Vibrant freshness and nutritional balance celebrating the clean character of green asparagus. This salad stands out for its crisp texture and the creamy contrast of hard-boiled egg, all tied together by a citrus vinaigrette that wakes up the plate. A vital, light, and honest dish for any table.
Trim the tough ends from the asparagus and cut them into halves or thirds, depending on size. Finely chop the red onion and mince the parsley. Keep the eggs ready to cook.
Boil the water with most of the salt. Cook the eggs for 9 to 10 minutes, remove them, and cool under cold water. In the same pot, blanch the asparagus for 2 to 3 minutes
Turn what you find into an experience you can actually bring to your kitchen.
Whisk the lemon juice with the mustard, pepper, and remaining salt. Add the extra virgin olive oil little by little until the vinaigrette looks glossy and lightly thickened.
Peel the eggs and cut them into quarters. Toss the asparagus with the red onion and vinaigrette, moving gently so the tips do not break. Arrange the egg on top and finish with parsley; serve fresh or at room temperature.
