Categories: Side Dish

Ingredients

• 2 large eggs
• 1/2 lb asparagus trimmed and cut into 2" pieces
• 1 1/4 tsp salt
• 1/4 c olive oil
• 2 tbsp sherry wine vinegar
• 3 tbsp grated parmesan
• 2 tbsp chopped parsley
• zest of 1 lemon
• 1/4 tsp pepper
• 1 (15.5oz) can chickpeas rinsed and drained
• 1 cup thinly sliced radishes
• 1/2 c chopped red onion
• 8 bibb lettuce leaves

Directions

1. Place eggs in med saucepan with enough cold water to cover. Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer 10 min. Using a slotte spoon place eggs in large bowl of cold water . Gently crack eggs and leave in cold water 1 min then peel.

2. Return water to a boil over high heat. Add asparagus and 1/2 tsp salt. cook until asparagus is crisp tender about 2 min drain.

3. In a med bowl whisk together oil, vinegar, parmesan, parsley, lemon zest, pepper and remaining 3/4 tsp salt. Chop eggs and add to dressing. Stir in chickpeas radishes, onion, and asparagus. Divide among 4 plates lined with bibb lettuce.

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