pounds fresh green asparagus
2 hard-cooked eggs, peeled
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.
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.
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
4 tablespoons red
1/2 teaspoon salt
Fresh ground pepper to taste
teaspoon Dijon mustard
1 cup olive oil
1 tablespoon chopped Italian
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.