Asparagus is here!  A sure sign of spring, even if there is still snow on the ground.  I was so excited that I went ahead and bought 2 bunches.

I had seen this recipe on Serious Eats, but I had to make things a little simpler.  This is really just like traditional egg salad, with over a cup of steamed asparagus mixed in.  There’s enough vegetable to provide some flavor and crunch (well, it would have been more crunchy if I didn’t overcook the asparagus like I always do!)  The dressing of mayonnaise, mustard, and vinegar gives the salad some tang.

This makes a great spring lunch, and you’ll forget all about that white stuff that still litters the ground.

Asparagus and Egg Salad

5 medium eggs, boiled for 10 minutes, peeled and chopped
1 lb. asparagus, ends trimmed, cut into 1″ pieces, and steamed
1/3 c. light mayonnaise
2 T mustard
2 T red wine vinegar
Salt and Pepper

Place egg and asparagus in a large bowl.  In a small bowl, mix mayonnaise, mustard, and red wine vinegar.  Mix dressing into eggs and asparagus.  Add salt and pepper to taste.  Serve in pita, or on top of a green salad.

• Sandwiches and Wraps