Asparagus with Chopped Easter Eggs

April 25th, 2011 · 10 Comments · Birthdays, Holidays, Celebrations, Picky Eating, Quick, Sides, Salads, Soup, Vegetarian

I often look at my daughters and ask myself “Whose children are these? How did they get here?” Sometimes this happens when I’m overwhelmed by the sheer enormity of parenting and the fact that I’ve brought two actual live human beings into this world. But most of the time it happens when I show up at the kitchen table with an egg and they recoil in disgust, as though I’ve just served up the family pet. Who are these children? How can they be mine and not like eggs? (Occasionally they will contest this fact and say they like eggs as long as they are baked in to a cake.) I think I could eat an egg every day for the rest of my life and not get sick of them. The day I first tried an organic one – a real, golden-yolked, eggy tasting egg – would be on the timeline of my life along with the day I got into college, the day I got married, and the day I became a mother.

The kids’ whole Heisman routine gets particularly annoying around this time of year when we have a dozen or so pastel-dyed hard-boiled Easter eggs lying around begging to be repurposed for dinner. But it doesn’t stop me. Last year I introduced you to our post-Easter cobb salad. This year, it’s a killer side — chilled asparagus salad with chopped up eggs and drizzled with mustardy vinaigrette. It’s the kind of side dish that elevates any old boring chicken dish. Remember the Gap Clothes, Prada Accessories Theory? Add this one to the list.

Asparagus with Chopped Egg and Onion

Add 1 bunch asparagus (trimmed) to boiling water and cook three minutes. Drain and immediately plunge spears in ice water to stop cooking and preserve their bright green color. Meanwhile, chop 2 hard-boiled eggs into small pieces as shown and sprinkle over chilled asparagus (or over half the asparagus if you have egg haters in the house) along with 1 tablespoon finely minced red onion (I used scallions in the photo above) and drizzle with a mustardy vinaigrette. Serve with creamy baked chicken or buttermilk oven-fried chicken.

I’m taking my spring break a little late this year, so see you guys in about a week!

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10 responses so far ↓

  • 1 Jesse // Apr 25, 2011 at 9:25 am

    not only does this sound delicious and easy (yes, i love recipes like that) but i also happen to have some asparagus and eggs that i need to use up today — so it’s also very convenient:)

  • 2 Melissa@Julia's Bookbag // Apr 25, 2011 at 9:31 am

    Oh I am SO WITH YOU!! I love eggs, in every form, prepared any way. And my daughter will not touch one ever ever ever! I could (and pretty much do) eat them everyday. Sigh. Thanks for the recipe, I’m going to try it out!

  • 3 design elements // Apr 25, 2011 at 10:36 am

    delicious! love asparagus

  • 4 MommyLisa // Apr 25, 2011 at 11:53 am

    I would totally eat just that for lunch! Yum. How can you go wrong mixing mustard with asparagus and eggs?

  • 5 Karen @ My Pantry Shelf // Apr 26, 2011 at 12:17 am

    This looks fabulous. I have 3 dozen boiled eggs in the refrigerator. Today I made some Sunflower Millet Bread for egg sandwiches. Tomorrow, perhaps asparagus… Thanks for the idea!

  • 6 Mary // Apr 26, 2011 at 1:43 pm

    I know only too well what you’re saying! one of my girls won’t eat meat, one won’t eat veggies etc, etc, while I eat EVERYTHING – oh dear! Anyway your recipe looks absolutely delicious and I’m going to try it.
    thanks
    Mary

  • 7 Molly // Apr 26, 2011 at 2:13 pm

    There’s something about lovely green things and crumbling hard boiled eggs on them, because I’ve done just that to the last three salads I’ve made. Asparagus, you’re next.

  • 8 Aron // Apr 28, 2011 at 3:27 pm

    My wife loves, loves, loves asparagus. And this was even pre-pregnancy. Imagine how she is now… ;)

    Aron
    http://www.babymine.net
    http://www.hitherandthither.net

  • 9 Danielle // Apr 30, 2011 at 3:20 pm

    nice idea thank you for sharing,

  • 10 ms.v. // May 16, 2011 at 4:38 pm

    This was amazing…just delicious. The vinaigrette really put it over the top. Thank you!

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