Springtime Salad Recipe

Steam or boil asparagus until tender but still firm, 4 to 5 minutes. Boil fiddleheads for 15 minutes. Refresh under cold running water. Drain well and set aside.

In small skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat; add mushrooms, sprinkle with salt and sauti for 3 minutes or until light golden. Set aside.

Separate whites from yolks; dice whites finely and set aside. Mash yolks in small bowl; beat in mustard, vinegar, remaining oil, and salt and pepper to taste. Stir in chives. (Recipe ingredients can be prepared ahead to this point, covered and refrigerated for up to 8 hours. Bring to room temperature before proceeding.)

Arrange lettuce leaves on large serving platter. Mound fiddleheads on lettuce. Arrange asparagus spears and mushrooms. Sprinkle egg whites over vegetables. Stir dressing well; pour over salad.