Pair the beautiful weather of the Spring season with this fresh Spring Asparagus Salad for the ultimate relaxing and refreshing meal.

Spring Asparagus Salad

Recipe by Trish Wesevich

Serves 4

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.