Served cold or at room temperature, Asparagus and Egg Pasta Salad is a dish best served in late spring or early summer when fresh asparagus is readily available. Bring this dish to your next picnic or potluck and you’ll surely be the belle of the ball!
This post and its photos were updated April 26, 2018.
Do you and your family and/or spouse use a grocery app on your smart phones? We do! There’s this awesome app that allows each of us to share the same grocery list. It works wonders! You simply key in what it is you need and the next time you go grocery shopping, or if your spouse decides to be a dear and go pick up the needed items, he or she will know exactly what to purchase.
Well, that’s all good and fine, but we tend to forget to use it properly – or sometimes, we forget to use it at all. For example, the chalkboard near our kitchen usually has a list of things to buy: butter, eggs, vitamins, ironing board cover, etc. In haste, we sometimes jot it down on the chalkboard and forget to transfer it to our grocery app later. This is what happened in the story I’m about to tell you called, The Story of the Egg Abundance.
You see, I went to the grocery store on my way home from work and purchased a dozen eggs. I knew we had none at home, so I placed them in my cart with the rest of my items. John.e, on his way home from work, remembered that he had written eggs on the chalkboard earlier that week. He stopped in and bought a dozen as well. Once he arrived home, he placed the eggs he bought on a different shelf in the refrigerator, and never the two cartons of eggs did meet.
A few days later, I asked john.e to go to the grocery store to buy bread. I’m assuming that he had forgotten about the eggs he had purchased a few days earlier, and he purchased another dozen. Now, there are two of us and the only time we eat eggs is on the weekends. Before they expired, we knew we had to do something with them. We decided to hard-boil a dozen and take them as snacks/lunch to work, but they never ended up in our lunch bags. So, today, I had 12 hard-boiled eggs in my fridge, and I needed to do something with them, otherwise, they would end up being tossed out.
Pasta salad is a go-to for me in the summertime, and if I whip up a large batch of it, it will take the stress out of packing something for lunch at work the next day, and I can grill up some tofu or a veggie burger to go with it for the next day’s dinner as well. With the dozen hard-boiled eggs in hand, I raided my fridge to see what I could come up with. Since pasta salad was the go-to, I chopped up some veggies, and a great tasting pasta salad was born.
Sometimes, Dear Reader, a recipe is a well thought out process. Recipe developers will measure and scoop, adjust seasoning levels, add or remove ingredients altogether to find the right balance and to perfect the dish. And sometimes, as in the case of Asparagus and Egg Pasta Salad, a recipe is born out of motive and luck. The motive in this case was already explained in the previous paragraphs. The luck was how well this dish turned out and how much it was loved by us both.
When I decided to update this recipe just recently, with the sole purpose of updating the photos, I put the recipe to a more difficult taste test. John.e and I will eat a dish even if it doesn’t taste great. Because, sometimes, an invented recipe is a completely miss, but you eat it anyway. When this recipe was first made, it was just us two. Now, however, my daughter, McKenna, lives with us. Her tastes are more picky. If she doesn’t love it, she won’t eat it.
So, with the new photos taken, I packaged up the pasta and placed it in the fridge. And that was pretty much the last I saw of it, except for when I had to wash up the container. Both McKenna and John.e ate the entire thing. I knew already that John.e liked it, but when McKenna said she loved it, I knew it was a winner.
There were two things I changed when updating the photographs that, in my opinion, made the old recipe even better. I added corn to the salad. I did this for two reasons. First, I thought that the addition of the corn made the salad a little more summery, and also, I wanted to add even more veggies to the salad than I had before. Secondly, when adding the hard-boiled eggs, I decided to remove the yolks and discard them. I used only the white of the eggs, because I didn’t want the salad to take on a very yellow colour. It’s up to you if you add them in or leave them out.
To assist with this recipe, consider using the following tools:
- Mixing Bowl with Lid – I use these melamine bowls from the Pioneer Woman line all the time. You just mix the salad, pop the lid on, and toss it in the fridge. No fussing with plastic wrap!
- Stainless Steel Skillet – I love this skillet! It’s the same one I’ve used to prepare this dish and it’s rather inexpensive too! It’s perfect for cooking the asparagus and the corn.
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Asparagus and Egg Pasta Salad
- 500 grams tortiglioni, or any pasta you prefer, cooked, drained, and cooled
- 12 spears asparagus, cut into 1 inch pieces
- 12 large hard boiled eggs, chopped (yolks discarded)
- 1 stalk celery, finely chopped
- 2 medium carrots, finely julienned
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon butter, salted
- 1 cup mayonnaise
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 cup corn, cooked and cooled
In a small skillet, over medium heat, add the butter and saute the asparagus until just cooked - about 3 minutes. Remove from heat and allow to cool.
In a large mixing bowl, whisk together the mayonnaise, pepper, garlic powder, milk, and parsley.
Add the pasta, eggs, asparagus, celery, carrots, onion, and corn to the mixing bowl. Toss everything well to combine.
Taste for seasoning; add more salt if needed. Serve immediately, or chill for an hour or two for best results.
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