Asparagus, lemon, and egg seem to show up together a lot. One can reasonably assume thats because theyre delicious together (they are). Hard-boiled eggs are just easier to deal with than poached eggs, and the other benefit is that theyre eaten cold. The protein in the quinoa and egg make this a great main course salad, and you could easily add more greens, herbs or other veggies.
Egg salad comes in many styles. Typically I load mine with tons of celery and pickles, and use more lemon juice than mayo. This was a bit of an opportunistic recipe, since I had half of an avocado sitting in my fridge and a bit of leftover pre-made pesto. But the combo was a winner! Open-faced on a piece of toast, this makes a great lunch.