Asparagus and Egg Salad with Walnuts and Mint

Directions

• In a saucepan, bring to a boil enough water to cover eggs by an inch. Gently lower in eggs and reduce heat to a simmer. Boil for 8-1/2 minutes, then quickly transfer eggs to an ice-cold water bath. Leave them there while you prepare the other ingredients, but ideally at least 10 minutes.
• Place Parmesan, walnuts, and lemon zest in the bottom of a large bowl, along with 1 teaspoon salt, many grinds of black pepper, and about 1/2 teaspoon red pepper flakes. Stir to combine.
• Cut the asparagus on a sharp angle into very thin slices and add to the Parmesan mixture. Add 1/4 cup lemon juice and toss some more. Taste and adjust the flavors to your preference by adding more salt, black pepper, red pepper flakes, or lemon juice. Add mint and olive oil; toss, adjusting seasoning again.
• Peel eggs. Cut in half, then each half into 6 to 8 chunks. Add to bowl with asparagus and gently stir just to combine.
• Eat as is, or scoop onto 6 to 8 toasts or 3 large matzo sheets, halved into 6 more-manageable toasts.