Asparagus Salad

 

1 pound (450g) white asparagus

1 teaspoon salt & 1 teaspoon sugar

3 tablespoons (42g) mayonnaise 

1-2 tablespoons (15-30ml) heavy cream

2 hard boiled eggs

1 tablespoon fresh parsley, chopped

1 teaspoon Worcestershire sauce

1 teaspoon lime juice

salt & pepper to taste

1. peel asparagus. Cut ends. Cut rest of asparagus in 2 inch pieces

2. in a saucepan, bring water to a boil, add salt & sugar, and cook asparagus depending on thickness from 5 to 8 minutes approximately. Strain and allow to cool

3. finely chop boiled eggs. Mix asparagus with rest of ingredients. Place in refrigerator