A delightful salad that may be served on a bed of lettuce, Mushroom and Asparagus Mayonnaise makes an excellent accompaniment to cold roast meat.
8 oz. button mushrooms, wiped clean and thinly sliced
1 lb. asparagus, cooked and sliced into
8 fl. oz. mayonnaise
1 tablespoon finely chopped fresh chives
2 hard-boiled eggs, thinly sliced
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoon salt
½ teaspoon black pepper
First prepare the dressing. In a medium-sized mixing bowl, combine all the dressing ingredients, beating with a fork until they are well blended. Add the sliced mushrooms and set aside to marinate for 30 minutes.
Add the sliced asparagus, mayonnaise and chives to the mushroom mixture and mix well, being careful not to mash the asparagus.
Transfer the mixture to a large serving dish. Garnish with the egg slices and serve immediately.