Serious Eats: Recipes
Serious Salads: Asparagus with Dijon Mustard Sauce and Chopped Hard Boiled Egg
This springy salad of bright green asparagus spears and chopped hard boiled eggs in a creamy Dijon mustard sauce is perfect for Easter brunch. You can serve it as a first course—a welcome change from leafy greens—or side to poached salmon or honey baked ham.
Recipe adapted from Jacques Pepin's More Fast Food My Way
About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.