Asparagus and Egg Salad with Tahini-Miso Dressing
Switch it up this summer! Try this unique asparagus and egg salad.
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.deliciousliving.com.
Cooking tools:
- Saucepan
- Stove
- Slotted spoon
- Mixing bowl
- Chef's knife
Ingredients
- 3/4 cup spelt berries or gluten-free sorghum
- 4 large organic eggs
- 1 large bunch asparagus, woody ends trimmed
- 2 tsp grapeseed or sunflower oil, divided
- 8 green onions, root ends trimmed
- 2 Tbsp tahini
- 2 Tbsp white or yellow miso (gluten-free, if desired)
- Juice of 1/2 lemon
- 1 tsp honey
- 1 garlic clove, minced
- 1/3 cup sliced unsalted roasted almonds
- 2 Tbsp capers
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