This is the quintessential spring and summer salad for me, particularly because Connecticut is home to the largest asparagus grower in New England and also because my friend Rose has chickens and gives me fresh eggs! You can’t get better than this.
1 large bunchasparagus, bottom 2inches removed and discarded (or saved for making stock), remaining spears cut on the diagonal into 1-inch pieces
1tablespoonorganic extra-virgin olive oil
2 hard-cooked eggs, finely chopped
Fill a medium pot halfway with water. Cover and bring to a boil over high heat, then add alittle sea salt. Set a colander over the pot of boiling water and add the asparagus. Cover and steam the asparagus for about 2 minutes, until it turns bright green.
Remove from the colander and arrange on a platter. Drizzle the olive oil evenly over the top, then sprinkle lightly with sea salt. Scatter the hard-cooked eggs evenly over the top.