Modern Egg Salad with Asparagus Spears. The marriage of eggs and asparagus is one of the happiest! and there are so many ways you can serve these two.
Since we have such a short asparagus season in Italy, it is always nice to have a variety of recipes on hand for this seasonal vegetable. I have already paired Russian Salad with Asparagus in a past blog post, a delicious alternative. This time, I am serving asparagus another way, with a modern version of a classic, egg salad. What I love about this recipe is, it can be prepared in under a half hour and serves well as an appetizer, side or entree. A versatile plate, a lovely Spring dish, Modern Egg Salad with Asparagus Spears. Let’s Cook!
Modern Egg Salad with Asparagus Spears
Seasonal fresh asparagus spears served with an updated, modern version of the classic, egg salad
- 2 lbs Fresh Asparagus
- 8 large Eggs
- 1/4 cup Mayonnaise high quality
- 1/4 cup Plain greek yogurt
- 1/2 cup Celery, finely chopped
- 2 tbls Spring, or red onion finely chopped
- 1 tbls Capers, chopped
- 1 tsp Dijon mustard
- dash Hot sauce
- Sea salt and pepper to taste
- Cayenne pepper sprinkled (optional)
Carefully rinse and break or cut the bottoms off the asparagus, they should snap at the point where they become stringy. Place into a pot that is wide enough to hold the asparagus lying on it's side, fill with cold water, sea salt and bring to a boil, cook asparagus between 8-10minutes, I like my asparagus firm to the bite. Test with a fork.
In a pot large enough to hold the eggs, bring cold water to a boil. Carefully drop the eggs into the boiling water, set a timer for 12 minutes. Take off flame and immediately run under cold water.
Carefully, with tongs, remove the asparagus from the water and drain.
While the eggs and asparagus are cooking, chop the celery, onion, and capers, place in a mixing bowl
Add the mayonnaise, yogurt, mustard, salt, pepper, and hot sauce to the onion, celery and capers, mix well.
When the eggs are cool enough, peel, and chop, add to the yogurt, mayonnaise mixture. Readjust the salt and pepper
Carefully plate the asparagus being careful not to break the tip, add the egg salad mixture alongside, sprinkle with cayenne pepper