Asparagus Salad with Hard-Boiled Eggs and Creamy Dressing

Source: Once Upon a Chef

Ingredients

For the Salad

• 3 large eggs
• 2 bunches thick asparagus spears, bottom ends trimmed
• 1 tbsp fresh chives, minced, for garnish

For the Sauce

• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp water
• 1 tbsp red wine vinegar
• pinch salt
• a few grinds black pepper

Method

1. Hard-boil the eggs, cool, peel, chop, and set aside.

2. Bring 6 cups water and 4 tsp salt to a boil in a large shallow pot. Add the asparagus and cook 3 to 4 minutes, or until tender-crisp. Put in an ice bath or cold water to stop the cooking, then place on a dish towel to dry.

3. For the sauce, mix all of the sauce ingredients together in a small bowl.

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.