Asparagus Salad with Eggs & Lemon Vinaigrette

A classic Italian spring dish, our party-sized version has plenty to serve 6-8 as a side dish. You'll receive bright, fully-cooked and ready to eat asparagus, plus perfectly medium-boiled eggs, grated parmesan, and our fan-favorite Meyer lemon vinaigrette. Just slice or chop the egg, then sprinkle it over the asparagus along with the parmesan and vinaigrette. We love to leave the asparagus spears whole for that showy centerpiece look, but for a picnic-friendly version, you could also chop the spears into bite-sized pieces before tossing it all together. 

Ingredients: asparagus, eggs, olive oil, shaved parmesan, canola oil, white wine vinegar, salt, preserved meyer lemon (meyer lemons, salt), shallot, dijon mustard (mustard paste (water, mustard seed, white vinegar, salt, organic sugar, chablis wine)), ground black pepper, honey.

Contains: milk, eggs.