Asparagus & Egg Salad On Toast + Walnuts and Mint

Return to This Week’s Menu

Asparagus & Egg Salad On Toast + Walnuts and Mint

Serves 4  | Prep Time: About 25 minutes

A asparagus and egg recipe from Smitten Kitchen. Full of prebiotics, fiber and flavor!


  • 4 large eggs, cold from fridge
  • 1/2 cup (1 ounce or 30 grams) grated parmesan cheese
  • 1/2 cup (2 ounces or 55 grams) finely chopped lightly well-toasted walnuts
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Dried chile flakes
  • 1 pound asparagus, any thickness, tough ends trimmed
  • About 1/4 cup fresh lemon juice
  • 1/4 cup lightly packed fresh mint leaves, chopped
  • 1/4 cup olive oil, preferably extra-virgin

Chef Tips


Step 1

Bring a small/medium pot of water to boil. Gently lower in eggs and reduce heat to a simmer. Boil for 8 1/2 minutes, then quickly transfer eggs to an ice-cold water bath. Leave them there while you prepare the other ingredients, but ideally at least 10 minutes.

Step 2

Place parmesan, walnuts, and lemon zest in the bottom of a large bowl, along with salt to tate, many grinds of black pepper, and about 1/2 teaspoon chile flakes (or more or less to taste; if you have kids omit.) Stir to combine.

Step 3

Cut the asparagus on a sharp angle into very thin slices and add to the parmesan mixture. Add 1/4 cup lemon juice and toss some more. Taste and adjust the flavors to your preference by adding more salt, black pepper, chile flakes, or lemon juice, and go a little bit heavy, so the flavors don’t disappear once you add the eggs. Add mint and olive oil toss, adjusting seasoning again.

Step 4

Peel your cooled eggs. Cut in half, then each half into 6 to 8 chunks. Add to bowl with asparagus and give it one or two gentle stirs (I don’t want to get them too mashed up here).

Step 5

Eat as is, or scoop onto 6 to 8 toasts or 3 large matzo sheets, halved into 6 more manageable “toasts.”