1 kg asparagus 2 lb
2 hard cooked eggs, chopped
45 ml parsley, chopped 3 tbsp
5 ml chervil, dried 1 tsp
5 ml chives, dried 1 tsp
45 ml dijon mustard 3 tbsp
125 ml olive oil 1/2 cup
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
15 ml vinegar 1 tbsp
Trim asparagus. Cook in a large pot of lightly salted boiling water until tender but firm, about 6 to 9 minutes. Drain and refrigerate. Combine chopped eggs, parsley, chervil and chives in small bowl. Combine vinegar and mustard, gradually whisk in oil. Season with salt and pepper. Arrange asparagus on serving platter. Drizzle half of vinegar-oil mixture over top. Sprinkle with eggs. Serve remaining dressing in separate dish.
Serves 6