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EatingWell
Asparagus Salad with Eggs & Jambon de Bayonne
This impressive-looking asparagus salad recipe is actually very easy to make. After quickly boiling the asparagus, the same water is used to soft-boil the eggs. Piment d'Espelette is a sweet, spicy ground pepper from the Basque region of France. While it's not essential, it does add a subtle kick to the otherwise mellow flavors of this salad. Look for this spice at specialty stores and well-stocked markets--or substitute smoked paprika.

Ingredients
Directions
Tips
To make ahead: Refrigerate vinaigrette (Step 2) for up to 3 days; bring to room temperature before using.
Nutrition Facts
Serving Size:
about 3/4 cup each Per Serving:
169 calories; protein 7.3g; carbohydrates 5g; dietary fiber 1.4g; sugars 2.8g; fat 13.4g; saturated fat 2.6g; cholesterol 100.4mg; vitamin a iu 741.1IU; niacin equivalents 2.7mg; vitamin b6 0.2mg; vitamin c 4.1mg; folate 46.8mcg; calcium 51mg; iron 2mg; magnesium 15.1mg; potassium 186.7mg; sodium 342.7mg; thiamin 0.2mg; added sugar 1g; calories from fat 120.2kcal.
Exchanges:
1/2 vegetable, 1/2 lean meat, 1/2 medium-fat meat, 2 fat
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