The Best: Second-day asparagus makes best egg salad

One of my all-time favorite meals is a special egg salad made with grilled asparagus served on a good multi-grain bread. I always have a loaf of Tastefully Simple’s Wheat Beer Bread made, so this is my bread of choice. The recipe for the egg salad originally came from Debbie Ferrante, who had a coffee café, Uncommon Grounds, just off the square in Elizabethtown some 15 or 20 years ago.

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