Check your farmer's market for spring's first green and white asparagus to star in this refreshing salad.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Snap off and discard woody bases from asparagus. Cook asparagus, covered, in a small amount of boiling water for 4 to 8 minutes or until crisp-tender. Drain; cool.

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  • For dressing, in a bowl stir together mayonnaise, mustard, vinegar, and hot pepper sauce. Cover; chill 2 to 24 hours.

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  • To serve, line 4 salad plates with lettuce. Top each with asparagus, egg, tomatoes, and, if desired, watercress. Serve with dressing. Makes 4 side-dish servings.

Tips

Cook asparagus spears and hard cook the eggs. Cover asparagus and chill both asparagus and eggs up to 24 hours ahead. (Do not peel eggs until ready to use.) Stir dressing together; cover and chill up to 24 hours.

Nutrition Facts

163 calories; 14 g total fat; 2 g saturated fat; 115 mg cholesterol; 210 mg sodium. 5 g carbohydrates; 2 g fiber; 5 g protein; 124 RE vitamin a; 20 mg vitamin c; 20 mg calcium; 1 mg iron;

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