Cook a tied bunch of asparagus spears (about 1
lb.) in boiling, salted water with 1 teaspoon sugar added until
tender, about 20-30 minutes. Drain, cool, and cut into smaller
Arrange on serving dish, top with 2 diced
hard-cooked eggs, garnish with 2 Tablespoons chopped chives, and
lace with mayonnaise seasoned with a little salt and sugar.