Springtime Layered Egg and Asparagus Salad
- 2 Tbs. olive oil
- 2 cups French or sourdough bread cubes
- 1/2 cup low-fat or regular mayonnaise
- 1/4 cup lemon juice
- 2 Tbs. olive oil
- 1/2 cup dill leaves
- 2 to 3 tsp. truffle oil, optional
- Salt and freshly ground black pepper to taste
- 1 lb. asparagus, trimmed and cut into 2-inch lengths
- 2 cups halved grape or cherry tomatoes
- 5 hard-boiled eggs, peeled and sliced
- 3 Tbs. capers
- 4 scallions, trimmed and sliced
- 1 cup cubed low-fat Swiss-style cheese or regular havarti cheese
- To make Croutons: Warm olive oil in nonstick skillet over medium-high heat.
- Add bread cubes, and toast them, tossing often, until crisp and nicely browned, about 6 minutes.
- Set aside to cool.
- To make Dressing: Place mayonnaise, lemon juice, olive oil, dill, truffle oil if using, salt and pepper into blender or food processor, and process until dill is finely chopped.
- Set aside.
- To prepare Salad: Steam or blanch asparagus until tender, 30 seconds to 2 minutes, depending on thickness.
- Drain, and refresh under cold water.
- Set aside.
- Layer salad ingredients in 2-quart glass bowl.
- Start with 1 cup tomatoes, then in order add eggs, capers, scallions and cubed cheese.
- Top with remaining tomatoes and asparagus.
- To serve, drizzle with dressing, and sprinkle top with croutons.
olive oil, bread cubes, lowfat, lemon juice, olive oil, dill, truffle oil, salt, lengths, tomatoes, eggs, capers, scallions, cheese
Taken from www.vegetariantimes.com/recipe/springtime-layered-egg-and-asparagus-salad/ (may not work)