This recipe is adapted from Ten: All the Foods We Love and 10 Perfect Recipes for Each by Sheila Lukins, the book we are featuring this coming week as our Cook the Book entry (you can either try to win the book starting Monday or you can order it today from Amazon.com). Serve it with the best black or pumpernickel bread you can find.
Sunday Brunch: Asparagus Egg Salad
About This Recipe
- 1 pound medium-size asparagus
- 6 hard-cooked eggs, coarsely chopped
- 2 tablespoons coarsely chopped fresh dill leaves
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- Coarse salt and black pepper
Cut the tips from the asparagus (about 1 inch long). You should have about 1 cup.
Bring a small pot of salted water to a boil. Add the asparagus tips and cook until they are just tender, 2 to 3 minutes. Drain, rinse under cold running water, and drain again. Pat the tips dry and set them aside.
Place the chopped eggs in a bowl and season them lightly with salt and pepper. Toss with the dill.
Combine the mustard and the mayo in a small bowl, and fold this mixture into the eggs. Then gently fold in the asparagus tips. Serve immediately, or cover and refrigerate for up to 4 hours before serving.