This asparagus and egg salad takes around ten minutes to prepare and uses fresh seasonal ingredients, such as local wild asparagus, which can be found at your local green-grocer in Greece.

Recipe: Asparagus and Egg Salad

Prep time: 10 minutes
Level: Easy
Servings: 5–6

Ingredients

For the salad

  • 200 g tender French lettuce leaves
  • 200 g tender, bright green asparagus
  • 3 boiled eggs
  • 4 radishes, sliced
  • 2 fresh spring onions, finely chopped
  • A little chive, cut into large pieces

For the dressing

  • 3 yolks from boiled eggs
  • 2 tbsp mayonnaise
  • 2 tbsp yogurt
  • 2 tbsp vinegar
  • A few drops of lemon juice
  • 2 tbsp cold water
  • Salt
  • Freshly ground pepper

Instructions

  1. Clean and wash the tender asparagus. Tie them into a bundle.
  2. Bring a pot of salted water to a boil. Add the asparagus and cook for 2–3 minutes. They should remain slightly firm.
  3. Immediately transfer them to a bowl of cold water to stop the cooking and preserve their bright green color. Drain.
  4. Peel the eggs. Reserve the yolks from three of them for the dressing and cut the remaining whites and any extra eggs into quarters.
  5. In a bowl, mash the yolks with a fork. Add mayonnaise, yogurt, vinegar, lemon juice, salt, and pepper.
  6. Gradually add the cold water to control the dressing’s consistency, mixing well.
  7. On a large serving platter, spread out the lettuce leaves (leave whole if small, tear into chunks if large).
  8. Add the spring onions, radishes, quartered eggs, and asparagus. Drizzle with some of the dressing.
  9. Sprinkle with chive and serve the salad with the remaining dressing in a bowl on the side.

Source: Argiro