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c cider vinegar
1 tsp Dijon mustard
tsp sugar
Salt and pepper to taste
c olive oil
2 finely chopped hard-boiled eggs
2 tbsp finely chopped gherkin pickles
2 tbsp finely chopped flat leaf parsley
2 pounds asparagus (5-6 per person)

Whisk together the vinegar, mustard, sugar, salt and pepper in a small bowl. Drizzle in the olive oil until mixture slightly thickens.
Stir in the chopped eggs, pickles and parsley and set aside sauce.

Trim inch off of the bottom of each asparagus spear and pare off the outer skin of each stalk. Boil asparagus in salted water for one minute. Drain, refresh in cold water, and pat dry.

Arrange the spears on a plate and drizzle a 1" wide ribbon of sauce across. Serves 12