Farm Fresh Egg & Asparagus Pesto
8 large eggs
½ tsp. salt
½ cup quality mayonnaise
1 tbsp. (30 mL) fresh lemon juice
6 lettuce leaves, medium size
2 tbsp. fresh chives, finely chopped
2 lbs (900g) asparagus
1 large garlic clove, chopped
4 tbsp. (56 g) grated parmigiano cheese
4 tbsp. (60 mL) extra virgin olive oil
Salt and fresh ground pepper
Place eggs, single layer in a heavy bottom sauce pan. Cover with water and add 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, garlic, cheese and olive oil to a food processor. Pulse until roughly chopped but a spreadable consistency. Season with salt and pepper. Left over pesto can be refrigerated for up to 3 days.
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, chives and two heaping tablespoons of pesto. Mix gently to well coat the eggs. Season with salt and pepper.
Divide egg mixture amongst lettuce. Garnish with reserved asparagus heads.
SERVINGS 4-6 | PREP & COOK TIME 30 minutes