Asparagus and hard-boiled eggs is a fresh, wholesome, and surprisingly delicious dish. With only 2 ingredients and in a few minutes, you have dinner ready.
It’s the ideal asparagus recipe for a quick dinner, a Sunday lunch, or even to impress friends without spending hours in the kitchen. Prepare them once, and they will become your seasonal go-to dish!
It’s a classic example of a ‘simple’ dish that also makes a great impression on an elegant table.
Asparagus is cleansing and full of fiber, while hard-boiled eggs provide ‘serious’ protein without needing meat or fish. A perfect combination!
The creaminess of the egg perfectly complements the fresh and slightly bitter taste of asparagus. A drizzle of good oil and a splash of vinegar make it heavenly.
It’s so good that even those who don’t like asparagus might change their minds!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for preparing asparagus and hard-boiled eggs
- 17.6 oz asparagus
- 2 eggs
- to taste coarse salt
- to taste extra virgin olive oil
Tools
- 1 Pot
- 1 Saucepan
- 1 Colander
Steps for preparing asparagus and hard-boiled eggs
To prepare the delicious asparagus with hard-boiled eggs, start by removing the toughest part of the asparagus stalks; just bend them, and they will naturally break at the point where the woody part ends.
If the stalks are thick or fibrous (like with white or wild asparagus), you can peel them slightly with a vegetable peeler, starting just below the tip to the bottom.
Wash them in plenty of water. You can soak them with a tablespoon of baking soda for a few minutes. Then rinse them well.
Bring a pot full of water to a boil, season with coarse salt, and cook the asparagus for 5 to 8 minutes, depending on their size. To check for doneness, just insert the blade of a knife into the stalk.
Drain them, and if you want to maintain their bright green color, immediately immerse them in ice water.
In the meantime, fill a saucepan with water and bring to a boil. Immerse the eggs and cook for 10 minutes. After the cooking time, immerse them in cold water as well. This step will make peeling easier. Then peel them and crumble them with a fork and season with salt.
Plate the asparagus and pour over the crumbled hard-boiled eggs. Dress with extra virgin olive oil and, if desired, a drop of vinegar and…
Enjoy from Barbara!
Storage
Store the asparagus with hard-boiled eggs in the fridge in an airtight container for 2 days. You can freeze fresh asparagus but not the eggs.
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