Asparagus and Egg Salad

A classic Armenian salad.


  • 2 cups asparagus (chopped into 1 inch pieces, tough ends discarded)
  • 2 eggs (hard-boiled)
  • 2 tablespoons parsley (finely chopped)
  • 1 clove garlic (minced)
  • 3 tablespoons olive oil
  • 2 tablespoons wine vinegar
  • Salt


  • Add asparagus to a pot of water and bring to a boil.
  • Boil for around 3 minutes, or until crisp tender.
  • Drain and cool asparagus.
  • Beat together olive oil, garlic, vinegar, and salt to taste.
  • Combine asparagus, eggs, and parsley in a bowl.
  • Pour olive oil mixture over asparagus and eggs and serve. 

#salad #vegetarian #glutenfree

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