Asparagus with Hard-Boiled Egg Recipe

Recipe adapted from Mediterranean Vegetables by Clifford A. Wright (Harvard Common Press, 2001).

Eggs have been revered as magical symbols for millennia. Spring Equinox, the time of birds’ egg-laying, is the perfect time to celebrate eggs. (Did you know that the traditional Easter-egg hunt has its roots in our ancient ancestors’ hungry search for bird eggs?) This dish pairs them with asparagus, a lively reminder of the green things coming back to life is so many areas of the world.

But there’s more to this recipe than a link with tradition: asparagus is rich in immunity-enhancing antioxidants and vitamins. Eggs have lots of Omega-3 oil and biotin, useful in the metabolism of carbohydrates and fats. The combination is unbeatable springtime nutrition. Indulge!


2 pounds thin asparagus
1 hard-boiled egg, shelled and chopped fine
1 tablespoon finely chopped fresh parsley leaves
Salt and freshly-ground black pepper to taste
2 tablespoons unsalted butter, melted

1. Snap off the ends of the asparagus. You should end up with about a pound of asparagus tips.

2. Place the asparagus tips in a large non-reactive skillet and cover with water. Turn the heat to high, bring water to a boil, and cook the asparagus tips until they are soft, about 25 minutes. Drain and arrange them on an oval platter with all the tips pointing in one direction.

3. Sprinkle the asparagus with the chopped egg and parsley and season with salt and pepper. Pour the butter over everything and serve immediately.

Serves 4.

Recipe adapted from Mediterranean Vegetables by Clifford A. Wright (Harvard Common Press, 2001). Copyright (c) 2001 by Clifford A. Wright. Reprinted by permission of Harvard Common Press.

Love This? Never Miss Another Story.


Sonia Minwer-Barakat Requ

Good recipe,thanks for sharing

JL A.2 years ago


Val M.
Val M.2 years ago


Teresa Wlosowicz
Teresa W.2 years ago

Or maybe it's an Easter egg?

Teresa Wlosowicz
Teresa W.2 years ago

Does the egg have to be blue? LOL!

Dale O.

Anything with asparagus is a marvellous treat.

A dash of lemon juice adds even more flavour.

Fascinating, this article has a July 21, 2000 date on it and the first comment is dated in 2009. An amazing amount of time going by without any vegans jumping in to give the standard lecture about how eating eggs is the end of the world even if one uses organic, cage free and well cared for hens. Same for using organic butter.

True, Sarah n, all parts of asparagus are delicious.

Edvanir L.
Edvanir L.2 years ago

Sounds good.

Mac C.
mac C.2 years ago

love asparagus. thanks.

Tanya W.
Tanya W.2 years ago


Ana R2 years ago

Thank you.