Balsamic Asparagus with Chopped Eggs


So here we go…another asparagus recipe!  And you probably won’t be suprised to hear me say that this is another super easy dish!

As far as the asparagus goes, all I did was steam it up.  Which reminds me…

if you have never had steamed asparagus with a squish of lemon before you have got to try it! It so simple and so delicious, but that’s another story…

Now I almost always have hard boiled eggs in my fridge because my husband and I love to eat them as a snack, but if you have to make them specifically for the recipe, here’s the secret to a perfect hardboiled egg:

In a medium pot cover the eggs with cold water and bring to a boil. Once at a rolling boiling, shut the heat off and pop a lid on the pot for eleven minutes. Remove the eggs and run them under cold water… that’s it. I’m telling you this method has NEVER not delivered me a perfect hard boiled egg.

I decided to use two whole eggs and three egg whites to cut back on the fat in this dish. I find that two yolks adds just enough richness to carry the dish, so I didn’t even miss the other yolks:).

This is one of those dishes that can go so many ways. It works especially well for a big meal or a buffet because you can serve it chilled or at room temperature so you can do all the work ahead of time. As a matter of fact you might want to add this to your Mother’s Day menu… I think it would be great with a brunch buffet. As for me, I ate it solo… it was a kind of last minute light lunch…i t hit the spot!

Balsamic Asparagus with Chopped Eggs

Yield: Serves 4


  • 1 bunch of asparagus, trimmed and peeled
  • 2 whole hard boiled eggs, chopped
  • 3 hard-boiled egg whites, chopped
  • 1 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp of plain Greek yogurt (I use fage')
  • 1 garlic clove, crushed
  • Salt and pepper to taste


Combine extra virgin olive oil, vinegar, mustard, garlic, yogurt, and a pinch of salt.  Mix until everything is well incorporated and the dressing is creamy.  (If you want to make your dressing extra creamy add another tbsp of yogurt).

*This will make about 1/3 cup, so you will have's great on a salad!

Steam asparagus for 4-6 minutes or until bright green and tender.  Remove and place on your serving plate.

Top asparagus with chopped eggs and drizzle with a couple of tbsp of dressing.  Top with some fresh black pepper and enjoy!

Serving Size: 1/4 of recipe with 2 tsp. of dressing Calories: 76; Total Fat: 3.7g; Saturated Fat: 1g; Cholesterol: 112mg; Sodium: 94mg; Carbohydrate: 4g; Dietary Fiber: 1.6g; Sugars: 2.2g; Protein: 8.1g