Asparagus and Egg Salad Skip breadcrumb link list You are here Home Educators Educator Resources A classic Armenian salad. Ingredients2 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 oil2 tablespoons wine vinegarSaltDirectionsAdd 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 Related lessons View all Vegetable Dolma International Cuisine | Recipe Read More Mool Nime International Cuisine | Recipe Read More Tikvenik International Cuisine | Recipe Read More Help us understand our audience If you are in the U.S., please enter your five-digit zip code to help us better understand who uses our resources for educators. Zip code This field is required. Submit Skip this