Name: Asparagus Salad with Hard-Boiled Eggs & Creamy Dijon Dressing Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: For The Salad; 3 large eggs; 2 bunches bottom ends trimmed thick asparagus spears; 1 tbsp for garnish minced fresh chives; For the sauce; ½ cup mayonnaise; 2 tbsp dijon mustard; 2 tbsp water; 1 tbsp red wine vinegar; pinch salt; A few grinds freshly ground black pepper

How To Make Asparagus Salad with Hard-Boiled Eggs & Creamy Dijon Dressing

Asparagus salad takes on a creamier note with some hard-boiled eggs and a smooth mayo and mustard sauce. This is a great Easter side dish.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

For Salad:

3largeeggs
2bunchesthick asparagus spears,bottom ends trimmed
1tbspfresh chives,minced, for garnish

For Sauce:

½cupmayonnaise
2tbspdijon mustard
2tbspwater
1tbspred wine vinegar
pinch salt
freshly ground black pepper

Instructions

Place the eggs in a small saucepan and cover with cold water by one inch. Heat over high heat until the water comes to a rapid boil.
Remove the saucepan from the heat, cover with a lid and let stand for 14 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to chill. Peel and chop the eggs and set aside.
Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook 3 to 4 minutes, or until tender-crisp.
While the asparagus is cooking, fill a large bowl with ice and water. Transfer the cooked asparagus to the ice bath to stop the cooking process and preserve the bright green color.
When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.
For the sauce, mix all of the ingredients together in a small bowl.
To serve, arrange the asparagus spears on individual plates or a platter and spoon the sauce generously over the middle of the spears. Sprinkle the chopped eggs and chives over the sauce.