Asparagus with Dijon Mustard and Chopped Hard Boiled Egg
Adapted from Jacques Pepin, this salad is a nice change from the green, leafy variety. It can be a satisfying lunch or the start to any meal.
For the Salad:
• 2 large eggs
• 1-2 bunches asparagus spears, bottom ends trimmed (about 1 pound)
• 1 tablespoon minced fresh chives, for garnish
For the Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons water
• 1 tablespoon red wine vinegar
• Pinch salt
• A few grinds freshly ground black pepper
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.
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.
Meanwhile, mix mayonnaise, mustard, water, and vinegar in a small bowl and whisk to combine. Season to taste with salt and pepper. (you might have extra sauce)
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