From Smitten Kitchen
Asparagus and Egg Salad with Walnuts and Mint
- Makes
- Servings: 4
- Ingredients
- 10
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Ingredients
- 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
The method
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