Ingredients

1 pound medium-size asparagus

6 hard-cooked eggs, coarsely chopped

2 tablespoons coarsely chopped fresh dill leaves

1/3 cup mayonnaise

1 teaspoon Dijon mustard

Coarse salt and black pepper

Preparation

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

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

  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 (without bread) 240 calories, 6g carbs, 10g protein, 20g fat, 270 mg cholesterol