Asparagus salad with eggs

On Wednesday I made another NYTimes recipe for health, asparagus salad with hard-boiled eggs. I more or less followed the instructions, but used more egg and tossed in some garden greens. I seasoned it with fresh parsley, mint, and tarragon, and served it over brown rice. It was really good! Craig didn't like it quite as much as I did, but we both agreed it's worth repeating. Next time I think I would use a mix of wild and brown rice, and I would add a lot more herbs. I'd been worried the flavor of the mint and tarragon would be too much, but it needed more.