Chopped Asparagus Salad with Eggs, and a Chive Vinaigrette

Step 1: Dressing ... I tend to like a tart/tangy dressing; but, you can customize this to your liking. I tend to go light on the olive oil; but, if you like a heavier dressed salad, add a bit more olive oil. Mix all the ingredients in a small bowl or measuring cup, and set to the side.

Step 2: Eggs ... Use whatever method you prefer to make the hard boiled eggs. I like to put the eggs in a pot of cold water - bring to a light boil - cover, and turn off the heat. Twelve (12) minutes later. Perfect eggs. Rinse under cold water and peel. I suggest you use whatever cooking method you are comfortable with. Make sure to cool before dicing.

Step 3: Asparagus and Squash ... Note: I don't think, that the pencil thin asparagus works well in this recipe. I prefer a thicker asparagus; which I blanch, to take away that bitter raw flavor. It only takes a minute, but, it's really worth it. I also blanch the squash for just a few seconds too.

Step 4: Asparagus - I do trim the tough ends; then, cut into small bite size pieces. The tips, you can just cut in half, you don't want to cut them too small. Once diced, set to the side in a small bowl.

Step 5: Squash - I cut lengthwise, and lightly de-seed, then cut in half again lengthwise, and dice.

Step 6: Blanched Vegetables ... Bring a small pot of water up to medium high heat, a light boil. Add the asparagus and cook 1 minute just until the asparagus becomes bright green and slightly tender - NO longer. When, they are small diced, they don't take any time. Then, immediate transfer using a slotted spoon or spider to a bowl of ice water. Let them cool a minute or two. Then, remove to a plate lined with a paper towel to drain and cool, Squash, the same method; but only for 30 seconds. Then, transfer to the same bowl of ice water, but just for 30 seconds - you don't want them to sit in water too long. Remove to the same plate with the asparagus to drain and cool.

Step 7: Salad ... Add the cooled asparagus, squash; chopped celery, shallots, scallions, and herbs to a bowl and mix. Then, add some of the dressing, and toss to combine. Dress according to how you like it. I tend to lightly dress mine - it is a personal choice.

Step 8: Serve and ENJOY! ... I like to serve on a flat serving platter vs a bowl. Top the salad with chopped eggs mixed with the chives; and, I like to drizzle a bit more dressing over the top. Garnish with a few lemon slices. A perfect summer salad. And, it is delicious served with grilled fish or chicken. It is light, refreshing, and healthy.