Servings: 4

Ingredients:

2 lb. asparagus, trimmed and peeled
1/2 teaspoon salt (or to taste)
2 hard-cooked eggs
3 tablespoons white wine vinegar
4 tbs. olive oil
Freshly ground pepper to taste

Asparagus Salad


Description:

Directions: In a large nonreactive pot, steam or boil the asparagus with lightly salted water just until tender, about 6 minutes. Drain immediately in a colander and refresh under cold running water. Pat the asparagus dry and cut into ½-inch pieces. Separate the egg whites and yolks, and coarsely chop each.

In a bowl, blend the vinegar, oil salt and pepper. Add the asparagus and toss well. Add the egg whites and yolks, and combine thoroughly.