Asparagus Salad With Hard-Boiled Eggs

• 1 pound asparagus
• 2 hard-boiled eggs
• 2 tablespoons champagne vinegar or sherry vinegar, or 1 tablespoon each fresh lemon juice and vinegar
• 1/4 cup extra virgin olive oil
• 2 teaspoons capers, rinsed and chopped
• 2 tablespoons chopped fresh parsley or a mixture of parsley, chives and tarragon
• Salt
• freshly ground pepper to taste

1. Snap the woody ends off the asparagus.
2. Steam for five minutes.
3. Refresh with ice-cold water, then drain and dry on paper towels.
4. Cut into 1/2-inch pieces.
5. Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
6. In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil.
7. Season with salt and pepper to taste.
8. Add the asparagus, capers and herbs, and toss together.
9. Add the chopped egg yolks and whites, then toss together again and serve.

asparagus, eggs, champagne vinegar, extra virgin olive oil, capers, fresh parsley, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1012567 (may not work)