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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.
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Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

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Insalata Italian (Italian Salad with Asparagus, Egg and Vinaigrette)

An Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

5-6 minutes

Serves

4 adult(s)

Includes

Koroneiki Extra Virgin Olive Oil,
Traditional Aged up to 18 Years Balsamic Condimento

Steamed fresh spring asparagus prepared the Italian way is a wonderful treat. All you need is some asparagus, hard-boiled eggs and a great vinaigrette.

Ingredients

  • 1 bunch fresh spring asparagus
  • 1-2 Hard boiled eggs
  • Vinaigrette Ingredients
  • 3 Tbsp. Koroneiki EVOO or any other great EVOO
  • 2 Tbsp. Traditional Balsamic Condimento
  • Salt and pepper to taste
  • 1 tsp. Dijon mustard
  • 2 tsp. minced garlic
  • Pinch of Italian seasoning (optional)

Instructions

  • Steam the asparagus until just cooked. Cut the spears into halves or thirds depending on length and thickness. Grate the hard-boiled egg(s) over the asparagus. Chill.
  • Just before serving pour the vinaigrette dressing over the top.
  • Serve.