Mother's Day Brunch recipe: Springtime Asparagus and Boiled Egg Salad

Mother's Day Brunch recipe: Springtime Asparagus and Boiled Egg Salad

As spring unfolds its vibrant tapestry, nature bestows upon us an abundance of fresh produce, among which the delicate spears of asparagus reign supreme. Bursting with flavor and nutrients, asparagus embodies the essence of the season, beckoning culinary enthusiasts to embrace its verdant allure. In this recipe, we celebrate the arrival of spring with a refreshing Asparagus and Boiled Egg Salad, where crisp asparagus meets creamy boiled eggs in a symphony of textures and flavors. Grab your Ginsu Katana Gyuto knife, and let's embark on a journey of culinary craftsmanship as we chop, slice, and assemble this delightful salad.


- 2 bunches of fresh asparagus, woody ends trimmed

- 6 large eggs

- 1 small red onion, finely chopped

- 1 cup cherry tomatoes, halved

- 1/4 cup fresh parsley leaves, finely chopped

- 2 tablespoons extra virgin olive oil

- 1 tablespoon red wine vinegar

- Salt and freshly ground black pepper, to taste


  1. Prepare the Asparagus:

   - Using your Gyuto knife, carefully chop the trimmed asparagus spears into bite-sized pieces.

   - Bring a pot of salted water to a boil and blanch the asparagus pieces for 2-3 minutes until they are tender yet still crisp. 

   - Immediately transfer the blanched asparagus to a bowl of ice water to stop the cooking process. Drain and set aside.

  1. Boil the Eggs:

   - In a saucepan, place the eggs and cover them with cold water.

   - Bring the water to a gentle boil over medium heat, then reduce the heat to low and simmer for 8-10 minutes for hard-boiled eggs.

   - Once boiled, transfer the eggs to a bowl of ice water to cool. Peel the eggs, then chop them into quarters using your Gyuto knife.

  1. Prepare the Dressing:

   - In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, chopped red onion, and fresh parsley.

   - Season the dressing with salt and pepper to taste, adjusting the flavors as needed.

  1. Assemble the Salad:

   - In a large mixing bowl, combine the blanched asparagus, halved cherry tomatoes, and chopped boiled eggs.

   - Drizzle the prepared dressing over the salad ingredients and gently toss to coat evenly, ensuring each element is infused with flavor.

  1. Serve and Enjoy:

   - Transfer the salad to a serving platter or individual plates, garnishing with additional chopped parsley if desired.

   - Serve the Asparagus and Boiled Egg Salad immediately as a refreshing side dish or light lunch, savoring the vibrant flavors of spring with each delightful bite.

Armed with the precision and finesse of a Ginsu Katana knife, you've masterfully crafted a salad that captures the essence of the season, showcasing the bountiful freshness of springtime asparagus alongside the creamy richness of boiled eggs. Enjoy this culinary masterpiece with loved ones, relishing in the simple joys of seasonal eating.

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