Recipe Index: Lidia Bastianich

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Asparagus Salad

Serves 4

Ingredients:

2 pounds asparagus, trimmed and peeled
1/2 teaspoon salt (or to taste)
2 hard-cooked eggs
3 tablespoons white wine vinegar
4 tablespoons olive oil
Freshly ground pepper to taste

Directions:

In a large nonreactive pot, steam or boil the asparagus with lightly salted water just until tender, about 6 minutes. Drain immediately in a colander and refresh under cold running water. Pat the asparagus dry and cut into 1/2-inch pieces. Separate the egg whites and yolks, and coarsely chop each.

In a bowl, blend the vinegar, oil salt and pepper. Add the asparagus and toss well. Add the egg whites and yolks, and combine thoroughly.


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