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Fennel-Asparagus Salad with Buttermilk-Lime Dressing and Steamed Hard-Boiled Eggs

Elizabeth Stark
  • 30 minutes
  • Serves 4

INGREDIENTS

1 lb

Asparagus

1 tbsp

Chive

1

Fennel, bulb

1/4 cup

Parsley

1/2

bunch Radishes

2 tbsp

Shallot

8

Eggs

1 tsp

Dijon mustard

1 tbsp

Lime juice

1/4 tsp

Sea salt

1/4 tsp

Sea salt plus more

2 tbsp

Olive oil, extra virgin

1/2 cup

Buttermilk

1/4 cup

Greek yogurt