Sunday Brunch: Asparagus Egg Salad

1. 1

   Cut the tips from the asparagus (about 1 inch long). You should have about 1 cup.

2. 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. 3

   Place the chopped eggs in a bowl and season them lightly with salt and pepper. Toss with the dill.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.