2 large eggs 1 bunch of asparagus, trimmed and cut into 2-inch pieces 1/2 tsp sea salt 1/4 cup olive oil 2 tbsp balsamic vinegar 1 tbsp dijon mustard 2 tbsp chopped parsley zest of 1 lemon fresh cracked pepper 1 15.5-ounce can chickpeas, rinsed and drained 1 cup thinly sliced radishes 1 avocado, cubed 4 cups fresh spinach
Place eggs in medium saucepan with enough cold water to cover. Cover and bring to a boil over high heat. Uncover and reduce heat to low and simmer 10 minutes. Using a slotted spoon, place eggs in a large bowl of cold water. Gently crack eggs and peel.
Return water to boil over high heat. Add asparagus and 1/2 tsp salt. Cook until asparagus is crisp-tender about 2 minutes. Drain.
In a medium bowl, whisk together olive oil, vinegar and dijon mustard, parsley and lemon zest. Add chickpeas, radishes, avocado and asparagus. Divide spinach among four plates top with salad mixture and sliced eggs.
I have got a couple other fun projects cooking and I just need to take a deep breath and tackle one at time! The kids are on Spring Break next week and we are headed to Seattle so Emmet can participate in a Long Boarding Race. Then we are back to Portland so Steve can finish an important law school paper and the kids and I have a little fun planned:)
But for now, it is time to "live in the moment" and help Emmet with his math homework (wish me luck:) Ha!
I hope you all have a great rest of your day!