A very classy company dish but it easy for any meal. I can eat it as a
meal in itself.
ASPARAGUS SALAD
30 medium asparagus spears.
2 tbsp Dijon mustard, 1/2tsp salt, fresh ground peper
½ tsp sugar
3 tbsp red wine vinegar, 1/2c olive oil
2 tbsp minced parsley, 1 tbsp minced shallot
2 large heads Bibb lettuce, 1 hard boiled egg
minced parsley for garnish
Prepare and cook asparagus, drain and pat dry on paper towel.
Dressing:
Combine mustard, salt, pepper, sugar & vinegar. Add olive oil in a steady
stream, whisking until well combined. Pour dressing in a bowl, add parsley,
shallot and asparagus and toss.
Arrange lettuce on plates, asparagus on top. Sprinkle with egg yolk and
minced parsley.