All week I'd been looking for a reason to make Orangette's egg salad, and Alan's birthday barbecue tomorrow sounded like the perfect occasion. But by the time today came around I was sans mushrooms but in possession of all these springtime vegetables from last weekend's farmer's market, and this variation (verging on full-scale re-imagining) seemed like a good idea too. Makes about a quart.
2 leeks, sliced
1 bunch asparagus, stems cut on the bias into bite-sized pieces, tips reserved
amount of snap peas equal in volume to the asparagus, ends trimmed off
8 hard-boiled eggs, roughly chopped
2/3 c mayonnaise
juice of 2 Meyer lemons
heaping spoonful whole-grain dijon mustard
3 T finely chopped mint (specifically, pineapple mint from the balcony)
salt and pepper
Chop the veggies and get the eggs cooking if they aren't already. Saute the leeks in the oil over medium heat for about 10 minutes. Add the asparagus stems and cook for a few minutes until brightening, then add the asparagus tips and snap peas and cook until everything is bright green and both a bit tender and a bit crunchy. Take a quick break to eat the sausage, cauliflower, and kale soup that Lester's been making on the other half of the stove, and peel and chop the eggs while he has seconds. Transfer the veggies to a mixing bowl and gently stir in the eggs. Cover with plastic wrap, stick in the fridge, and pop out to the cinema for a couple hours. When you get back, stir together the rest of the ingredients in a little bowl and fold the dressing into the salad. (Since it's not quite bedtime yet, whip up the custard for some ice cream.) Put back in the fridge overnight, and adjust the seasonings the next morning before bringing along to a long day of assorted parties.