Asparagus egg salad

I found this one on Serious Eats last weekend and have been dying to try it! Nothing says spring to me like asparagus! I have also been getting fresh-from-the-farm eggs recently (I am lucky and have two great local sources), and they make this recipe all that much better. I made it tonight and just had a couple bites, saving most for lunch tomorrow. It was amazing... and I think it will be even better tomorrow!

Pardon the whoo-hoo food styling above. It's packed up and ready for my brown-bag lunch tomorrow!

Asparagus Egg Salad
1 pound medium-size asparagus

6 hard-cooked eggs, coarsely chopped

2 tablespoons coarsely chopped fresh dill leaves

1/3 cup mayonnaise

1 teaspoon Dijon mustard

Coarse salt and black pepper

Cut the tips from the asparagus (about 1 inch long). You should have about 1 cup.

Bring a small pot of salted water to a boil. Add the asparagus tips and cook until they are just tender, 2 to 3 minutes. Drain, rinse under cold running water, and drain again. Pat the tips dry and set them aside.

Place the chopped eggs in a bowl and season them lightly with salt and pepper. Toss with the dill.

Combine the mustard and the mayo in a small bowl, and fold this mixture into the eggs. Then gently fold in the asparagus tips. Serve immediately, or cover and refrigerate for up to 4 hours before serving.

So, what I did differently: I can't bring myself to use only tips. I used up most of the asparagus stalks, so my egg to asparagus ratio was weighted more toward the asparagus end of things. Which is the way I like it! Enjoy!