This is the perfect salad for spring. It’s so perfect, in fact, that I wish I’d come up with the idea on my own. I found this recipe while browsing through my April Cooking Light magazine and instantly knew that I had to make it. I’ve made this salad a few times now, and it’s a keeper. Kris loves when I make specific salads instead of throwing on a little bit of every vegetable in the fridge. This charred asparagus, arugula, and egg salad will also looks beautiful when plated. People will think you slaved for hours.
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