« Creamy Ham and Fettuccine | Main | Raspberry or Strawberry Creme Cupcakes »

Egg Salad With Asparagus and Parmesan*

1/4 lb asparagus, cut into bite-sized pieces (3 to 5 spears)
1 Tbsp extra-virgin olive oil
2 tsp lemon zest
1/4 cup scallions, chopped fine
1/2 cup shaved Parmesan cheese
4 large hard-cooked eggs
1 tsp cayenne pepper

Boil 3 cups salted water. Immerse the asparagus for 2 to 4 minutes or until bright green and crisp-tender. Rinse immediately under cold water. Pat dry and toss with olive oil, lemon zest, scallions, and 1/4 cup Parmesan.

Cut eggs in half, and sprinkle each with a bit of cayenne pepper. Serve each egg alongside the asparagus mixture.

Serves 2. Per Serving: 349 calories, 25 g total fat (8 g saturated), 443 mg cholesterol, 4 g carbohydrate, 2 g fiber, 26 g protein, 32 mg sodium

Daily Dish email list