Total time: 20 minutes
Servings: 6 to 8
2 pounds fat asparagus
2 tablespoons minced parsley
1 tablespoon minced mixed herbs (preferably a mix of chives, tarragon and chervil)
1 tablespoon lemon juice
1 tablespoon sherry vinegar
3 tablespoons olive oil
1. Cover the eggs with cold water in a small saucepan and set over high heat. When the water comes to a rolling boil, turn off the heat and let the eggs sit in the water until they are cool enough for you to handle them.
2. Bring a large pot of water to a boil and add salt to taste. Cut off the bottom 1 to 1 1/2 inches of the asparagus. Peel the asparagus, starting very lightly at the tip and gradually increasing pressure toward the base. Boil the asparagus just until tender enough that a knife slips in easily, 4 to 5 minutes. Remove the asparagus from the boiling water to a pan of ice water to stop the cooking.
3. When almost ready to serve, shell the hard-cooked eggs and separate the whites and the yolks. Chop them separately as fine as possible and then combine them in a mixing bowl (chopping them together smears the yolks). Add the parsley, mixed herbs, lemon juice and vinegar and stir together. Stir in the olive oil. Add one-fourth teaspoon salt, then taste and add more if needed.
4. Pat the asparagus dry and arrange it on a platter. Spoon the dressing over the top in a swatch across the middle of the spears. Serve at room temperature.
Each of 8 servings: 79 calories; 3 grams protein; 3 grams carbohydrates; 1 gram fiber; 6 grams fat; 1 gram saturated fat; 53 mg. cholesterol; 22 mg. sodium.Copyright © 2014, Los Angeles Times