Asparagus Salad

Chopped egg adds richness to our creamy sauce that pairs perfectly with spring-fresh asparagus. Try it on chicken and fish too. To make: Whisk 2 Tbs. mayo, 2 Tbs. vinegar and 2 Tbs. olive oil; stir in 2 chopped, peeled hard-cooked eggs. Season to taste with salt. In pot of salted boiling water, cook 1 bunch asparagus until tender; drain. Top with egg mixture, then Parmesan cheese.