Egg Salad With Asparagus And Parmesan

Bite-sized asparagus combined with olive oil, lemon zest, scallions and Parmesan cheese. Asparagus mixture served with hard-cooked egg slices, and garnished with cayenne pepper.

Ingredients -

1/4 pound Asparagus, cut into bite-sized pieces (3 to 5 spears)
1 tablespoon Extra-Virgin Olive Oil
2 teaspoons Lemon Zest
1/4 cup Scallions, chopped fine
1/2 cup shaved Parmesan Cheese
4 large Hard-Cooked Eggs
1 teaspoon Cayenne Pepper

Preparation:

1. Add 3 cups water to saucepan. Add pinch of coarse salt to water. Bring to gentle boil.

2. Immerse asparagus in boiling water. Cook 3 minutes or until bright green and crisp tender.

3. Remove asparagus from saucepan. Rinse in cold water.

4. Pat asparagus dry.

5. Toss asparagus with olive oil, lemon zest, scallions and 1/4 cup Parmesan cheese.

6. Cut hard cooked eggs in half. Sprinkle each egg slice with cayenne pepper.

7. Serve egg slices along side asparagus mixture.

Egg Salad Tips -

Asparagus

Asparagus should be firm. Break off back ends of asparagus stalks and discard.

Egg Salad Tips -

Hard Cooked Eggs

Add 2 tablespoons of vinegar to the water before boiling to help avoid eggs from cracking.

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