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 extra...it'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