Go Back
+ servings
Asparagus Egg Rice Salad
Print

Asparagus Salad with Rice

This make-ahead Asparagus Salad with Rice and eggs is BRIGHT, EASY to make, and a DELICIOUS side to serve alongside your Easter centerpiece.
Course Side Dish
Cuisine American
Keyword Easter side dish recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 197kcal

Ingredients

  • 1 cup Mixed Rice Brown, Wild & Red works well
  • 3 Eggs
  • 8 oz Asparagus preferably fine
  • 6 small gherkins
  • 2 tablespoon Olive Oil
  • 1 tablespoon White wine vinegar
  • 4 sprigs Dill
  • Salt & Pepper to season

Instructions

  • Begin by cooking the rice according to pack instructions. When tender, rinse in cold water, drain and set aside to cool
  • Meanwhile bring a pan of salted water to the boil, remove the tough ends from the asparagus, slice in half lengthways and plunge into the boiling water for 45 seconds. Drain and tip into very cold water to stop the cooking process. Drain again and set aside
  • Bring another pan of water to a simmer and place the eggs into the water. Cook for 7 minutes, then plunge into cold water. Let cool for 5 minutes, then peel and blot dry on kitchen towel
  • Slice the gherkins
  • When ready to assemble the salad whisk the oil and vinegar together with seasoning to taste
  • Put the rice, gherkins and asparagus into a large boil, pour over half of the dressing and toss gently then transfer to a serving plate
  • Chop the eggs into quarters and scatter on top
  • Garnish with the fresh dill and serve with the remaining dressing alongside for people to add extra if desired

Notes

I used a mixture of mainly brown rice with a little red & black wild rice, but any combination would work out fine.

Nutrition

Calories: 197kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 480mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 1.6mg