Ingredients

The following ingredients have 4 Servings
  • 500 grams tortiglioni, (or any pasta you prefer, cooked, drained, and cooled)
  • 12 spears asparagus, (cut into 1 inch pieces)
  • 12 large hard boiled eggs, (chopped (yolks discarded))
  • 1 stalk celery, (finely chopped)
  • 2 medium carrots, (finely julienned)
  • 1 small onion, (finely chopped)
  • 1/4 cup fresh parsley, (chopped, plus more for garnish)
  • 1 teaspoon butter, (salted)
  • 1 cup mayonnaise
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup corn, (cooked and cooled)

Instruction

  • In a small skillet, over medium heat, add the butter and saute the asparagus until just cooked - about 3 minutes.  Remove from heat and allow to cool.
  • In a large mixing bowl, whisk together the mayonnaise, pepper, garlic powder,  milk, and parsley.
  • Add the pasta, eggs, asparagus, celery, carrots, onion, and corn to the mixing bowl.  Toss everything well to combine.
  • Taste for seasoning; add more salt if needed.  Serve immediately, or chill for an hour or two for best results.