Asparagus Salad

Directions

1. In a large nonreactive pot, steam or boil the asparagus with lightly salted water just until tender, about 6 minutes.
2. Drain immediately in a colander and refresh under cold running water.
3. Pat the asparagus dry and cut into 1/2-inch pieces. Separate the egg whites and yolks, and coarsely chop each.
4. In a bowl, blend the vinegar, oil salt and pepper.
5. Add the asparagus and toss well.
6. Add the egg whites and yolks, and combine thoroughly