I picked up a bunch of spring asparagus at my specialty grocer recently and had a few spears left after a dinner earlier in the week. I almost never snack on raw asparagus, but this batch was so fresh that I tasted a piece while prepping, and I was shocked. Did you know truly field‑fresh asparagus actually has flavor? It’s slightly sweet, incredibly crisp, and honestly delicious on its own.
So those last few stems had to be featured in something just as fresh and vibrant. That’s how this week’s House Salad with Tenderloin, Egg & Asparagus came to be. Thin slices of seared pork tenderloin, wedges of hard‑boiled egg, and those perfect asparagus spears. All repurposed, all delicious, and completely waste‑free.
Tip : I have stopped making my own hardboiled eggs, I never got the hang of it, so I buy hardboiled eggs from my grocer now and usually have them on hand to add to salads.
Ingredients
- 3-4 stems fresh asparagus
- 1 romaine heart cut into 1" strips
- 6-8 slices grilled or seared pork tenderloin about 1/2 lb
- 3-4 hardboiled eggs cut into quarters
- bottled zesty Italian salad dressing
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting the recipe.
- Cut 3-4 stems fresh asparagus into 1" lengths, place in a microwave safe dish, rinse under cold water, cover with cling wrap and microwave on high for one minute. The asparagus should still be crisp tender. Drain and set aside to cool to room temperature.
- Slice 1 romaine heart into 1" strips and add to a medium sized mixing bowl.
- Slice 3-4 hardboiled eggs into quarters and set aside until ready to serve.
- Prepare 6-8 slices grilled or seared pork tenderloin and set aside until ready to serve.
Serving
- Combine cooled asparagus with sliced romain and drizzle with 1 tbsp of bottled zesty Italian salad dressing and season salad greens with kosher salt and freshly ground black pepper. Toss well to combine.
- Using a pair of kitchen tongs, mound a generous portion of the greens in a deep bowl and tuck the tenderloin slices in amongst the greens. Top with quartered hadboiled eggs and season again with kosher salt and freshly ground black pepper. Drizzle remaining bottled zesty Italian salad dressing over the top and on the tenderloin and eggs and serve.
