serves: 4 servings
2 pounds asparagus, trimmed and peeled
½ teaspoon salt
2 hard-boiled eggs
3 tablespoons white wine vinegar
4 tablespoons olive oil
freshly ground pepper, to taste
In a large nonreactive pot, steam or boil the asparagus with lightly salted water just until tender, about 6 minutes. Drain immediately in a colander and refresh under cold running water. Pat the asparagus dry and cut into 1/2-inch pieces. Separate the egg whites and yolks, and coarsely chop each. In a bowl, blend the vinegar, oil, salt and pepper. Add the asparagus and toss well. Add the egg whites and yolks, and combine thoroughly.