2020-04-01 Taste of Home

Get to know Deb more, and

find her favorite recipes at

smittenkitchen.com.

62 APRIL/MAY 2020 TASTEOFHOME.COM

I found this asparagus egg salad recipe

while I was hiding from a pot of brisket,

which is the kind of thing that happens

three days after Passover. That brisket

was instantly relegated to a side dish.

—Deb Perelman, New York, NY

Makes: 4 servings

4 large eggs, cold

¹₂ cup grated

Parmesan cheese

¹₂ cup finely chopped

walnuts, toasted

1 tsp. grated

lemon zest

1 tsp. kosher salt

¹₂ tsp. coarsely ground pepper

¹₂ tsp. crushed red pepper flakes

1 lb. fresh asparagus, trimmed

¹₄ cup fresh lemon juice

¹₄ cup lightly packed fresh

mint leaves, chopped

¹₄ cup olive oil, preferably

extra virgin

1. In a saucepan, bring to a boil enough
   water to cover eggs by an inch. Gently
   add the eggs; reduce heat and simmer
   8 ¹ ₂ minutes. Transfer eggs to a bowl of
   ice water. Let stand at least 10 minutes.


2. In a large bowl, combine Parmesan,
   walnuts, lemon zest, salt, pepper and
   red pepper flakes. Stir to combine.


3. Thinly slice asparagus on a sharp
   angle; add asparagus and lemon juice to
   Parmesan mixture and toss to combine.
   Taste and adjust the flavors to your
   preference with additional seasoning
   or lemon juice. Add mint and olive oil
   and toss; adjust seasoning again.


4. Peel eggs. Cut in half, then each half
   into 6 to 8 chunks. Add to asparagus
   mixture and gently stir just to combine.


5. Eat as is, or scoop onto 6 to 8 toasts
   or 3 large matzo sheets, halved into
   6 more-manageable toasts.
   1 SERVING 349 cal., 31g fat (6g sat. fat),
   195mg chol., 740mg sod., 8g carb.
   (2g sugars, 2g fiber), 13g pro.
   DEB’S TIPS

• When adjusting the seasoning before
  adding the eggs, go a little bit heavy
  so the flavors don’t disappear once
  you add the eggs.


• I always adjust red pepper flakes to
  ta ste; when I ’m making this for kids,
  I use half the amount or leave it out.