Serves 4 Ingredients: 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. home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design