Asparagus Egg Salad

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Do you need some help with Easter brunch?

Consider it done! This spring-inspired egg salad with crunchy asparagus and a delicate dill-Dijon vinaigrette is perfect for the occasion. It is quick to make, clean eating, vegetarian and goes extremely well with champagne!

Ingredients: (serves 4)

For the Salad:

  • 1 bunch organic asparagus, cut into 1-inch pieces
  • 6 organic eggs, hard boiled and chopped
  • 1/4 cup raw pine nuts

For the Dressing:

  • 1/2 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard (no salt or sugar added)
  • 2 tablespoons white wine
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon raw organic honey
  • Sea salt and fresh ground pepper to taste

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Instructions:

  1. Bring a large pot of water to a boil, add the asparagus and cook three to four minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Place in a large mixing bowl, add the eggs. Set aside.
  2. In a small mixing bowl, whisk together the ingredients for the dressing. Drizzle 3/4 of the dressing over the asparagus and eggs and mix well. Place in the fridge for at least one hour.
  3. Heat a heavy bottom skillet over medium heat. Add the pine nuts and dry roast them until golden brown. Shake the skillet frequently to distribute the heat evenly so the pine nuts do not burn.
  4. Right before serving the salad, stir in the remaining dressing and sprinkle with pine nuts.

Teachable Tips:

  1. When it comes to eggs, you cannot trust labels (I know – shocker!). Except for “USDA certified organic”, the U.S. government does not set definitions or requirements for egg carton labels. “Free-range” can simply mean that the hens have “access” to the outside for as little as a few minutes a day.  The same goes for the “cage-free” label which means that rather than being kept in small cages stacked on top of each other, hens are cage-free but can still be confined indoors for their entire lives. Locally produced eggs that come from “pasture-raised” chickens are considered best. These hens enjoy the most freedom and space, and generally produce the most nutrient-dense eggs. If you do not have easy access to these kinds of eggs – strictly speaking from a clean eating standpoint – I’d say buying organic at the store is the next best thing. While unfortunately, this is not a guarantee for the welfare of the animals, at least the hens’ feed is organic, vegetarian, and free of pesticides and antibiotics. But to each his own…
  2. Asparagus is famous for its health benefits. Loaded with nutrients, it is a very good source of fiber, folate, vitamins A, C, E and K, as well as the trace mineral chromium. Similar to kale and Brussels sprouts, asparagus is packed with free radical fighting antioxidants which may help slow the aging process and fight certain forms of cancer. Like leafy greens, asparagus delivers folate, which works with vitamin B12 to help prevent cognitive impairment. In addition, it contains high levels of the amino acid asparagine, which serves as a natural diuretic, helping to release fluid and rid the body of excess salts.
  3. For more Easter brunch ideas click HERE to see what I whipped up last year.

Enjoy!

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7 thoughts on “Asparagus Egg Salad

  1. I bring the Champagne, you prepare the Asparagus Salad – but how do we brunch together at a distance of 5,814 miles … 😳 …? – My fault, I know.

    Liked by 1 person

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