The diced smoked sausage was an added extra to the fresh asparagus that had been cooked in boiling salted water, drained, and then plunged into ice water to make it crisp-tender.
We enjoyed this dish served both hot and cold. It was a great accompaniment to the grilled-chicken main course (more on that later this week). A little hot sauce (I used Tabasco) was the perfect crowning touch.
1 pound fresh asparagus
1 teaspoon cider vinegar
1 teaspoon extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 grated hard-cooked egg
2 tablespoons sautéed finely diced spicy smoked sausage (I used turkey sausage)
1 teaspoon chopped fresh chives
Trim fresh asparagus. Cook in boiling water to cover 1 to 2 minutes or until crisp-tender. Drain. Plunge asparagus into ice water; drain. Toss with cider vinegar, olive oil, salt (I used salt substitute), and pepper. Place on a serving platter; top with grated hard-cooked egg, sausage, and chives. Serve with hot sauce. Makes 4 servings. (Source: Southern Living, April 2013)