Asparagus Salad

Asparagus Salad

From “Recipes From An Italian Summer

 (My changes are in red)

2 1/4 pounds asparagus (peeled)

4 hard-cooked eggs

olive oil, for drizzling

juice of 1/2 lemon, strained (I used white balsamic vinegar)

1 T. chopped flat-leaf parsley

salt and pepper

Tie the asparagus together, stand them in a tall pan of salted boiling water without submerging the tips, cover, and cook for 5-10 minutes, until tender. (Italians seem to like vegetables more cooked longer, but I boiled the asparagus laying them flat in a shallow pan of boiling water for only four or five minutes. Peeling them first also shortens the cooking time)

Remove from the pan and arrange on a serving dish. Halve the eggs, scoop out the yolks (I used the whole egg including the white) and crumble them over the asparagus. Drizzle with oil, sprinkle with lemon juice and parsley, and season with salt and pepper. Serve immediately.