Ingredients
Scale
- Asparagus Pesto:
- 2 lbs (900g) asparagus
- 1 large garlic clove, chopped
- 2 tbsp. (28 g) toasted pine nuts
- 4 tbsp. (56 g) grated parmigiano cheese
- 4 tbsp. (60 mL) extra virgin olive oil
- Salt and fresh ground pepper
- Egg Salad:
- 8 large eggs
- 1 tbsp. (15 mL) white vinegar
- ½ tsp. ( 2.5 mL) salt
- 1 cup (250 mL) quality mayonnaise
- 2 tbsp. (30 mL) fresh lemon juice
- 4 whole wheat medium pita pockets
- 1 cup (250 mL) arugula
Instructions
- Place eggs, single layer in a heavy bottom sauce pan. Cover with water, add vinegar and salt. Cook on medium-high heat and bring water to a running boil. Turn off heat, cover and let sit for 10-12 minutes.
- In the meantime prepare the asparagus pesto. Cut off and disregard the woody ends of the asparagus. With the remaining asparagus, cut off the bottom 2 inches of ends. Set aside the large portions for garnish.
- Add asparagus, toasted pine nuts, garlic, cheese and olive oil to a food processor. Pulse until roughly chopped but a spreadable consistency. Season with salt and pepper. Left over pesto can be refrigerated for up to 3 days.
- Whisk the mayonnaise and lemon juice until well incorporated.
- Strain the water from the eggs and run them under cold water to cool for easy peeling.
- In a large bowl, roughly chop eggs. Add mayonnaise mixture and two heaping tablespoons of pesto. Mix gently to well coat the eggs. Season with salt and pepper.
- Cut each pita into 4 triangles. Divide egg mixture and arugula amongst the pita triangles. Garnish with reserved asparagus heads.
- Prep Time: 30 mins