Here is a great use for those leftover hardboiled eggs! This salad is even better the next day for lunch.
2 lbs fresh asparagus, cleaned and trimmed
6 scallions, cleaned and trimmed
1 1/2 tps kosher salt
3 tbsp olive oil
2 tbsp red wine vinegar
1/2 tsp freshly ground pepper
4-6 hardboiled eggs, cut into quarters
Bring a pot of salted water to a boil, add asparagus and scallions and cook for about 6 minutes or until desired doneness. They should be tender, but not too mushy. Lift out and rinse under very cold water or dip in ice bath. Drain and spread out on a paper towel; pat dry.
Slice asparagus and scallions on a diagonal into 2 inch lengths; toss well with salt, pepper, olive oil and vinegar. Arrange salad on a serving plate and garnish with quartered eggs. Serves 6