Serious Salads: Asparagus with Dijon Mustard Sauce and Chopped Hard Boiled Egg Recipe

Directions

1. 1.

   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 roughly chop the eggs and set aside.

2. 2.

   Fill a medium bowl with ice water and set aside. Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook until tender-crisp, 3 to 4 minutes. Transfer the cooked asparagus to the ice bath. When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.

3. 3.

   Meanwhile, mix mayonnaise, mustard, water, and vinegar in a small bowl and whisk to combine. Season to taste with salt and pepper.

4. 4.

   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.