pc
- Asparagus — 100 g
- Baby Greens — 40 g
- Olive Oil — 1 tsp
- Salt — 0.5 g
- Ground Black Pepper — 0.2 g
- Lemon Juice — 1 tsp