May 16, 2016

Spring Recipe Roundup: Charred Asparagus & Egg Salad


First up in our Spring Recipe Roundup is this Charred Asparagus & Egg Salad from Saveur. This one uses a grill, but if you don’t have a grill at home, no problem! Use a grill pan on your stovetop, or roast the asparagus for similar flavor. Happy cooking!


  • 1 bunch green asparagus, trimmed
  • 1 bunch white asparagus, trimmed
  • 14 cup olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup basil leaves
  • 2 tbsp. pine nuts, toasted and roughly chopped
  • 2 hard boiled eggs, cut into 1″ pieces
  • Parmesan shavings, for serving
  • Zest and juice of 1 lemon


Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat, or roast at 350 degrees for 20-25 minutes). Toss asparagus with 2 tbsp. olive oil, salt, and pepper; grill, flipping once, until charred and cooked, 5-7 minutes. Transfer to a cutting board and cool slightly; cut into 2″ pieces on the bias. Transfer to a bowl and toss with remaining olive oil and the lemon zest and juice; add basil, pine nuts, and eggs and gently toss. Transfer to a platter and top with parmesan shavings. Serves 4.

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