Sunday Brunch: Asparagus Egg Salad

• 1 pound medium-size asparagus
• 6 hard-cooked eggs, coarsely chopped
• 2 tablespoons coarsely chopped fresh dill leaves
• 1/3 cup mayonnaise
• 1 teaspoon Dijon mustard
• Coarse salt and black pepper

1. Cut the tips from the asparagus (about 1 inch long). You should have about 1 cup.
2. Bring a small pot of salted water to a boil. Add the asparagus tips and cook until they are just tender, 2 to 3 minutes. Drain, rinse under cold running water, and drain again. Pat the tips dry and set them aside.
3. Place the chopped eggs in a bowl and season them lightly with salt and pepper. Toss with the dill.
4. Combine the mustard and the mayo in a small bowl, and fold this mixture into the eggs. Then gently fold in the asparagus tips. Serve immediately, or cover and refrigerate for up to 4 hours before serving.

asparagus, eggs, dill, mayonnaise, mustard, salt

Taken from www.seriouseats.com/recipes/2009/03/sunday-brunch-asparagus-egg-salad.html (may not work)