This dressing is paired with 2 lbs. of asparagus, so you could halve the recipe or save the extra for your next dish.
1 bunch asparagus 1 small shallot, minced 1 small clove garlic, crushed 1/2 tsp. coarse salt 1 1/2 tsp. Dijon mustard juice of 1/2 lemon 3/4 cup vegetable or olive oil 2 tsp. red wine vinegar 1/2 tsp. freshly ground black pepper 1 hard-cooked egg, yolk & white minced separately 1/4 cup chopped parsley
1. Blanch the asparagus* and drain it on paper towels. Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
2. Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste. Stir in the mustard and lemon juice. Whisk in the oil, vinegar, and pepper. Spoon this dressing over the asparagus.
3. Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk. Chill thoroughly before serving.
Serves 4
*Bert Greene: "I always blanch asparagus, uncovered, in a large flat saucepan or deep skillet half filled with boiling salted water. My technique is to place the stalks loosely in the pan, allow the water to return to a boil, reduce the ehat, and simmer 3 to 5 minutes or until just barely tender. Do not overcook!" - Updated: November 30, 2007
