Got those dyed eggs and ham hangin' around the fridge from Easter. Here's a delicious (and pretty healthy way) to use 'em up. Better hurry cuz they're gettin' old:
Easter Leftovers Asparagus Salad
-Break 1 bunch fresh asparagus into thirds (optional) then blanch in boiling water.
-Dice leftover Easter ham & slice hard boiled Easter eggs.
-Top asparagus with ham and egg in salad bowl.
-Combine 2 teaspoons red wine vinegar, 2 teaspoons olive oil and 1 teaspoon dijon mustard and a pinch of salt to make dressing.
-Serve and enjoy… less leftovers in your fridge!