Asparagus & Egg Salad

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Taking advantage of the great weather we are having and did yardwork all day. My winter body forgot how much work goes into getting the yard ready to usher in Spring. Tired and sore with a few new blisters on my hands. Supper is going to be fast and easy but still packed with protein, because I need protein after the physical day I put in. So, I’m serving up a salad of asparagus, cherry tomatoes, and a hardboiled egg. The best part, it is ready in less than 20 minutes.

Boil the Eggs:

Fill a small saucepan with water, cover the pan with a lid, and bring the water to a boil over high heat. Add 4 eggs to the water and when it returns to a boil start the timer. I want my yolk to be creamy with a hard-boiled white which will take 7 minutes. I know some will add salt and vinegar to the water, but I have never found that necessary. Place the eggs in a bowl of cold water and let sit while you cook the vegetables. For more on cooking eggs, see “Delicious Meets Healthy.”

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Sauté the Veggies:

Wash and cut 1 bunch of asparagus into thirds. Place In a medium skillet and add some olive oil and balsamic vinegar to coat. Salt and pepper, to taste. Sauté for 3 minutes.

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Half 15 cherry tomatoes and add to asparagus. Sauté for 1 minute, just long enough to heat up the tomatoes.

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Assemble:

Using tongs add 1/4 of the veggies to a serving plate. Peel and slice an egg and place on serving plate. Add 3 salami to the plate and a few capers. I like to use Sopressata.

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How easy is that! Now time to soak some very tired bones. Oh, how I love Spring!– Ella💙

Asparagus & Egg Salad
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Course: Main Course
Cuisine: Italian
Keyword: healthy, salad, vegetables
Servings: 4
Author: Ella @ thewackyspoon.com
Ingredients
  • 4 eggs
  • 1 bunch of asparagus, sliced in thirds
  • 15 cherry tomatoes, cut in halves
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 3 ounces sopressata, artisan salami
  • Capers, optional
Instructions
  1. Fill a small saucepan with water, cover the pan with a lid, and bring the water to a boil over high heat. Add 4 eggs to the water and when it returns to a boil start the timer; cook for 7 minutes. Place the eggs in a bowl of cold water and let sit while you cook the vegetables.
  2. In a medium skillet and the asparagus, olive oil, balsamic vinegar. Season with salt and pepper. Sauté for 3 minutes. Add the tomatoes and sauté 1 minute, just long enough to warm the tomatoes.
  3. Peel and slice the eggs in half. Divide the vegetables among 4 serving plates. Add an egg and 3 - 4 slices of salami. Serve immediately.
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

7 thoughts

    1. Me too! Love them. But you are right, there is something about spring and summer that just bring them to mind. Fresher ingredients in abundance probably.

      I’m so glad you like it!

    1. Thank you! Capers are my hidden obession. I think because they are so similar to olives which is a well known obession of mine.

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