• Cooking Time: 15 minutes
  • Servings: 6
  • Preparation Time: 10 minutes


This is a family favorite in the early summer when you can find wild asparagus in the country road ditches. Eat it warm if you can't wait for it to become room temperature.


  • 1/3 c. extra-virgin olive oil
  • 3 T. fresh lemon juice
  • 1/2 t. grated lemon zest
  • 1 t. salt
  • 1/4 t. freshly ground black pepper
  • 3 hard-cooked eggs, peeled and coarsely chopped
  • 1/4 c. snipped fresh dill
  • 1/4 c. thinly sliced green onions (or chives)
  • 3/4 pound (3 1/2 cups) penne pasta
  • 1 pound fresh asparagus, in 1 inch pieces (about 3 cups)
  • 1/4 c. toasted pine nuts (pignoli)


  • Dressing: In Large serving bowl, whisk oil, lemon juice, zest, salt and pepper. Stir in eggs, dill and green onion until blended.
  • Cook pasta as label directs, until al dente or firm to the bite. Drain and toss with dressing.
  • Steam asaparagus in vegetable steamer set over simmering water until crisp-tender, 3 to 4 minutes; rinse and drain. Add to pasta; toss to combine. Sprinkle with pine nuts. Serve at room temperature.

Categories: Pasta 
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