Egg and Asparagus Salad

Instructions

1. Step 1

   Fill a large bowl with ice water and set it aside.

   Cookware: large bowl

2. Step 2

   Place the eggs in a saucepan and cover them with cold water. Bring to a boil over high heat, cover, remove from the heat, and leave for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: saucepan

3. Step 3

   Transfer the eggs to the ice water with a slotted spoon. Cool for 5 minutes, then peel and quarter them.

   Timer: 5 min (fixed)

   Cookware: cutting board, knife, large bowl, slotted spoon

4. Step 4

   Return the saucepan of water to a boil over high heat. Add the asparagus, reduce to medium heat, and cook until bright green and tender-crisp, about 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 500.0 gr Asparagus

   Cookware: saucepan

5. Step 5

   Drain the asparagus in a colander, rinse briefly under cold water, and leave it to drain thoroughly. Arrange it with the quartered eggs on a serving platter.

   Cookware: colander, serving platter

6. Step 6

   Whisk the olive oil, lemon juice, Dijon mustard, salt, and black pepper until combined.

   Ingredients used: 1.0 gr Black Pepper, 10.0 gr Dijon Mustard, 45.0 ml Extra Virgin Olive Oil, 4.0 gr Fine Salt, 20.0 ml Lemon Juice

   Cookware: mixing bowl, whisk

7. Step 7

   Drizzle the vinaigrette over the asparagus and eggs, then scatter the chives on top. Serve promptly or refrigerate until chilled.

   Ingredients used: 10.0 gr Chive

   Cookware: serving platter