2 pounds asparagus, trimmed and peeled 1/2 teaspoon salt (or to taste) 2 hard-cooked eggs 3 tablespoons white wine vinegar 4 tablespoons olive oil Freshly ground pepper to taste
Directions:
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.
