Springtime Layered Egg and Asparagus Salad

• 2 Tbs. olive oil
• 2 cups French or sourdough bread cubes
• 1/2 cup low-fat or regular mayonnaise
• 1/4 cup lemon juice
• 2 Tbs. olive oil
• 1/2 cup dill leaves
• 2 to 3 tsp. truffle oil, optional
• Salt and freshly ground black pepper to taste
• 1 lb. asparagus, trimmed and cut into 2-inch lengths
• 2 cups halved grape or cherry tomatoes
• 5 hard-boiled eggs, peeled and sliced
• 3 Tbs. capers
• 4 scallions, trimmed and sliced
• 1 cup cubed low-fat Swiss-style cheese or regular havarti cheese

1. To make Croutons: Warm olive oil in nonstick skillet over medium-high heat.
2. Add bread cubes, and toast them, tossing often, until crisp and nicely browned, about 6 minutes.
3. Set aside to cool.
4. To make Dressing: Place mayonnaise, lemon juice, olive oil, dill, truffle oil if using, salt and pepper into blender or food processor, and process until dill is finely chopped.
5. Set aside.
6. To prepare Salad: Steam or blanch asparagus until tender, 30 seconds to 2 minutes, depending on thickness.
7. Drain, and refresh under cold water.
8. Set aside.
9. Layer salad ingredients in 2-quart glass bowl.
10. Start with 1 cup tomatoes, then in order add eggs, capers, scallions and cubed cheese.
11. Top with remaining tomatoes and asparagus.
12. To serve, drizzle with dressing, and sprinkle top with croutons.

olive oil, bread cubes, lowfat, lemon juice, olive oil, dill, truffle oil, salt, lengths, tomatoes, eggs, capers, scallions, cheese

Taken from www.vegetariantimes.com/recipe/springtime-layered-egg-and-asparagus-salad/ (may not work)