Asparagus Salad

Asparagus Salad

Ingredients:

• 1 pound asparagus

• 1 1/2 tbsp fresh lemon juice or 1 tbsp lemon juice and 1/2 tbsp vinegar

• 2 tbsp extra virgin olive oil

• 2 tsp capers, rinsed and chopped

• 1 tsp dried Herbs De Province or 1 tbsp chopped fresh parsley

• Salt

• freshly ground pepper to taste

• 2 hard-boiled eggs

1. Bring a pot of water to boil with 1 teaspoon salt. Prepare an ice cold water bath for the asparagus for when they're done cooking. Snap the woody ends off the asparagus. Cut asparagus stems into 1 to 1 1/2 inch pieces. Place asparagus in boiling water; reduce heat to a low boil and cook for 2 to 3 minutes, depending on the thickness of the stems. Place in the ice-cold water, then drain and dry on paper towels.

2. In a serving bowl, whisk together the lemon juice (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and Herbs de Province. Toss together.

3. Cut the boiled eggs in half, grate or shred the yolks and whites separately. Add to the bowl and toss.

4. Serve as a side to Baked Rainbow Trout.

Yields: 4 servings

Notes&Tips:

• Since I use a lot of asparagus when it's in season, I'm always looking to change up my recipes. This is a pretty easy recipe that was transformed with the addition of boiled eggs and capers. And it was also very delicious. Although, I made this as a side to accompany Baked Rainbow Trout, this Asparagus Salad would be a nice light lunch also.

• You could also grill or roast the asparagus instead of boiling. That would take the flavor up a notch - BAM!