Asparagus and egg salad
4 servings
Ingredients
| Quantity | 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 | |
Directions
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