1 green onion, light green and dark green parts thinly sliced
2 heaping teaspoons capers, rinsed
zest of 1 lemon
2 hard boiled eggs, finely chopped
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
pinch of red pepper flakes
1/8 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon light agave
freshly ground black pepper to taste
1 tablespoon finely minced flat leaf parsley
Instructions
Wash and prep asparagus by peeling the ends with a vegetable peeler and drop into a large pot of boiling water for 2-5 minutes depending on size, until the spears turn bright green. Transfer cooked spears to an ice bath to stop the cooking process. Once the spears have cooled remove them from the water and place on a paper towel lined plate.
Place halved tomatoes in a small bowl and sprinkle with salt to draw out the juices. Mix in the sliced green onions, capers, and all of the lemon zest. Set aside. In a separate small bowl mix chopped hard boiled eggs with a little salt and pepper to taste and a pinch of red pepper flakes for a little kick.
Combine olive oil, lemon juice, red pepper flakes, garlic powder, salt, agave, and pepper in a bowl and whisk until the dressing is combined. Once the mixture is combined add more salt and pepper to taste if necessary. Drizzle 1/4 of the dressing over the asparagus and toss to coat completely. Transfer the rest of the dressing to a small bowl for serving at the table.
Place the dressed asparagus on a platter and sprinkle the seasoned hard boiled egg over the top, spoon tomato salad over the egg, and sprinkle parsley over the top.
You will have more than you need for this salad. The unused vinaigrette will keep in your refrigerator for a few days. Bring to room temp and whisk well before using.
