Warm Asparagus Salad with Walnut Vinaigrette and Hard-Boiled Eggs
A perfect simple dinner salad or a wonderful side for a spring celebration or dinner.
You can substitute baby spinach for the greens if needed.
Ingredients:
- 1 large shallot, finely diced
- 1 lb thin asparagus, trimmed
- 1 ½ T champagne or white wine vinegar
- 3-4 handfuls of arugula or baby spinach
- Salt & Pepper to taste
- 3 hard cooked eggs, chopped
- 3 ½ T walnut oil
Directions:
- Combine shallot, vinegar, and 1/8 t salt in a bowl, mix, and let sit for 15 minutes. Whisk in oil
- Simmer asparagus in salted boiling water until tender, then drain and remove to a clean towel to cool.
- Dress the arugula with 1 T vinaigrette and set it on a platter. Lay warm asparagus on top of greens. Spoon the remaining dressing over the asparagus, then sprinkle with eggs.
