Asparagus Salad "Nests"
Serves: 6
  • 1 large garlic clove
  • ¼ cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • Salt and ground black pepper
  • ½ cup extra-virgin olive oil
  • 1 bunch asparagus, stalks peeled with a vegetable peeler
  • 6 boiled eggs, peeled and halved
  1. Whisk garlic, vinegar, mustard, and a sprinkling of salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the scant 1-cup mark. (Can be refrigerated in an airtight container several days)
  2. Place asparagus, ½ cup water, and sprinkling of salt in a large skillet. Cover and turn burner on high; cook until water has mostly evaporated and asparagus is bright and just tender, 5 to 7 minutes, depending on asparagus thickness. Lift asparagus from pan with tongs and transfer to double paper toweling. When cool enough to handle, slice spears lenthgwise as thin as you can with a sharp knife. (Can be made several hours ahead.)
  3. When ready to serve, form a portion of the thin-sliced asparagus into a nest shape on each of 6 salad plates. Place 2 egg halves in each “nest,” drizzle with vinaigrette and serve.
Recipe by Three Many Cooks at