This Sautéed Asparagus Egg Salad with shallots and sundried tomatoes would make a delicious side dish your family would enjoy at a weeknight dinner. Or, whip it up for the mom in your life this Mother’s Day!
Asparagus is one of those vegetables that I thought I had enjoyed just about every which way.
I’ve had it baked with bacon, pan-seared with garlic, steamed with lime, and even grilled up with gorgeous, caramelized, char marks!
In the recipe he shared, Lebovitz paired steamed asparagus with a dressing made with wine, shallots, dijon mustard, parsley, olive oil, capers and boiled eggs.
And it had me thinking – why or why had I not paired asparagus with boiled eggs before? Theoretically it sounded like such a tasty combo – like boiled eggs and beets!
Or, for those of y’all who aren’t as enthusiastic about beets as I am: the combo of brussels sprouts and bacon!
What are the ingredients needed to make this Asparagus Egg Salad?
You will need:
- Olive oil
- Asparagus spears, about 2 bunches of asparagus – with lower ends chopped off
- Boiled eggs, peeled, cooled and diced
- Sundried tomatoes + 1-2 tsp liquid from jar
And some salt and pepper to taste.
So, this Sautéed Asparagus Egg Salad you see here today was inspired by Lebovitz’s “Mimosa Asparagus.”
Variations and substitutions
But, I decided to change things up a bit.
I opted to pan sauté the asparagus instead of steaming them.
Instead of a dressing, I opted to keep things super simple and season the asparagus with shallots, garlic, salt, and pepper and then toss some boiled and diced eggs on top of the sautéed asparagus.
As I always seem to have sundried tomatoes hanging out in my fridge, I opted to use those instead of capers – I just diced them up and sprinkled them on top, along with a bit of the oil that was in the jar they came with.
I topped the whole concoction with a pinch (not more) of salt and pepper and sprinkled it with parsley.
My plan was to have this as a side item at our dinner table that night, along with some Honey Chilli Salmon and turmeric quinoa. But, I didn’t realize that me asking my daughter to take a taste test would result in her polishing half of this Sautéed Asparagus Egg Salad while standing around our kitchen island.
This easy Sautéed Asparagus Egg Salad would make a delicious side item at that brunch you might have planned for Mother’s Day this weekend – which could be followed up with a slice of this glorious Pistachio Rose Cake.
Tips and Tricks for making this Sautéed Asparagus Egg Salad:
• Thoroughly clean and rinse your asparagus
Rinse it then submerge it in some cold water to loosen any dirt or grime that may be lodged up in it’s spears.
• Use shallots instead of onions
Shallots seem to lack the bite you get with onions. They are milder and a bit sweeter than onions. And, in this dish, I feel that they let the eggs, sun dried tomatoes and asparagus take center stage.
• Grate your garlic
Now, garlic isn’t the easiest to grate , but the flavor explosion from grating it instead of chopping it is immense.
• Make sure to pan sauté your asparagus for no more than 6 minutes.
The asparagus might appear to be a bit firm – but, they soften up as they cool down.
• Boil and peel your eggs and let them get to room temperature before adding them to this dish as the asparagus might tend to keep cooking if paired with hot boiled eggs too.
• Taste along the way
This is a super quick dish to prepare, but make sure you adjust the salt and pepper according to your taste preferences. Also, keep in mind that different cans of sudried tomatoes will have a different level of saltiness so best taste them before adding them to the dish.
• Spin in some flavor with a herb
I used parsley to top this off as I thought it would pair well without taking away from the dish, but chopped rosemary or thyme would work well too.
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