Asparagus and Egg Salad with Walnuts and Mint
I found this asparagus egg salad recipe while I was hiding from a pot of brisket, which is the kind of thing that happens three days after Passover. That brisket was instantly relegated to a side dish. —Deb Perelman, smittenkitchen.com, New York, New York
- 4 large eggs, cold
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely chopped walnuts, toasted
- 1 teaspoon grated lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 pound fresh asparagus, trimmed
- 1/4 cup fresh lemon juice
- 1/4 cup lightly packed fresh mint leaves, chopped
- 1/4 cup olive oil, preferably extra virgin
- In a saucepan, bring to a boil enough water to cover eggs by an inch. 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 red pepper flakes. 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, red pepper flakes, or lemon juice. Add mint and olive oil; toss, adjusting seasoning again.
- Peel eggs. Cut in half, then each half into 6 to 8 chunks. Add to bowl with asparagus and gently stir just to combine.
- Eat as is, or scoop onto 6 to 8 toasts or 3 large matzo sheets, halved into 6 more-manageable toasts.