Hard-cooked eggs figure prominently in many Spanish dishes. With this sauté of spring vegetables, they elevate a side dish to meal status.
Ingredients
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 6 thin scallions, trimmed
- 6 ounces asparagus spears, trimmed and cut in thirds
- 6 ounces shelled green peas
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground pepper
- Squeeze of lemon
- 4 cups microgreens
- 4 hard-cooked eggs, peeled and halved
Directions
Step 1
Heat a large skillet over medium-high heat. When very hot, add the olive oil and scallions and cook for 2 minutes, rotating them so that all sides get a slight char.
Step 2
Add the asparagus and toss every 30 seconds for about 2 minutes. Add the peas and turn down the heat to low. Sprinkle with the salt and pepper and cook until tender, another 3 to 5 minutes. Remove from the heat and let cool slightly. Squeeze the lemon over the vegetables.
Step 3
Divide the microgreens among 4 plates or bowls. Top with equal amounts of vegetables and garnish each with two hard-cooked egg halves. Drizzle with olive oil.
Serves 4