Weeknight Cooking: Asparagus Salad

I admit I stole the “Weeknight Cooking” bit of this post’s title from a section in Food Network Magazine, but, it’s only because it’s perfectly fitting. Gone are the days of eating whatever, whenever there’s time (yay college!). The connoisseurs of escalators, briefcases (what are they called these days? man purses?), and salaried day jobs know well that if you don’t give eating a regular place on your agenda, you may never get around to it. Enter weeknight cooking: the simple, healthy, tasty meal that will ideally leave you with leftovers and ample time to enjoy the rest of your night. Cheers to the weeknight chef and keeping food on the agenda!

Asparagus Salad with Hard-boiled Eggs


1 pound asparagus

2 hard-boiled eggs

2 tablespoons vinegar

1/4 cup extra virgin olive oil

Salt and freshly ground pepper to taste


Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces. Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper. Whisk the oil and vinegar together, toss over the asparagus. Add the chopped egg yolks and whites, then toss together again, season with salt and pepper, and serve.


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