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Asparagus and Egg Salad with Walnuts and Mint

Smitten Kitchen
  • 15 minutes
  • Serves 4

INGREDIENTS

1 lb

Asparagus

1

Chile flakes, Dried

1 tsp

Lemon, zest

1/4 cup

Mint, lightly packed fresh leaves

4

Eggs, large

1/4 cup

Lemon juice, fresh

1

Kosher salt and freshly ground black pepper

1/4 cup

Olive oil

1/2 cup

Lightly well-toasted walnuts

1/2 cup

Parmesan cheese, grated