Asparagus and egg salad

Yield: 4 servings

Measure Ingredient
10 ounces Asparagus spears, frozen
½ teaspoon Salt
1½ teaspoon Mustard, prepared
2 tablespoons Oil, salad
2 tablespoons Vinegar
2½ tablespoon Onion, minced
2 Eggs, hard-cooked; sliced

Cook asparagus according to package directions; drain, and place in a flat dish. Combine all ingredients except eggs and pour over asparagus; chill 2 hours. Drain and serve with slices of hard-cooked egg.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 02-12-95

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