Egg Salad & Asparagus Pesto
(As featured in Lady York's Spring Summer 2015 Magazine)
(photo: Michael Rao)
8 large eggs
1 tbsp. white vinegar
½ tsp.) salt
1 cup quality mayonnaise
2 tbsp. fresh lemon juice
4 whole wheat medium pita pockets
1 cup arugula
2 lbs asparagus
2 garlic clove, chopped
2 tbsp. toasted pine nuts
4 tbsp. grated parmigiano cheese
4 tbsp. extra virgin olive oil
Salt and fresh ground pepper
Place eggs, single layer in a heavy bottom sauce pan. Cover with water, add vinegar and salt. Cook on medium-high heat and bring water to a running boil. Turn off heat, cover and let sit for 10-12 minutes.
In the meantime prepare the asparagus pesto. Cut off and disregard the woody ends of the asparagus. With the remaining asparagus, cut off the bottom 2 inches of ends. Set aside the large portions for garnish.
Add asparagus, toasted pine nuts, garlic, cheese and olive oil to a food processor. Pulse until roughly chopped but a spreadable consistency, season with salt and pepper. Whisk the mayonnaise and lemon juice until well incorporated.
Strain the water from the eggs and run them under cold water to cool for easy peeling.
In a large bowl, roughly chop eggs. Add mayonnaise mixture and two heaping tablespoons of pesto. Mix gently to well coat the eggs, season with salt and pepper.
Cut each pita into 4 triangles. Divide egg mixture and arugula amongst the pita triangles. Garnish with reserved asparagus heads.
*Left over pesto can be refrigerated for up to 3 days.*
SERVINGS 4-6 | PREP & COOK TIME 30 minutes