Asparagus and egg salad - WCAX.COM Local Vermont News, Weather and Sports-

Asparagus and egg salad

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Want to make a healthy meal that takes little time to put together? Chef Curtiss Hemm with Pink Ribbon Cooking shares his recipe just for those requirements. It's called Grilled Asparagus and Egg Salad. Watch the video for a demonstration.


Grilled Asparagus & Egg Salad

Serves 4 at Brunch.


1 lb. Asparagus, trimmed to 5" length
1 tablespoon Extra virgin olive oil
4 Large Eggs
1 tablespoon Extra virgin olive oil
2 ounces Parmesan cheese, fresh grated
TT Sea salt
TT Black pepper, fresh ground


1.Preheat a grill to medium-high heat.

2.Toss the asparagus with 1 tbsp of the olive oil, season with salt and pepper and place on the grill. Cook asparagus for 5 minutes or until slightly charred but still somewhat firm. Remove from heat and hold warm.

3.Cook the four eggs sunny side up style (usng one tsp of olive oil per egg use a non-stick skillet to cook the egg only on one side until the egg white has set firm but the yolk is still raw).

4.Divide the asparagus on plates and top each pile of asparagus with an over easy egg.

5.Top each salad with a grating of parmesan cheese and serve.

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