Asparagus and Egg Salad
Source: Paramount Citrus
Ingredients
Juice from 1 Paramount Citrus lemon (for asparagus)
2 tablespoons olive oil
2 cloves garlic
1 lb. asparagus, cleaned, trimmed and cut into chunks
½ teaspoon salt
1 ½ teaspoon dry mustard powder
Zest from 1 Paramount Citrus lemon
Juice from 1 Paramount Citrus lemon (for salad dressing)
½ small red onion, sliced fine
10 green or black olives, pitted
3 eggs, hard boiled and crumbled
2 tablespoons olive oil
Salt and pepper
Directions
• Juice a lemon with a citrus reamer or juicer; set aside.(for asparagus)
• Zest a lemon using a zester or a fine grater; set aside.
• Juice a lemon with a citrus reamer or juicer; set aside.(for salad dressing)
• In a large skillet, heat 2 tablespoons olive oil and sauté garlic for 1 minute.
• Add asparagus and stir.
• Season with salt, dry mustard powder and lemon juice.
• Sauté for 3-5 minutes until tender and set aside.
• In a serving dish, combine onion slices, olives and asparagus.
• In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt and pepper.
• Pour over the salad.
• Top with crumbled egg and serve.
Rating
(from 0 ratings)
Comments
No comments have been posted yet.
Appetizer Asparagus Egg Salad
Rate this recipe
Your comments