asparagus and egg salad with walnuts and mint

I found my new favorite spring lunch salad while I was hiding from a pot of brisket, which is the kind of thing that happens three days after Passover. Day one (which is actually day two or three after you’ve cooked the brisket, because you know I’d never lead you astray, right?) is lovely: my goodness, why don’t we eat long-cooked, saucy slabs of beef more often? Day two isn’t so bad either, albeit a touch less enthusiastic: yay, brisket. Day three is: my god this isn’t natural, nobody should eat this much brisket, what am I going to do? I cannot waste food. It’s too long into the brisket’s lifespan to freeze it now. And my thoughts turned to the vibrant green asparagus stalks we’d had with it, and that brisket was instantly relegated to a side dish.

well-toasted walnuts
walnuts, parmesan, lemon zest, salt, pepper, pepper flakes

I wasn’t even a little bit surprised that I found inspiration for asparagus in the Six Seasons cookbook. Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire, you’re going to love this book as much as I do. I confess I’ve had it for almost a year. In that year, I’ve been almost overwhelmed with how much I’ve wanted to cook from it — a favorite so far has been the comfortable cabbage and farro soup with parmesan and lemon — almost to the point of paralysis, which is as ridiculous of a first-world problem as having too much brisket to eat, but here we are and at least one impasse helped resolve another.

thinly sliced raw apsaragus

So let’s talk about this dish: It’s been so long since we did an asparagus salad, and only one has been raw, a shame because thinly sliced asparagus is almost sweet and not dry or woodsy at all. Previously, I’ve just ribboned it with a peeler. This is easier, more satisfyingly crisp, and less fragile too. The original recipe uses breadcrumbs to enhance the crunch; I skipped them because I pictured this on toast or crackers but missed them so little, I don’t think I’d add them back in even if eating it straight from a bowl, as I am this minute.

medium-cooked eggs

I added the eggs. I call these medium-cooked eggs; feel free to use fully hard-boiled ones if that’s what you’ve gotten idling in your fridge, but I find these more interesting. They’re not runny, but they’re not fully set or opaque in the center either. They amount tender oases in a crunchy salad; all of the flavorful bits stick to them (vs. fully hard-boiled eggs, whose insides crumble and stick to everything else).

I was suspicious of the lemon zest and mint and they’re my two favorite parts. Don’t skip them at all.

gently mix the eggs

Finally, as might already be clear, I didn’t wait until asparagus season in New York to try this, as McFadden would have wanted us to. I have given up, just given up. It snowed in April, and might again before the week is out. When the asparagus shows up at the market, I’ll make it again and realize everything this salad is missing, but right now, when the grocery store is the greenest place I know, I couldn’t imagine another more perfect use of what’s there.

asparagus and egg salad with walnuts and mint
asparagus and egg salad with walnuts and mint


One year ago: Cornbread Waffles, Mushroom Tartines, and Almond Horn Cookies
Two years ago: Chocolate Peanut Butter Tart, Sesame Soba and Ribboned Omelet Salad, and Apricot Hazelnut Brown Butter Hamantaschen
Three years ago: Potatoes with Soft Eggs and Bacon Vinaigrette, The Consolation Prize (A Mocktail), and Baked Chickpeas with Pita Chips and Yogurt
Four years ago: Sizzling Chicken Fajitas, Wholegrain Cinnamon Swirl Bread
Five years ago: Lentil and Chickpea Salad with Feta and Tahini and Spinach and Smashed Egg Toast
Six years ago: Soft Eggs with Buttery Herb-Gruyere Toasts and Raspberry Coconut Macaroons
Seven years ago: Spaetzle
Eight years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza, and Irish Soda Bread Scones
Nine years ago: Pita Bread, Layer Cake Tips and The Biggest Birthday Cake Yet and Caramelized Onion and Goat Cheese Cornbread
Ten years ago: Almond Biscotti and Hazelnut Brown Butter Cake
Eleven years ago: Skillet Irish Soda Bread, The Best Chocolate Cake, Expletive-Free, Rich Buttermilk Waffles, and Mixed Berry Pavlova

And for the other side of the world:
Six Months Ago: Chocolate Tahini Challah Buns and Quick Pasta and Chickpeas
1.5 Years Ago: Piri Piri Chicken, Chocolate Pavlova, and Homemade Merguez with Herby Yogurt
2.5 Years Ago: Zucchini Rice and Cheese Gratin, Oat and Wheat Sandwich Bread, and The Perfect Manhattan
3.5 Years Ago: Chocolate and Toasted Hazelnut Milk, Herbed Tomato and Roasted Garlic Tart, and Cauliflower Slaw
4.5 Years Ago: Butterscotch vs. Caramel and Butterscotch Pudding Popsicles

Asparagus and Egg Salad with Walnuts and Mint

Is this a good place to admit that I’m not an asparagus-snapper? This idea that the asparagus knows exactly where to snap to separate the tender parts from the woody ends defies what I’ve experienced, which is that asparagus will snap halfway between your hands, no matter where you place them. [The Asapargus-Snapping Truthers are going to come for me in the comments; I hope they are kind.] I like McFadden’s suggestion more: choose one stalk from the bunch and snap or trim it to the right spot, then line up the remaining stalks and cut them to the same point.

I believe in toasting nuts any time you’re going to use them, and especially here. I am not crazy about grating parmesan with a microplane zester; I find it yields fluffy clouds that can disappear in food and are often half the amount of cheese you’ll need for good flavoring. I have all the unpopular opinions today, I know.

You can peel your eggs under running water if needed but I find when I begin with cold eggs and plunge them into cold water as soon as I want them to stop cooking, the shells come off very easily and was delighted to see this backed up by science

  • 4 large eggs, cold from fridge
  • 1/2 cup (1 ounce or 30 grams) grated parmesan cheese
  • 1/2 cup (2 ounces or 55 grams) finely chopped lightly well-toasted walnuts
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Dried chile flakes
  • 1 pound asparagus, any thickness, tough ends trimmed
  • About 1/4 cup fresh lemon juice
  • 1/4 cup lightly packed fresh mint leaves, chopped
  • 1/4 cup olive oil, preferably extra-virgin

Bring a small/medium pot of water to boil. Gently lower in eggs and reduce heat to a simmer. Boil for 8 1/2 minutes, then quickly transfer eggs to an ice-cold water bath. Leave them there while you prepare the other ingredients, but ideally at least 10 minutes.

Place parmesan, walnuts, and lemon zest in the bottom of a large bowl, along with 1 teaspoon salt, many grind of black pepper, and about 1/2 teaspoon chile flakes (or more or less to taste; I used half because: kids). Stir to combine.

Cut the asparagus on a sharp angle into very thin slices and add to the parmesan mixture. Add 1/4 cup lemon juice and toss some more. Taste and adjust the flavors to your preference by adding more salt, black pepper, chile flakes, or lemon juice, and go a little bit heavy, so the flavors don’t disappear once you add the eggs. Add mint and olive oil toss, adjusting seasoning again.

Peel your cooled eggs. Cut in half, then each half into 6 to 8 chunks. Add to bowl with asparagus and give it one or two gentle stirs (I don’t want to get them too mashed up here).

Eat as is, or scoop onto 6 to 8 toasts or 3 large matzo sheets, halved into 6 more manageable “toasts” (obviously this would negate the gluten-free categorization).

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114 comments on asparagus and egg salad with walnuts and mint

  1. Amanda

    Thanks Deb! And please keep those cookbook recommendations coming – in this case, bossy is just fine by me … I just picked up “Made in India,” which I learned about from you. Yum yum!! And David Loftus did the photos which makes it even more fab.

        1. Savitha

          Not only is Vibrant India an amazing cookbook but you must — if you will allow me to get a little bossy — purchase some of her Indian pickles (or aachar as we call it) from Brooklyn Delhi ( They go with everything, and I am now at a point where I can not imagine a meal without them. This is not paid advertising; I just happen to love those pickles.

          1. Linda

            I am obsessed with Brooklyn Delhi’s Tomato Achar. It is hard to find in San Francisco so I order it by the case. It is a great way to pep up Indian food that lacks heat (to accommodate younger eaters) but it is also divine on an egg sandwich!

  2. Deanna

    I love when you add to what I refer to as your “stuff on toast” category. This is just what I need after two weeks in Portugal…light, saladish, and easy enough to dip my toe back in the waters of cooking.

  3. CJ

    I have everything for this — even the lemons! — leftover from Seder prep; except for mint. I have dill and parsley. What do you think? Worth a try?

  4. Ellen

    How well will it keep if made ahead? I find when I make egg salad ahead it often gets kind of runny. I’d love to make a batch of this to last for a couple weekday lunches.

  5. florapie

    Num! My mint overwintered, and there’s asparagus in the stores. Let’s see if I can sell my family on egg salad!

  6. Snapper here. I find they break at different spots.
    Asparagus is practically a religion in these parts. The day after Easter is a holiday in France and is celebrated with an Easter omelette, especially one with fine wild asparagus foraged in the garrigue.
    Your salad sounds delicious, and I like the idea of making a tartine out of it.

  7. Lauren

    This sounds like something I’d try. I’m allergic to nuts. I can’t decide if I should go for pumpkin seeds or small homemade croutons or just forget about adding anything to substitute. Any thoughts?

  8. Jenni

    I’ve just come in from the garden which has little more than asparagus and mint and the promise of strawberries. Perfect timing for those of us in the south, thanks!

  9. Julia

    I have two kids- one who will eat anything and the other who is really picky. The picky one refuses to eat eggs unless they are poached. If I eliminated the egg in the salad, could I maybe put a poached egg on top instead? Or not? Maybe I will just make it with the egg in the salad and not share with anyone :)

  10. trl710

    I think the trick is to freeze some of the brisket and then months later you can have brisket for dinner without the long cooking.

  11. Isn’t this cookbook dreamy? When I got my hands on it from the library last year the first thing I made was the tonnato tossed with radishes. There seemed to be a moment last year when everything amazing in food was coming out of Maine, this supporting the theory. It’s such a great cookbook – so happy you’re enjoying it.

  12. tarchin

    we called these medium-boiled eggs ‘kayısı’ (meaning apricot), in Turkey. I don’t know what you are going to with this info, but maybe you can bring this into English as maybe – apricot style eggs ;)

  13. oh WOW. Your eggs are so beautiful! And you gave the best reason for buying out-of-season asparagus I heard yet!! (I have the best farmer EVER at market and his asparagus is skinny and tender from top to bottom – I never snap). I will be making this.

    Also, I don’t know about science, but if you steam your eggs instead of putting them directly into water, they will always always always peel perfectly. So I put them on my veg steamer and start timing when the water under the steamer boils and put them in cold water when they’re done. This even works for the freshest eggs – I have friends with chickens and I have tested it out.

    1. JP

      Cooking eggs this way is similar to what Cooks Illustrated suggests and then they show how to peel them by putting them in a Tupperware style bowl with a lid and the ice water they have cooled in and giving it a good shake. I tried it and it worked really well. I hate it when you peel eggs (of course it is more important when you are making deviled eggs then egg salad, but still…) and the whites get all nicked up.

        1. Alene

          I tried it recently in my instapot and I was amazed. Something I could never do well is now fixed with another appliance on my counter!

  14. Alyssa

    My partner made us his version of this tonight (which is to say looked at the ingredient list and didn’t bother with any measuring or directions) and it turned out great. The flavor profile was really wonderful. We also added some shaved Brussels sprouts that were in need of being used up and it was a nice addition.

  15. Deb, we had tons of roasted lamb and cherry/mint salsa leftover after Easter. Made tacos last night. With leftover halloumi and sautéed swiss chard. Just sayin. That brisket wants to be made into tacos.
    And cannot wait to try this asparagus salad, I think I may add a few dashes of tarragon.

  16. Dahlink

    I am an asparagus snapper. I don’t mind tossing the woody bits into the compost container because that is ultimately going to enrich our garden soil.
    I will try the hot method of making cooked eggs, but to me the key is not using super-fresh eggs. Eggs that have been around for a while peel more easily, always.

  17. Susan Hobart

    Lol. Too much brisket. We made a Moroccan Lamb Stew and third day, oy, but still so good. Onto the egg salad here! I love zest and all the ingredients.

      1. Lee

        I use the grating side of my regular old box grater. I agree with Deb & Margy, microplaning Parmesan doesn’t give the same volume or texture. It’s good if you just want a hint on top of something, but not if you really want the heft of good Parm in your dish.

      2. Kit

        I cut parm into chunks and whiz them in the food processor, using the regular blade, not a grating disk, a la Ina. It will give you fine crumbs of cheese. Great for processing a large amount at once.

        1. deb

          I do both of the above; food processor for large amounts (and the crumbly shape would be good here) and the second-smallest holes on my box grater most of the time (did so here too). You *can* use a microplane, but definitely use more than 1/2 a cup. I can’t remember which recipe it was but there was one in the last year where I realized that many people who felt it wasn’t cheesy enough were microplaning their parmesan (and it was like 2 to 3 tablespoons, which is barely a microplane wisp). Of course we are talking about the Microplane rasp here, the most popular one. I have them in several shapes with larger holes too. I might have a grater problem.

  18. Melanie

    I have everything needed for this recipe, including the mint! My lunch for today! Not sure the asparagus will be tasty unless blanched slightly. Will taste test before committing. Thanks, as always for your great veggie ideas.

  19. Alene

    What would you think about adding some herb filled mayo to the mixture? I don’t love the yolk part of hard boiled eggs, a pathetic leftover from childhood. But I can eat egg salad with mayo of any kind. Maybe I could disguise the yolk taste! Because the rest of it sounds divine and spring-like.

  20. Sara

    I’m heartened to see such a good-looking, Passover-friendly recipe on this week’s blog. I know this isn’t an explicitly Jewish/kosher food blog, but it’s amazing to see a fresh recipe that’s kosher for Passover-friendly so that those of us who observe can switch things up from the usual meat/starch onslaught this time of year. Thanks for the inspiration!

  21. Susan

    So excited to see more people singing the praises of this incredible book, which I practically sleep with under my pillow, I love it so much. (Is that nerdy?) I completely agree about not waiting on the asparagus anymore. I can’t take the NY weather. But—do you have a secret for getting rid of the sand?? I gave up buying market asaparagus last spring because no matter what I did—rinsing, soaking, rinsing upside down—couldn’t stop the sand. Is there a secret?

    1. deb

      I haven’t experienced too much sand, but in general, I am a fan of plunging in cold water and pumping up and down several times for lettuce; for asparagus, I’d run my fingers back and over the tips until I knew they were grit-free. Then, of course, don’t drain the water, but scoop the greens/asparagus out, not touching the bottom where the sand has landed when you do.

  22. Question on the brisket–Is there a point when something can’t be frozen b/c it’s too old? Didn’t seem to me that three days was all that much. I freeze stuff that’s been around that long, but now I’m wondering if I’m making a mistake.

    1. deb

      I’m not sure, definitely not a food scientist, but on day three of leftovers mine was already 2+ days older because I made it earlier in the week. (Brisket tastes better after a rest.) It always takes a day to defrost in the fridge, too.

  23. Isn’t the entire cookbook so inspiring? You have to eat at Tusk and/or Ava Gene’s the next time you’re in Portland if you haven’t been already (or even if you have!)

  24. Julia

    This looks and sounds lovely
    Love that there is no mayonnaise
    That is how a local cafe here in so cal makes hers and I love how the soft eggs create the creaminess
    Thanks for the asparagus, mint, lemon zest, walnut aspect of it!

    1. deb

      You don’t even have to tip the scales — I’d go in a heartbeat. I don’t steam or InstantPot or anything else eggs because this method has always worked for me, and it’s so simple to just boil a pot of water.

  25. Susan

    Question – do the asparaus have to be blanched? I thought you dont get the full nutrients of asparagus unless its cooked?

  26. Amanda

    Deb! Were you peeking in my fridge? Your brisket problem is on par with my ham problem so I was delighted to find this recipe in my inbox. My husband is allergic to nuts so we skipped the walnuts and I didn’t have mint so I substituted dill. It was delicious on toast with a little bit of chopped ham. When I make this again I will probably only do three eggs vs four but your cooking instructions were spot on and my yolks looked just like yours! Thanks again for the inspiration :)

  27. 2Alexs

    You are crazy good with all your recipes. But the best part are the Comments, I can’t skip those (still shaking my head.)
    Thanks again.

  28. Sarah Chester

    Actually, I’m right there with you on nuts and microplane grater! So, unpopularity has some company. It’s due for a comeback.

  29. Rachael

    Deb, if you haven’t tried yet you must cook your eggs in the Instant Pot!!! Put the eggs on that little wire rack thingy it comes with and add a cup of water to the bottom. 3 minutes on ‘less’ in the egg cycle (or I’m sure you could just do manual), quick pressure release and into an ice bath/cold water because I don’t have an ice maker. Life changing! No more exploding eggs that I didn’t lower carefully enough into the boiling water, no more water boiling over on my glass top oven making me crazy trying to clean it after, no more babysitting the exact level of simmering so my eggs don’t end up over/under cooked. Perfect eggs every time with no babysitting AND they are a stinking dream to peel after. Love it!!! Can’t wait to try this recipe, looks so yummy as per usual! Thanks :)

  30. Rebecca

    I made this last night as the asparagus are perfect in the UK right now and I’m trying to learn to cook more vegetarian food (my new boyfriend is vegetarian and I’m from Texas, so, enough said.) I’ve always loved SK for how you use beautiful produce and everything from scratch but have found myself visiting the blog even more now. This salad was perfect and just what I needed.

  31. briannadumont

    We made this with the thinnest asparagus stalks of the bunch, but I forgot about the boiling eggs (because, kids, too) and just ended up mashing it all together with the olive oil, lemon juice, zest, parm, walnuts, and mint. Delicious on toast.

  32. Jackie Ryan

    Just made this since I had everything on hand including already cooked eggs!
    I liked it! Halved the recipe since it was just me and my husband, but would make again for a party or lunch or brunch. I love things “on toast”!

  33. Eryka

    This is wonderful. I subbed pecans for walnuts. 8.5 minutes wasn’t enough to make the yolks jammy, but the runny yolks ended up contributing to the dressing. Next time I would boil the eggs longer to ensure a harder yolk. Great on toast with a little mayo.

  34. Jen

    I had both leftover hard-boiled eggs and leftover asparagus from our Easter dinner, so this was a perfect way to use them both! I let the salad sit overnight in the fridge, and I think I preferred it that way, as the asparagus softened slightly and the flavors had a chance to marry. This was hearty but still zingy and fresh; it felt healthy but not abstemious–ideal for spring!

  35. Katrina Harvie-Watt

    Yum! Just made this recipe exactly as written…delicious! Added a smidge more parmesan but otherwise perfect with a side of toasted country loaf.
    And, BTW, I will NEVER make eggs any other way!!! Made eggs the other night (cold eggs in cold water, bring to a boil, remove from heat, cover and chill) and they were impossible to peel. Tonight, no issue at all.

  36. Leslie

    You are absolutely right about using a micro plane to grate parmesan cheese. I have to keep adding it over and over again when I am eating in order to taste it.

  37. Steph

    I made this and my fiance kept saying, over and over, “Wow. This is amazing. The flavors just work SO well here. We should make this all the time. Wow.” I have never seen him so effusive about anything other than a chocolate cake. This recipe is a keeper, for sure!

  38. Linda

    Six Seasons completely rocks my world. My friend and I have had several dinner parties where we cook 5-8 dishes from the book and none of the recipes have turned out to be a dud. Three stand out recipes were the colcannon with watercress butter (my eight year old said it’s the “best thing I’ve ever put in my mouth”); the beet salad with pistachio butter; and the radish/tonnato salad. The kale sauce with pasta is also shockingly simple, easy and delicious. Now I’m salivating. . .

  39. Eggs, Asparagus, Mint, Parm, Nuts, Acid, Olive Oil, gangs all here! I worked on Six Seasons with Joshua, and love seeing your version of this recipes. Can’t wait to make over and over again.

  40. Julie

    I just made this, but I didn’t have parsley or mint, and my walnuts smelled expired, so I didn’t use any of those things. (I added some dill but I don’t think it was enough to make any difference.) Maybe it would be better if I hadn’t skipped so many flavorful things, but it was delicious anyhow! Definitely adding this to the spring rotation. Thanks, Deb!

  41. Maura

    I made this tonight. Really delicious! I could have used more mint, more asparagus, less cheese. (I grated my cheese in the Cuisinart with regular blade, so it’s not very fluffy. Next time I’ll use a grater and stay with the 1/4 cup specified). My asparagus is not as vibrant green as yours – probably due to the lemon juice. For a pretty presentation I’ll hold the lemon juice and mint until just before serving.
    Still. DALISHUS.

  42. Nancy

    This is so delicious — I love how fresh and different these flavors are together! I served mine over plain bulgur which worked well, and just had to slip an extra egg in there too. And I have to agree about the whole Microplane business as well — I keep trying to make it work, thinking I must somehow be alone in my struggle, so thanks for coming clean! 😉

  43. I think the olive oil could be scaled back quite a bit. When I taste tested before adding the olive oil, I liked it already. After adding the oil, it turned into a slippery, flavor muted salad. I think I’d like this better with other raw veggies – fresh spring peas, shaved brussel sprouts…Raw asparagus isn’t my thing, it turns out, but I loved the flavor combo of toasted walnuts + mint + lemon.

  44. This recipe is absolutely divine! I had some left over mint and this inspired me to do this recipe. It was the perfect combo with my husband’s freshly prepared bread. Sunday lunch was a hit! I must admit that I didn’t know that you can eat asparagus raw but they have this wonderful nutty flavor. Will definitely make this again and again! Thanks for posting this recipe Deb!

  45. Lisa

    Despite my all-out faith in the SK recipes, I admit I had a little hesitation with the raw asparagus element and the amount of mint. (I’m not a huge mint fan.) I hang my head in shame. This is bright and delicious, and makes me hopeful spring will arrive in temperature in NYC soon. (At least we have sunshine today . . . before potential snow tonight.) I paired this with the farro (minus tomatoes) from One-Pan Farro with Tomatoes ( and am a very happy camper, even mixing the two together for a leftover room-temperature lunch today.

  46. Great! I used a mixture of peppermint (not my favorite for savory dishes, but what I have growing), tarragon, and marjoram. The tarragon and marjoram were great in this.

  47. Adele

    This is absolutely delicious–the kind of egg salad I’d have at some sort of cool deli and then talk about forever. Now it can be mine whenever! We had leftover green beans–also raw–and I threw them in along with the asparagus. It was great.
    Thanks, Deb!

  48. Elizabeth

    I made this last night and put it on toast. Not only did it come together so quickly, but it was exactly the refreshing “can we please pretend it is actually spring weather outside” meal I’ve been looking for! Thanks for this and the cookbook recommendation – yours need some company on the shelf :)

  49. Aneta

    Made these yesterday for dinner and really liked it. But I did blanch the asparagus a bit. Not too crazy about uncooked asparagus. Also, next time I would probably do less lemon juice and use tarragon instead of mint.

  50. Fatima

    SO yummy! I made it for dinner- it’s fresh, delicious, and easy to make. Extra points for teaching me the right way to boil eggs :-)

  51. Margaret

    I just finished eating this for dinner (on a split baguette) and it is fantastic! I made a double batch so I can eat it again tomorrow. My boyfriend underboiled the eggs because he didn’t realize they were for egg salad so we had to (gasp) microwave them (just enough to firm the yolks and luckily not into rubber-egg territory); despite this hitch, it tastes awesome and I will be making this again for sure!

  52. I just made this and it is delicious! Love white asparagus and have been very reluctant about green asparagus but now I will have to buy the green kind more often! This will be my spring salad recipe!

  53. Anu

    This was to die for! So delicious and not all that hard for the amount of flavor produced. Made it for my mother-in-law and husband and they both loved it too. I’ve never had asparagus prepared this way and it’s definitely going in the rotation.

  54. emilymfrank16

    Just made a very loose version of this and it was great! I didn’t have all of the ingredients (quite shameful of me since they’re all quite basic), but I was raging hungry and had asparagus and eggs so decided to give it a go anyways. Of course I recommend everyone follow your recipe because it is sure to be sublime, but here are my modifications: no walnuts, olive oil, or mint. Only about a tablespoon of Parmesan. Even with all this missing it was a tasty, filling supper that I would make again in a heartbeat! Ate it straight out of the bowl. Can’t wait to try it properly in the future, I imagine it would absolutely sing.

  55. Allison

    I made this last night because I desperately needed a change after three dinners in a row that consisted of beef (burger, bbq brisket sandwich, steak au poivre) and fries. It was a perfect light spring meal, accompanied by a few slices of baguette with cultured butter. I’m tempted to make a second batch to use up the rest of the mint.

  56. Jennifer

    I made this tonight. In general I liked it (especially the lemoniness and the soft yolks) but the raw asparagus didn’t do it for me. In small quantities it might be okay but I made this as the meal. I’ll make it again, but next time I’ll steam or roast the asparagus, make a sauce out of the rest of the ingredients, and top it with the eggs. Yum!