By Clark’s Nutrition/ California Asparagus Commission
Cooking Time: 3 mins
Nutrition: 220 Calories
- Lrg. Asparagus (trimmed, salt as needed)- 1.5 lbs.
- Mayonnaise- 1/2 cup
- Olive Oil- 2 tbs
- Water- 2 tbs
- Fresh Lime Juice- 1 tbs
- Clove of Garlic (finely chopped)- 1 Large
- Hard Cooked Eggs (roughly chopped)- 2
- Green Onion (thinly sliced)- 3 tbs
This tasty salad works well as a light main dish for brunch, lunch, or as a festive spring side dish.
Put asparagus into a large skillet of salted, boiling water. Boil until tender-crisp, about 3 minutes. Drain well; spread on paper towel to cool.
Meanwhile, to make aioli, mix mayonnaise with olive oil, water, lime juice, and garlic; reserve. Over a piece of wax paper or paper towel, force egg through a sieve with the back of a wooden spoon, making sure to scrape off the egg that clings to the underside of the sieve.
Arrange asparagus on a platter, then drizzle with reserve aioli. Sprinkle with egg, then green onion. Lightly season with salt.