Sunday Brunch: Asparagus Egg Salad
It's officially spring, and that means serious eaters turn their attention to asparagus, which could easily be designated the official food of spring.
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.
Asparagus Egg Salad
- serves 4 -
Ingredients
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
Procedure
1. Cut the tips from the asparagus (about 1 inch long). You should have about 1 cup.
2. 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.
3. Place the chopped eggs in a bowl and season them lightly with salt and pepper. Toss with the dill.
4. 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.
View other entries from Sunday Brunch.
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9 Comments:
Also delicious is an omelet with asparagus and mozzerella
MACDodge at 10:28AM on 03/22/09
mmmmmm
callmenaomi at 11:56AM on 03/22/09
Wish I saw this earlier, I would have saved some for this salad to stick in my sandwich. We stuck most of our 2 lb of asparagus in a blender, saving a few tips as eye candy, and made cream of asparagus soup...with mushrooms and potatoes. I guess it could be cream of potato soup with mushrooms and asparagus, or ...
Cassaendra at 2:24PM on 03/22/09
Does one really need a recipe for egg salad? Is it just me that wonders this?
shaogo at 6:52PM on 03/22/09
It's too bad we can't edit our comments. Perhaps I should've put this more delicately. I believe that more people need instruction in how to properly cook a hard-cooked egg than need instruction in making a simple egg salad.
About the recipe: The combination of egg salad and asparagus is all good but I think the asparagus should be cooked soft, else you've a clash of textures. This recipe cries out for canned asparagus (God forgive me) that's been patted dry.
Fresh asparagus is best with as little adornment as possible, in my humble opinion. A bit of butter and salt and pepper are just enough. I also stir-fry the cut-up spears with garlic and olive oil.
shaogo at 6:58PM on 03/22/09
Sometimes I just discover a recipe that is simple, delicious, and satisfying, and I want to share it with serious eaters. I recognize that the texture of the eggs and the asparagus are entirely up to the person making this recipe. I love asparagus with butter and salt, but I also love it the way Sheila Lukins conceived it with this recipe.
Ed Levine at 8:53PM on 03/22/09
I think the concept of slightly crispy asparagus tips with the soft eggs sounds divine. I would definitely try this.
mnrobb at 9:03AM on 03/23/09
The thought of the soft textured eggs with the slightly crispy asparagus tips is very appealing to me...no soft mushy spears or tips for me thank you! I often saute onion and mushrooms with butter and wine (season w/salt, pepper and bitsy bit of crushed red pepper flakes, cayenne or cajun seasoning)...then add sliced asparagus just for the last minute or two...then toss in my favorite hot pasta and some cheese (parmesan, asiago, romano - or a combo) with a bit of the pasta water...toss in the skillet a bit...mmmmm...Plate it on top of a bed of baby spinich and arugula, top with a really soft poached egg...divine!
pjacob01 at 11:41AM on 03/23/09
I just made this - so simple and delicious.
geekyguy at 7:50PM on 03/23/09