Ensalada de huevo y espárragos

Ingredientes

• 8 ounces / 225 grams fresh asparagus spears
• 2 large hard-boiled eggs
• 1/2 cup / 120 ml mayonnaise
• Salt to taste
• Ground black pepper to taste

Preparación

1. 1

   Boil the eggs for 6 minutes then plunge into cold water to stop the cooking process. Allow the eggs to cool then peel and slice them.

2. 2

   Meanwhile, trim the asparagus spears and cut them into 2" lengths.

3. 3

   Steam the asparagus for 3 minutes until it is just tender. Do not overcook or it will become mushy. Plunge into cold water to stop the cooking process, then drain thoroughly.

4. 4

   Transfer the asparagus to a mixing bowl, and add the sliced hard-boiled eggs and mayonnaise. Season lightly with salt and a good grinding of black pepper.

5. 5

   Mix gently to combine and serve as a side dish, either chilled or at room temperature. Optionally garnish the salad with additional slices of egg and asparagus.