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.