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Food

Asparagus Egg Salad with Tahini Miso Dressing

Serves 4

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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

Nutrition

Per serving:

  • calories 344
  • protein 18g
  • fat 16g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 38g
    • sugars 7g
    • fibre 9g
  • sodium 433mg

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