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Asparagus Salad

Italian.Chef's picture
  Asparagus 2 Pound
  Lemon 1 Large
  Salt To Taste
  Olive oil 1⁄3 Cup (5.33 tbs)
  Hard cooked eggs 2

Cut off tough asparagus ends.
Using a sharp knife or potato peeler, peel outer skin from asparagus.
Tie asparagus together in 1 or 2 bunches with string or rubber bands.
Pour cold salted water 2 to 3 inches deep in an asparagus cooker, tall stockpot or old coffeepot.
Place asparagus upright in water.
Bring water to a boil.
Cover and cook over high heat 6 to 8 minutes, depending on size.
Remove string or rubber bands.
Place 2 or 3 layers of paper towels on a large platter and place cooked asparagus on top to drain.
Refrigerate until ready to serve.
A few hours before serving, remove asparagus from refrigerator.
Combine lemon juice and salt in a small bowl.
Add oil; mix until blended.
Taste and adjust for seasoning.
Remove paper towels from platter.
Arrange asparagus neatly.
Spoon dressing over vegetable.
Remove yolks from hard-cooked eggs.
Press yolks through a strainer over aparagus.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1011 Calories from Fat 757

% Daily Value*

Total Fat 85 g131.4%

Saturated Fat 14.1 g70.3%

Trans Fat 0 g

Cholesterol 483.4 mg161.1%

Sodium 551 mg23%

Total Carbohydrates 46 g15.5%

Dietary Fiber 23 g92%

Sugars 18.3 g

Protein 35 g70.6%

Vitamin A 151% Vitamin C 192.5%

Calcium 32.7% Iron 120.9%

*Based on a 2000 Calorie diet


Asparagus Salad Recipe