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      Title: Dillinger Salad
 Categories: Greens, Vegetables, Dairy, Citrus
      Yield: 4 servings

      4 lg Eggs in shells 
    1/2 tb (ea) salt & black pepper;
           - divided 
      1 tb Extra-virgin olive oil 
     12 oz Medium asparagus; trimmed
    1/4 c  Whole-milk Greek yogurt 
      1 tb Fresh lemon juice 
      1 tb Water 
      5 oz Bag baby arugula 

  Set broiler on high.

  Bring a small saucepan filled with water to a boil.
  Carefully add eggs; cook 8 minutes. Place eggs in a bowl
  filled with ice water; let stand 2 minutes. Peel eggs,
  cut into quarters, and sprinkle with 1/4 teaspoon salt
  and 1/8 teaspoon pepper.

  Combine olive oil, 1/4 teaspoon salt, 1/4 teaspoon
  pepper, and asparagus on a baking sheet; spread in a
  single layer in pan. Broil 3 minutes or until lightly
  charred. Remove asparagus mixture from pan; cut in 2"
  pieces.

  Combine remaining 1/4 teaspoon salt, remaining 1/8
  teaspoon pepper, yogurt, juice, and 1 tablespoon water
  in a medium bowl, stirring with a whisk. Add arugula;
  toss. Arrange arugula mixture on a platter; top with
  asparagus mixture and eggs.

  RECIPE FROM: https://www.cookinglight.com

  Uncle Dirty Dave's Archives

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