Eggy Asparagus Salad

Ingredients

• 3 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 1 pound asparagus, cut into 3-inch pieces
• 1/2 teaspoon salt
• 4 hard-boiled eggs, peeled and quartered
• Ground black pepper to taste
• 1 lemon, sliced (optional)

Directions

Heat oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute; add asparagus, season with salt, cover skillet with a lid, and cook, stirring occasionally, until asparagus is tender, 3 to 5 minutes. Let asparagus cool in the skillet.

Gently stir egg quarters into the cooled asparagus mixture; season with pepper and garnish with lemon slices.