With the Wild Asparagus Salad, you get the best of both worlds: Convenience and a great source of vitamins & nutrients. What’s even better? You can forage these too!
When the fields of wildflowers bloom and overgrown verges produce clouds of color and flowers – you can be sure to find many foraging treats you can bring home and cook up a storm with.
Wild Asparagus is one of spring’s early bloomers and is found during early summer too. Asparagus holds a bold amount of health benefits and stores many vitamins and minerals you’ll need for a balanced and sustaining lifestyle, like vitamins A, C, K, E, and Potassium, and are also high in antioxidants.
If your Asparagus is foraged or store-bought, be sure to give it a good and proper wash – and have a mixture of a favorite dressing of oil/vinegar on hand, because this dish is so simple, preparation and cooking time is next to nothing for such a superb outcome!
- 200g Wild Asparagus
- 2 eggs
- Dash of salt
- Pinch of black pepper
- Pumpkin seed oil
- Balsamic vinegar
- Cornbread, or other bread to serve with salad (optional)
- Wash the wild asparagus well, even if store-bought.
- Add water to a pot and bring to a boil. Add a pinch of salt and the asparagus and the whole eggs to cook together. Keep on medium heat for about 10-15 minutes, making sure the asparagus is entirely cooked. (Optional choice is to remove eggs earlier, at the 7-8 minute mark for softer egg yolk)
- Drain asparagus and set eggs aside to cool in cold water. Once cooled, peel the eggs, slice them, and add the asparagus to a bowl, season with sprinkles of salt and pepper, and toss with vinegar oil/balsamic oil. Layer the sliced egg onto the asparagus, touch up your seasoning, and if needed, serve with your bread of choice.
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