Asparagus Egg Salad
Recipe By: Charleen Gibson
Serving Size: 4
10 ounces asparagus spear, frozen
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon onion -- grated
1 teaspoon mustard -- prepared
2 large eggs, hard-boiled
Cook 1-10 ounce package of frozen asparagus spears according to
package directions. Drain. Place in shallow dish.
Combine the oil, vinegar, onion and mustard. Drizzle over the
asparagus. Reserve about 1 tablespoon of the dressing. Chill well,
about 1 1/2 hours.
Slice the eggs and arrange over the asparagus. Spoon reserved
dressing over the eggs.
Source: "from an old cookbook her grandmother had"
Per Serving (excluding unknown items): 118 Calories; 10g Fat (70.1%
calories from fat); 5g Protein; 4g Carbohydrate; 1g Dietary Fiber;
106mg Cholesterol; 52mg Sodium. Exchanges: 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates