Asparagus with Lime Aioli, Egg and Green Onion

• From: California Asparagus Commission

Ingredients

• 1- 1/2 lbs large asparagus, trimmed

• salt, as needed

• 1/2 cup mayonnaise

• 2 Tbs olive oil

• 2 Tbs water

• 1 Tbs fresh lime juice

• 1 large clove garlic, finely chopped

• 2 hard-cooked eggs, roughly chopped

• 3 Tbs thinly sliced green onion

This tasty salad works well as a light main dish for brunch, lunch, or as a festive spring side dish.

Directions

• Put asparagus into a large skillet of salted, boiling water. Boil until tender-crisp, about 3 minutes. Drain well; spread on paper towel to cool.
• Meanwhile, to make aioli, mix mayonnaise with olive oil, water, lime juice, and garlic; reserve. Over a piece of wax paper or paper towel, force egg through a sieve with the back of a wooden spoon, making sure to scrape off the egg that clings to the underside of the sieve.
• Arrange asparagus on a platter, then drizzle with reserve aioli. Sprinkle with egg, then green onion. Lightly season with salt.