Asparagus and Egg Salad
A recipe to have on hand the second you start spotting fresh spring asparagus.
During a springtime trip to Brussels several years ago, I was lucky enough to be there right when white asparagus were in their prime. This type of asparagus with thicker white stalks and splashes of violet are important enough that they have their own dish: Asperges à la Flamande or, “Flemish asparagus.”
This salad, which uses green instead of white asparagus, is inspired by the Flemish dish, with eggs and parsley but brings in a few spices from a family potato salad recipe. The spice measurements are not absolute, so feel free to add more or less based on your own tastes. The dish does not need to be served hot and can easily be brought and enjoyed at one of the first picnics of the season!
Ingredients:
3 eggs
1 pound/500 grams asparagus (around 5-6 asparagus stalks per person)
3/4 cup (1.5 ounces, 40 grams) flat or curly parsley, finely chopped
Juice from 1/2 lemon
3 tablespoons (45 grams) butter, melted
1/4 teaspoon celery seed
1/4 teaspoon celery salt
1/8 teaspoon ground nutmeg
1/8 teaspoon red chili flakes
Freshly ground black pepper
Finishing salt
To cook the eggs:
Fill a medium saucepan with cold water and place over high heat. Add the eggs and a splash of white vinegar to keep any whites from spilling out of cracked shells. When the water comes to a boil, time the eggs for 4 minutes and 30 seconds. With a slotted spoon, remove eggs from hot water into a bowl and fill with cold water. Let sit for 5 minutes.
To steam the asparagus:
Fill a medium saucepan with water and place on high heat. Bring water to a boil and place asparagus in the boiling water for 2 minutes and 30 seconds. Remove with tongs to a plate.
To make the egg and parsley mixture:
Peel the eggs and then cut into fourths. Continue to cut the eggs into smaller pieces, being careful not to overly mash yolks. Place the cut eggs into a bowl.
Add the chopped parsley and using a fork, mix together, then add the lemon juice and mix together, followed by the melted butter.
Add the celery seed, celery salt, nutmeg and chili flakes and mix. If desired, add salt to taste.
Place the asparagus on a new plate or platter and spoon the parsley and egg mixture on top. Season with freshly ground pepper and a finishing salt.
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Originally published in Comestible Issue 1.
Illustration by Jessie Kanelos Weiner.
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