Raw Asparagus Salad with Tomatoes and Hard-Boiled Eggs

1. 1

   In a blender, combine the lemon juice with the scallions, anchovies and garlic and puree until nearly smooth.

2. 2

   With the machine on, gradually add the olive oil until emulsified.

3. 3

   Season the dressing with salt and pepper.

4. 4

   Transfer one third of the dressing to a serving bowl and toss with the asparagus.

5. 5

   Refrigerate for 30 minutes.

6. 6

   Meanwhile, in a medium saucepan, cover the eggs with water and bring to a boil.

7. 7

   Remove from the heat, cover and let stand for 10 minutes.

8. 8

   Drain and cool the eggs under cold running water.

9. 9

   Peel the eggs and pat dry, then quarter lengthwise and season with salt and pepper.

10. 10

    Fold the tomatoes into the asparagus; season with salt and pepper.

11. 11

    Arrange the eggs on top and serve, passing the remaining dressing at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.