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Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Makes 4 servings
Photo: Iain Bagwell; Styling: Buffy Hargett

How to Make It

Trim asparagus; cook in boiling salted water to cover 1 to 2 minutes or until crisp-tender. Drain. Plunge into ice water; drain. Toss with vinegar, olive oil, salt, and pepper. Place on a serving platter; top with grated egg, sautéed sausage, and chopped fresh chives. Serve with hot sauce.

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