Rustic Springtime Egg Salad with asparagus, green onion, lots of herbs and lemon! (no mayo!) Served over some toasted sourdough with some salted butter and radishes!
RECIPE (serves 2)
4 eggs
14 small/medium stalks asparagus, ends cut off and thinly sliced at diagonal
2 stalks green onion, finely chopped
Small handful of parsley, roughly chopped
1 tbsp roughly chopped dill
Zest of 1 lemon
Juice of 2 lemons
Salt & pepper
Crushed red pepper
2 slices sourdough bread, toasted
1-2 tbsp butter
3 radishes, thinly sliced and then halved
Drizzle of olive oil
Bring a small pot of water to a boil. Add the eggs, cook for 7 minutes, and then immediately transfer to an ice bath to let cool for at least a few minutes before peeling.
Add thinly sliced asparagus, green onion, parsley, and dill to a medium/large bowl. Add the eggs, and mash with a fork. Add the lemon zest, lemon juice, a pinch of salt and pepper and crushed red pepper, and mix together. Taste, and season with more salt if needed.
Spread butter onto your toast slices and top with most of the radishes (leave a few aside for garnish). Spoon the egg salad mixture onto the toast, and then top with remaining radishes and more herbs, if desired. Finish off with a drizzle of olive oil, and some more pepper.