Make this side dish for Easter dinner using the eggs that cracked during dyeing. I mean really, nobody ever wants the cracked eggs which really makes no sense since you end up cracking them anyway.
Don’t worry if you think the kids won’t eat this, simply knock the egg off the asparagus and tell them to start chewing or forget the carrot cake for dessert.
1 bunch asparagus, stems snapped where they naturally want to break
1 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons dijon mustard
a pinch Kosher salt
a pinch or two of fresh black pepper
2 hard-boiled eggs, chopped
1. Insert a steamer basket into a large pot. Place the trimmed asparagus in the steamer basket and bring the water to a boil. Steam until the asparagus turns bright green.
2. While the asparagus is steaming, prepare an ice water bath.
3. Remove asparagus and place immediately into the ice water for a minute or two. Remove from the ice water, pat dry, and place on a platter.
4. In a small bowl combine the olive oil, red wine vinegar, mustard, salt and pepper and whisk well. Drizzle over the asparagus and then top with the hard-boiled eggs.