28 Mar Spring Asparagus Salad
Asparagus is an “anti-inflammatory superstar” that is high in vitamins C and E and antioxidants. It is one of nature’s perfect ways to help us bounce back from a winter of indulging and start setting our bodies back on track for the busier spring and summer months.
Ingredients (organic wherever possible):
- 1 1⁄2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1⁄4 tsp sea salt
- 1⁄4 medium red onion, thinly sliced
- 1 bunch asparagus
- 2 pasture-raised fresh eggs
- cilantro to taste
- 2 lettuce leaves (for garnish)
Directions:
- Mix together the olive oil, vinegar, honey and sea salt until the salt is dissolved. Add the thinly sliced red onion and mix well. Allow the onions to marinate in the dressing for about 15 minutes.
- Meanwhile, fill a small saucepan about 2/3 with fresh water and bring to a boil. Gently pierce the “butt” ends of the egg with a push pin or small needle. You want to make sure not to push in too far, just enough to pierce a hole into the shell. Gently add the eggs to the boiling water and reduce the heat to medium. Allow the eggs to simmer uncovered for 10 minutes. Once the 10 minutes are up quickly rinse the eggs under cold water and set aside on a dry towel to cool further.
- As you are boiling the eggs, place a steamer basket into a large pot and fill with water just so the water is under the basket. Gently bend each asparagus spear at the bottom end until it naturally breaks. Discard the ends into the compost or save for a future asparagus soup. Place the asparagus into the steamer basket, cover the pot and bring the water to a boil. Cook for about 3-5 minutes, or until the asparagus is bright green and tender. Be careful not to over cook the asparagus, otherwise it will turn green-brown. Once the asparagus has reached optimal color and tenderness quickly rinse the asparagus in cold running water for about 30 seconds to stop the cooking.
- Place the lettuce leaves in a nice dish and top with steamed asparagus. Sprinkle with freshly chopped cilantro. Evenly pour the vinaigrette with the marinated onions over the asparagus and top with the sliced hard-boiled eggs. Sprinkle the eggs with chopped cilantro, fresh ground pepper, and a bit of sea salt. Serve immediately.