For the next four to eight weeks (written in April) asparagus will be available in the green grocers and hopefully you will take advantage of this buyer’s market.
2 lbs. asparagus, stems trimmed, pared
1 hard-cooked egg yolk.
1 raw egg yolk
1-1/2 t. Dijon mustard
1/2 cup olive oil
1-1/2 T. white wine vinegar
1/2 t. salt
1/2 t. pepper
1 T. minced hard-cooked egg white
Step 1. Cook the asparagus in boiling salted water until crisp-tender, about 5 to 7 minutes, drain. Place asparagus in a large bowl of of ice water to cool. Drain on paper towels, transfer to platter and refrigerate.
Step 2. Mash hard-cooked egg yolk in a small bowl with raw egg yolk and mustard until smooth. Gradually whisk in oil until smooth. Combine vinegar, salt and pepper; add to oil mixture. Whisk until smooth. Spoon mustard sauce over asparagus, garnish with egg white and serve.