Description
Bright green asparagus with a garnish of egg makes the perfect side dish, adding a delicate blend of flavors and a colorful, welcome twist.

Ingredients

• 2 tablespoons sherry vinegar
  
• 1 tablespoon Josie's Honey Mustard from Honeybaked (or substitute Dijon)
  
• 3 tablespoons mixed fresh, chopped herbs such as chervil, chives and parsley
  
• 1/3 cup extra-virgin olive oil
  
• Salt and pepper to taste
  
• 2 hard-boiled eggs
  
• 2 pounds fresh asparagus

Preparation
For vinaigrette, whisk together vinegar, mustard and herbs. Slowly whisk in olive oil until fully incorporated. Add salt and pepper to taste. Vinaigrette can be made several hours ahead and kept at room temperature.

For salad, halve eggs, then force them through a medium-mesh sieve or food mill. (Or, finely chop if you don't have the equipment.) Snap off tough ends of asparagus and discard. Steam asparagus 1 to 2 minutes. Arrange on a platter with spears facing the same direction. Drizzle spears with vinaigrette; sprinkle egg onto stems. Serve warm or at room temperature.

Nutrition
no information available

Serves
no information available

Variations
no information available