Asparagus Egg Salad with Tahini Miso Dressing - alive magazine
This elegant grilled asparagus salad with jammy eggs, blistered onions, chewy spelt, and an attention-grabbing creamy dressing is the perfect way to celebrate…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Grill
- Skillet
- Pot
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Tongs
- Slotted spoon
- Serving bowl
- Spatula
Ingredients
- 3/4 cup (180 mL) spelt berries
- 4 large organic eggs
- 1 large bunch asparagus, woody ends trimmed
- 2 tsp (10 mL) grapeseed or sunflower oil, divided
- 8 green onions, root ends trimmed
- 2 Tbsp (30 mL) tahini
- 2 Tbsp (30 mL) white or yellow miso
- Juice of 1/2 lemon
- 1 tsp (5 mL) honey
- 1 garlic clove, minced
- 1/3 cup (80 mL) sliced unsalted roasted almonds
- 2 Tbsp (30 mL) capers
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