Ingredients
3 bunches Asparagus (pencil thin)
Apple Cider Vinaigrette
2 Eggs hard boiled
2 Tbps. Capers
½ cup Julienned Red Onion
1 pint Organic Grape Tomatoes (cut in half)
1 Tbps. Chopped Parsley
Season with salt and pepper

Procedure
Bring 1 quart of water and pinch of salt to a boil, gently lower eggs with slotted spoon and cook for 11 minutes, then place them in an ice bath until cool. Peel and dice eggs into ¼" x ¼" pieces.

Bring another 2 quarts of water to a boil, then place washed asparagus in water and blanch until tender, about 2 minutes. Place asparagus in ice water to cool quickly.

Take asparagus out of ice bath and pat dry with paper towel.

Place asparagus on 4 plates, drizzle apple cider vinaigrette across the asparagus until lightly coated.

Top with egg, capers, red onion, and grape tomatoes. Season to taste with salt and pepper and garnish with chopped parsley.

Serves 4
Recipe Courtesy of Zydeco