Name: Asparagus-Celery Salad with Hard-Boiled Eggs
Total time: 20 min
Ingredients: 2 small shallots, finely chopped (about 1/4 cup); 3 tbsp. EVOO; 1 tsp. lemon zest plus 1 tbsp. juice (from 1 lime); 1 tsp. plus 1 tbsp. finely chopped fresh tarragon; 1 tbsp. Champagne vinegar; 2 tsp. Dijon mustard; ½ lb. asparagus, trimmed of tough ends and thinly cut on a sharp angle into 1/2-inch pieces (about 3 cups); 3 stalks celery, cut on a sharp angle into 1/2-inch pieces (about 1 1/2 cups); ¾ cup (packed) fresh flat-leaf parsley leaves; 2 hard-boiled eggs, peeled

In a large bowl, whisk the shallots, oil, lemon zest and juice, 1 tsp. tarragon, the vinegar, and Dijon. Season the dressing with salt and pepper. Gently mix in the asparagus, celery, parsley, and the remaining 1 tbsp. tarragon; season.

Rach's 30-Minute Meals for Summer

The Great American Road Trip

Meet "Soul Food Scholar" Adrian Miller

Asparagus-Celery Salad with Hard-Boiled Eggs

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Asparagus-Celery Salad with Hard-Boiled Eggs

Account