Asparagus & Egg Salad

This quick and savoury salad is bursting with nutrition and makes a perfect spring-time lunch or quick and easy weeknight meal.

Ingredients   

Vinaigrette:

• optional: 4 strips bacon, or pancetta, chopped into bite sized pieces

• 1 clove garlic, chopped

• 2 anchovies, patted dry and chopped

• 1 tbsp white wine vinegar

• 1 tbsp extra virgin olive oil

Salad:

• 1/2 bunch asparagus, snapped at the stem

• 2 whole eggs, soft or hard boiled

• 2 cups loosely packed baby lettuce

• 6 dill fronds, plucked & chopped

• 1/2 cup shaved parmesan

• 1 tbsp white wine vinegar

• Sea Salt & Pepper to taste

How To:

Vinaigrette:

In a medium sized pan, add the bacon or pancetta and render over medium heat until crispy (~4 minutes). Add the anchovies and garlic. Cook for another 2 minutes. Scrape out the pancetta mixture into a small bowl.  Add the olive oil and vinegar to the pancetta and stir to combine. Set aside.

Salad directions:

Place the asparagus in a single layer in a medium sized pan over high heat.  Cook, shaking the pan every 30 seconds or so, until the asparagus turns bright green. Remove from heat and set aside.

Peel and cut the eggs.

In a large mixing bowl, combine the lettuce, asparagus, salt, and vinegar and toss gently.

Plating:

Add half of the vinaigrette to the mixing bowl and mix. Arrange on a platter or salad bowl and garnish with eggs, dill fronds, and parmesan. Serve immediately.

This recipe was adapted from Precisions Nutrition