Categories: Side Dish
Ingredients
- 2 large eggs
- 1/2 lb asparagus trimmed and cut into 2" pieces
- 1 1/4 tsp salt
- 1/4 c olive oil
- 2 tbsp sherry wine vinegar
- 3 tbsp grated parmesan
- 2 tbsp chopped parsley
- zest of 1 lemon
- 1/4 tsp pepper
- 1 (15.5oz) can chickpeas rinsed and drained
- 1 cup thinly sliced radishes
- 1/2 c chopped red onion
- 8 bibb lettuce leaves
Directions
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Place eggs in med saucepan with enough cold water to cover. Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer 10 min. Using a slotte spoon place eggs in large bowl of cold water . Gently crack eggs and leave in cold water 1 min then peel.
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Return water to a boil over high heat. Add asparagus and 1/2 tsp salt. cook until asparagus is crisp tender about 2 min drain.
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In a med bowl whisk together oil, vinegar, parmesan, parsley, lemon zest, pepper and remaining 3/4 tsp salt. Chop eggs and add to dressing. Stir in chickpeas radishes, onion, and asparagus. Divide among 4 plates lined with bibb lettuce.