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Asparagus Salad recipe (Salad)

Yield: 4 servings

2 lb asparagus, trimmed and peeled
½ teaspoons salt
2   hard-cooked eggs
3 tablespoons white wine vinegar
4 tablespoons olive oil
some   freshly ground pepper to taste

Posted by Irene on Mar 2, 2008


n a large nonreactive pot, steam or boil the asparagus with lightly salted water just until tender, about 6 minutes. Drain immediately in a colander and refresh under cold running water. Pat the asparagus dry and cut into ½" pieces. Separate the egg whites and yolks, and coarsely chop each.

In a bowl, blend the vinegar, oil salt and pepper. Add the asparagus and toss well. Add the egg whites and yolks, and combine thoroughly.

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