Asparagus & Egg Salad
A recipe inspired by our Founding Fathers. This light asparagus preparation is flavorful and dairy-free. Adapted slightly by recommending a few minutes for marination (to allow the flavors to soak in) and an extra garnish before serving. I’ve also recommended using olive oil for the dressing, rather than the vegetable oil called for in the original recipe.
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Asparagus & Egg Salad
- 1 1/2 lbs asparagus (stems peeled and trimmed)
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- Pinch of fresh thyme
- Pinch of chopped fresh parsley
- 1 egg hard cooked and chopped
- 1/2 small red onion (finely chopped)
- 1 tbsp fine capers (drained)
- Salt and freshly ground white pepper
- Wash the asparagus and trim the tough ends of the stalks. In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the asparagus in the water and cook until just tender, 2-3 minutes.
- Drain asparagus. Add enough cold water to cover the asparagus. Let stand about 5 minutes, until the asparagus is cool.
- Drain again and pat the asparagus dry with paper towels. In a medium-size mixing bowl, whisk together the vinegar, oil, thyme, parsley, egg, onion, and capers, and salt and pepper to taste.
- Place the asparagus on a serving platter. Pour the vinaigrette evenly over the asparagus. Let the asparagus marinate in the dressing for a few minutes (optional). Garnish with additional chopped egg and parsley, if desired. Serve at room temperature.
- Note: This recipe is kosher for Passover. If preparing for Passover and strictly kosher, make sure your red wine vinegar, oil, and capers have a Passover hechsher.
Adapted from Toriavey
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