asparagus and egg salad with walnuts and mint

Post navigation Previous post: melting potatoes Next post: fig newtons asparagus and egg salad with walnuts and mint I found my new favorite spring lunch salad while I was hiding from a pot of brisket, which is the kind of thing that happens three days after Passover. Day one (which is actually day two or three after you’ve cooked thet we eat long-cooked, saucy slabs of beef more often? Day two isn’t so bad either, albeit a touch less enthusiastic: yay, brisket. Day three is: my god this isn’t natural, nobody should eat this much brisket, what am I going to do? I cannot waste food. It’s too long into the brisket’s lifespan to freeze it now. And my thoughts turned to the vibrant green asparagus stalks we’d had with it, and that brisket was instantly relegated to a side dish. I wasn’t even a little bit surprised that I found inspiration for asparagus in the Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if y...