Asparagus Salad with Creamy Dijon Mustard Sauce and Chopped Hard-Boiled Eggs
I love this springy salad of bright green asparagus spears and chopped hard boiled eggs in a creamy Dijon sauce, and it’s perfect for Easter or Mother’s Day. You can serve it as a first course — a welcome change from leafy greens — or a tasty accompaniment to poached salmon or honey baked ham.
Begin by hard boiling the eggs. The best way is to cover them with an inch of water and then bring to a boil. Remove the pot from the heat, cover with a lid and let sit for 14 minutes.
Cool the eggs in an ice bath or simply run them under cold water to stop the cooking process.
Peel and finely chop the eggs and set aside.
For the asparagus, first trim off the bottom ends.
In a skillet large enough to hold the asparagus horizontally, bring six cups of salted water to a boil. Boil the asparagus for 3-4 minutes, or until tender-crisp. Be careful not to overcook it — no one likes mushy asparagus.
Shock the asparagus in an ice bath to stop the cooking process and preserve the bright green color.
For the dressing, simply combine the mayonnaise, Dijon mustard, red wine vinegar, water, salt and pepper in a bowl.
Finally, to assemble the salad, remove the asparagus spears from the ice bath and dry on a clean dishtowel. Arrange the spears on a platter or individual plates and spoon the sauce generously over top. Sprinkle the chopped egg and chives over the sauce and serve.
Recipe adapted from Jacques Pepin’s More Fast Food My Way
- 3 large eggs
- 2 bunches thick asparagus spears, bottom ends trimmed
- 1 tablespoon minced fresh chives, for garnish
- 1/2 cup mayonnaise, best quality such as Hellmann's
- 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 chop the eggs and set aside.
- Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook 3-4 minutes, or until tender-crisp. While the asparagus is cooking, fill a large bowl with ice and water. Transfer the cooked asparagus to the ice bath to stop the cooking process and preserve the bright green color. When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.
- For the sauce, mix all of the ingredients together in a small bowl.
- 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.