While perhaps more of a breakfast or brunch sort of deal, we’re going with it, because this is a favorite and eggs for dinner is a thing.

You make a delicious egg salad that is acting as more of a sauce, than deli side, and it fills out a dish of roasted asparagus. We serve ours with toast and everyone (ok fine, not my kids, they use crackers) piles the asparagus and egg salad on top. Be warned that I like my egg salad generously seasoned with too many herbs and mustard and lemon. Reduce the amounts if you prefer a milder flavor profile. Spring! I can see you!