Egg and asparagus salad
Egg and asparagus salad made with freshly steamed asparagus makes a delightful quick and easy salad that pairs beautifully with a cold meat platter. It's also a great salad to serve at your next barbeque or cookout!
Ingredients
- 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
Instructions
- 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
Meanwhile, trim the asparagus spears and cut them into 2" lengths.
- 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
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
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.
Cook it from the original
This recipe comes from foodleclub.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on foodleclub.com