Egg Salad with Cashew Mayo & Asparagus

Ingredients

Cashew Mayo:
• 1 recipe Cashew Mayo with optional parsley
Egg Salad:
• 4 eggs (See The Best Eggs are Pasture-raised Organic)
• 2 green onions
• Handful chopped parsley
Asparagus:
• One pound asparagus
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
Green Salad:
• Handful salad greens
• 1 whole tomato
• Handful any sprouts (I used daikon radish sprouts)
• Handful Kalamata olives

Instructions

Cashew Mayo:
1. Prepare easy Cashew Mayo in a blender or food processor. At the end add a handful of optional parsley or herbs, and blend briefly so they're in chunks.
Hard-boil Eggs:
2. Place eggs in a medium saucepan and cover with cold water. Heat to boiling over high heat. Then turn down to simmer for 15 minutes - set the timer.
Asparagus:
3. Trim the asparagus and place in a shallow skillet with ¼-inch water. Bring the water to a boil over high heat. Then turn the heat down and simmer 2-4 minutes until the asparagus is al dente, or as you like it. Remove from heat. Get out two large plates and serve the asparagus on the side of each plate. Sprinkle with salt, pepper, olive oil, and lemon juice.
Green Salad:
4. Arrange the salad greens on the 2 eating plates. Add tomato, sprouts, olives, and anything else you'd like. Top each one with a few tablespoons of the cashew mayo.
Egg Salad:
5. When the timer goes off, drain the eggs and plunge them in cold water - this helps pull the shell away from the egg. Shell the eggs and place them in a small mixing bowl. With a pastry cutter or fork, cut them into bite-size chunks. Add 2-3 tablespoons cashew mayo, green onions, parsley, salt and pepper to taste. Mix well and spoon the egg salad onto the plates. Eat.