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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 6

3 pounds fresh green asparagus
2 hard-cooked eggs, peeled
2 tablespoons chopped parsley
1 cup herb-vinaigrette dressing

Peel and trim the asparagus. Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes, until just tender. Gently remove asparagus from boiling water and cool in ice cold water. Drain on paper towels, and set aside.
Separate the egg yolks and the whites.
Wash egg whites in cold water. Drain on paper towel and set aside. Finely chop egg yolks; set aside in a small bowl.
Chop egg whites and save in a bowl. Arrange asparagus on a serving platter.
Sprinkle egg yolk and egg white and parsley over asparagus. Serve cold with the herb-vinaigrette.

4 tablespoons red wine vinegar
1/2 teaspoon salt
Fresh ground pepper to taste
1 teaspoon Dijon mustard
1 cup olive oil
1 tablespoon chopped Italian flat parsley
1 tablespoon chopped tarragon

In a mixing bowl combine vinegar salt, pepper and mustard. Add olive oil in a stream, whisking until it is combined. Note: lemon juice may be substitutes for the vinegar, or use half lemon juice and half vinegar.

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