Spring asparagus salad

Indulge in the vibrant flavors of spring with a refreshing asparagus salad. Fresh, crisp asparagus spears paired with tangy vinaigrette for a delightful culinary experience.

Ingredients:

• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/4 teaspoon sea salt and fresh ground pepper to taste
• 1/4 medium red onion, thinly sliced
• 1 bunch asparagus
• 2 pasture-raised fresh eggs
• 2 lettuce leaves (optional)

Instructions:

1. Prepare the Vinaigrette by combining olive oil, vinegar, honey, and sea salt until the salt dissolves. Add thinly sliced red onion and mix thoroughly. Let the onions soak in the dressing for approximately 15 minutes.
2. For the Salad: In the meantime, fill a small saucepan two-thirds full with fresh water and bring it to a boil. Carefully prick the bottom of the eggs with a pin or needle. Ensure the holes are shallow. Carefully place the eggs in the boiling water and reduce the heat to medium. Let the eggs simmer without a lid for 10 minutes. After 10 minutes, rinse the eggs with cold water and set them on a towel to cool.
3. While the eggs are cooking, set up a steamer basket in a large pot, adding water below the basket. Snap the asparagus at their natural breaking point. Discard the woody ends or save them for another dish. Steam the asparagus until they turn bright green and tender, which should take 3-5 minutes. Avoid overcooking to prevent them from turning brown. Once cooked, rinse the asparagus in cold water for about 30 seconds to halt the cooking process.
4. Putting together the Salad: Arrange lettuce on a serving dish and top it with steamed asparagus. Sprinkle freshly chopped cilantro over the asparagus. Pour the vinaigrette with marinated onions evenly, then add slices of hard-boiled eggs. Finish by sprinkling cilantro, ground pepper, and a pinch of sea salt over the eggs. Serve promptly.

Summary:

• Calories: 386 kcal
• Fat: 29 g
• Protein: 16 g
• Carbs: 19 g
• Potassium: 665 mg
• Magnesium: 48 mg