Egg Salad With Asparagus and Parmesan

iVillage Member
Registered: 04-01-2004
Egg Salad With Asparagus and Parmesan
Mon, 03-24-2008 - 4:26pm

Egg Salad With Asparagus and Parmesan


Serves 2


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

Instructions

  1. 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.
  2. Cut eggs in half, and sprinkle each with a bit of cayenne pepper. Serve each egg alongside the asparagus mixture.

Nutritional Information
349 calories
25 g total fat (8 g saturated)
443 mg cholesterol
4 g carbohydrate
2 g fiber
26 g protein
32 mg sodium

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