Thought I would share this recipe a friend sent me, it is cm or darned close making it a wonderful salad/veggie option for RM.

Asparagus Egg Salad (by Skinnytaste)
serves 1

1-2/3 cups trimmed, chopped asparagus
1-1/2 teaspoons Dijon mustard (*I have been able to find sugar-free Dijon)
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper to taste
1 teaspoon dried tarragon
2 slices cooked and crumbled bacon (*be sure to use sugar-free bacon)
1 hard-boiled egg, peeled and sliced.

Boil the asparagus until al dente.
Drain and run under cold water, then set aside.
Combine mustard, olive oil, vinegar, salt and pepper, tarragon, arrange your asparagus on a plate, top with the crumbled bacon, and sliced hard boiled egg, drizzle with the mustard dressing and enjoy.