Ingredients

• 1 tablespoon white-wine vinegar
• 2 teaspoons Dijon mustard
• ½ teaspoon coarse salt
• ¼ teaspoon freshly ground pepper
• 3 to 5 tablespoons extra-virgin olive oil
• Parsley, fresh, chopped up finely
• About 5 large white asparagus or 8 small green ones per person
• Large pinch of sugar
• Knob of butter
• 2 hard boiled eggs

Instructions

1. Whisk together vinegar, mustard, salt, and pepper.
2. Slowly whisk in olive oil until the dressing is thick and smooth.
3. Add in the chopped parsley and set aside.
4. Peel and clean the asparagus.
5. Grill the asparagus over a low indirect heat on a BBQ, cooking for 4 minutes on each side. You do not want to char the asparagus, just to heat it throughly. Alternatively you can cook the asparagus over a stove top, by bringing the water, sugar, and butter to a simmer in a large pot over medium heat. Then, place the asparagus in the boiling water and cook for about 15 minutes. Drain and place the spears on a folded towel to cool.
6. Peel the eggs and separate the yolks from the whites
7. Mash the yolks through a fine mesh strainer using the back of a spoon.
8. Cut the whites up into tiny dice.
9. Lay a few asparagus on each plate.
10. Sprinkle on the egg whites.
11. Add the yolks.
12. Pour some vinaigrette on each plate and serve.

Source: Maison Travers