Use your favorite asparagus for this. For the best flavor, make it 30 minutes ahead. We had it on young spinach leaves.
Time includes marinating the asparagus and boiling eggs.
To roll-cut: cut the end off of the asparagus at an angle, roll asparagus 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface.
Cook white asparagus for 3 minutes.
Eggs: My preferred method is to put them in a steamer basket with a bit of water. Cover and heat on medium until the lid is hot. Reduce heat slightly, and steam for 16 minutes. Remove from heat and put into cold water for 3 minutes. These are easy to peel.
Keywords: asparagus, salad
Find it online: https://thymeforcookingblog.com/2023/05/chinese-asparagus-salad/