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, serve it up at your next get together with friends, for a tasty addition to any meal.
Ingredients
- 2 tbsp olive oil
- 1 lb asparagus spears about 2 bunches of asparagus - with lower ends chopped off
- 2 shallots
- 2 cloves garlic
- 2 boiled eggs peeled, cooled and diced
- 2-3 tbsp sundried tomatoes + 1-2 tsp liquid from jar
- 1 tbsp parsley
- salt and pepper to taste
Instructions
- First off, rinse off the asparagus. Then, chop each of the asparagus spears in half (right around the half way mark on the stalk) and discarded the end bits as they tend to be tough sometimes. Place the top bits of the asparagus in a bowl with cold water to get rid of any more dirt and grime. Then, rinse one more time and let sit on a paper towel.
- Chop the shallots
- Add olive oil to pan and add in the shallots and let them cook over a medium flame for about 7 minutes.
- Add in the asparagus and grate in the garlic on top of it and saute for about 5-6 minutes. *If you don't want to grate in your garlic, you can chop it up and add it too.
- Remove the asparagus from the heat. Season with a pinch or two of salt and pepper.
- Top the sauteed asparagus with the diced boiled eggs.
- Sprinkle on the sundried tomatoes on top and them sprinkle on the parsley. Sprinkle on a bit of salt and pepper on top too (optional) and enjoy.
Nutrition
Calories: 83kcal | Carbohydrates: 4.5g | Protein: 3.9g | Saturated Fat: 1.2g | Cholesterol: 55mg | Sodium: 155mg | Fiber: 1.9g | Sugar: 2.2g
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