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 @
  • 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
  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.