Asparagus & Egg Salad
4 large eggs, cold from fridge
1/2 cup (1 ounce or 30 grams) grated parmesan cheese
1/2 cup (2 ounces or 55 grams) finely chopped lightly well-toasted walnuts
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Dried chile flakes
1 pound asparagus, any thickness, tough ends trimmed
About 1/4 cup fresh lemon juice
1/4 cup lightly packed fresh mint leaves, chopped
1/4 cup olive oil, preferably extra-virgin
Bring a small/medium pot of water to boil. Gently lower in eggs and reduce heat to a simmer. Boil for 8 1/2 minutes, then quickly transfer eggs to an ice-cold water bath. Leave them there while you prepare the other ingredients, but ideally at least 10 minutes.
Place parmesan, walnuts, and lemon zest in the bottom of a large bowl, along with 1 teaspoon salt, many grinds of black pepper, and about 1/2 teaspoon chile flakes (or more or less to taste). Stir to combine.
Cut the asparagus on a sharp angle into very thin slices and add to the parmesan mixture. Add 1/4 cup lemon juice and toss some more. Taste and adjust the flavors to your preference by adding more salt, black pepper, chile flakes, or lemon juice, and go a little bit heavy, so the flavors don’t disappear once you add the eggs. Add mint and olive oil toss, adjusting seasoning again.
Peel your cooled eggs. Cut in half, then each half into 6 to 8 chunks. Add to bowl with asparagus and give it one or two gentle stirs (I don’t want to get them too mashed up here).
Eat as is, or scoop onto 6 to 8 toasts or 3 large matzo sheets, halved into 6 more manageable toasts.
Recipe adapted from Smitten Kitchen
Cook Time: 30 mins