Barley Free Asparagus and Egg Salad with Lemon-Herb Vinaigrette
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Learn more →Ingredients
4 servings
For the salad
- 1 lb asparagus, tough ends snapped off, cut into 2-inch pieces
- 4 large eggs
- ¼ cup dry-roasted almonds, roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced
- 1 tsp lemon zest (optional)
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely minced
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Bring a large pot of salted water to a boil over high heat. Add the eggs and cook for 9 minutes for a fully set but still-tender yolk. Transfer the eggs with a slotted spoon to a bowl of cold water and let them cool for 5 minutes, then peel and quarter them.
- 2
Return the same pot of water to a boil. Add the asparagus pieces and cook until bright green and just tender with a slight resistance when pierced with a knife, about 2–3 minutes. Drain in a colander and spread on a cutting board to cool for 2–3 minutes — do not rinse, as the residual heat will finish the cooking.
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