INGREDIENTS:
- 4 Cali’flour Foods Flatbreads
- 4 large eggs, cold from fridge
- 1/2 cup (1 ounce or 30 grams) grated parmesan cheese
- 1/2 cup (2 ounces or 55 grams) finely chopped lightly well-toasted walnuts
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- Dried chile flakes
- 1 pound asparagus, any thickness, tough ends trimmed
- About 1/4 cup fresh lemon juice
- 1/4 cup lightly packed fresh mint leaves, chopped
- 1/4 cup olive oil, preferably extra-virgin
FOR FLATBREADS:
Preheat the oven to 400 degrees with the vented pan inside. Once heated, take the vented pan out and spray with nonstick cooking spray. Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping.
INSTRUCTIONS:
Bring a small/medium pot of water to boil. Gently lower in eggs and reduce heat to a simmer. Boil for 8 1/2 minutes, then quickly transfer eggs to an ice-cold water bath. Leave them there while you prepare the other ingredients, but ideally at least 10 minutes.
Place parmesan, walnuts, and lemon zest in the bottom of a large bowl, along with 1 teaspoon salt, many grind of black pepper, and about 1/2 teaspoon chile flakes (or more or less to taste; I used half because: kids). Stir to combine.
Cut the asparagus on a sharp angle into very thin slices and add to the parmesan mixture. Add 1/4 cup lemon juice and toss some more. Taste and adjust the flavors to your preference by adding more salt, black pepper, chile flakes, or lemon juice, and go a little bit heavy, so the flavors don’t disappear once you add the eggs. Add mint and olive oil toss, adjusting seasoning again.
Peel your cooled eggs. Cut in half, then each half into 6 to 8 chunks. Add to bowl with asparagus and give it one or two gentle stirs (I don’t want to get them too mashed up here).
Scoop onto flatbreads and enjoy!
Credit: https://smittenkitchen.com/2018/04/asparagus-and-egg-salad-with-walnuts-and-mint/