Home Food Asparagus Egg Salad with Tahini Miso Dressing

Asparagus Egg Salad with Tahini Miso Dressing

Asparagus Egg Salad with Tahini Miso Dressing

This elegant grilled asparagus salad with jammy eggs, blistered onions, chewy spelt, and an attention-grabbing creamy dressing is the perfect way to celebrate the spring sunshine. Spelt berries are sold with their hulls intact, which means they’ll take a bit longer to cook but will reward your patience with al dente chewy nuttiness. They can be swapped out for rye berries, wheat berries, or gluten-free sorghum.

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

Directions

In medium-sized saucepan, place spelt, 2 1/2 cups (625 mL) water, and generous pinch of salt. Bring to a boil, reduce heat to maintain a strong simmer, and cook, covered, until spelt is tender, about 40 minutes. Drain well.

Bring medium saucepan of water to a boil over medium-high heat. Using slotted spoon, carefully lower eggs into water one at a time. Cook for 6 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to bowl of ice water and chill for 2 minutes. Gently

crack eggs all over and peel, starting from the wider end with the air pocket. Gently slice eggs in half; yolks will be runny.

Build a medium-hot fire in charcoal grill, or heat gas grill to medium-high and grease grill grates.

Toss asparagus with 1 tsp (5 mL) oil. Place on grill grate and heat until tender and charred in a few spots, turning once, 3 to 4 minutes. If stalks are large, they might take longer to cook. Generally, asparagus is ready when you can easily pierce the middle with a fork.

Brush green onions with remaining 1 tsp (5 mL) oil. Place on grill grate and cook, turning once, until grill marks appear and they are fork-tender all the way through, about 8 minutes. Remove from grill.

In bowl, whisk together tahini, miso, lemon juice, honey, and garlic. Whisk in warm water, 1 Tbsp (15 mL) at a time, until a thin consistency is reached.

To assemble salad, divide asparagus and green onions among 4 serving plates. Top with spelt, eggs, almonds, and capers. Drizzle Tahini Miso Dressing overtop.

Tip: Soaking whole grains, such as spelt, for several hours in cold water can slash their cooking time by about 25 percent.

Each serving contains: 344 calories; 18 g protein; 16 g total fat (3 g sat. fat, 0 g trans fat); 38 g total carbohydrates (7 g sugars, 9 g fibre); 433 mg sodium

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