Are you enjoying the nice weather we had today? Pair it with this fresh Spring Asparagus Salad for the ultimate relaxing and refreshing meal.

Spring Asparagus Salad

Recipe by Trish Wesevich

2 Bunches Asparagus
2 tbls. Olive Oil, divided
2 Boiled Eggs
1/4 cup Purple Onion finely diced
1 Lemon
1/2 tbls. Red Wine Vinegar
1 tsp Dijon Mustard
2 tbs. Parsley
Salt & Pepper

 Preheat oven to 425°

*Snap tough ends off the asparagus and discard.  Soak stalks in cold, lightly salted water for 5 minutes.  Pour off the tinted green water to pour off any bitterness.  Dry asparagus with clean kitchen towel.   Coat asparagus in 1 tbls. of the olive oil and spread out onto sheet pan.  Sprinkle with fresh pepper.   Roast in oven for 7 minutes or until just cooked but not wilted.  Remove from oven and spread on platter to let cool.
*Dice boiled eggs and mix with diced purple onions and parsley in a small bowl.  In separate bowl make vinaigrette with 1 tbls. freshly squeezed lemon, dijon mustard, red wine vinegar and salt & pepper.  Whisk in olive oil and pour over egg & onion mixture.  Spoon across the center of the asparagus and top with thinly-sliced lemon.

Serves 4