Guest guest Posted April 12, 2006 Report Share Posted April 12, 2006 Asparagus Brunch Egg Salad Sandwiches Eggs and asparagus are a great combo. Late morning, the day after Easter, serve this egg salad on toasted country bread. 1 lb. medium sized asparagus spears 6 hard cooked eggs, coarsely chopped 2 TB coarsely chopped fresh dill Salt and ground black pepper, to taste 1/3 cup mayonnaise 1 tsp. Dijon mustard Toasted slices of bread, optional Cut the tips off the asparagus, about 1 " long; you should have 1/2 cup. Bring a small pot of salted water to a boil. Cook the asparagus tips until they are just tender, about 2 to 3 minutes. Drain, cool under cold water, drain well and pat dry. Set aside. Combine the chopped eggs in a bowl with the dill, salt and pepper. Stir in the mayonnaise and mustard. Gently fold in the asparagus tips. Cover and refrigerate for up to 4 hours before serving with toasted bread, if desired. Serves 4. Nutrition Information: Per serving (without bread) = 240 calories, 6 g carbs, 10 g protein, 20 g fat, 270 mg cholesterol. Recipe from: Sheila Lukins. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.