The asparagus was so good, I only got a picture of the leftovers! (sorry about that)
Ingredients:
1 1/2 lbs asparagus
Sauce:
3 hard boiled eggs - yolk separated
3 tbsp olive oil
2 tbsp honey dijon mustard
1 tbsp white wine vinegar
1 1/2 tbsp sherry cooking wine
1/2 clove garlic - finely minced
1/2 tsp onion - finely minced
1/4 tsp salt
1/4 tsp pepper
In a small bowl, combine all sauce ingredients BUT the cooked egg whites. Mix until thoroughly combined.
Dice the hard boiled egg whites and add them after the sauce has been mixed.
To blanch the asparagus:
My asparagus were thick (in season!) so I boiled about an inch and a half of water, added the asparagus for 1 minute, then immediately transferred them (with slotted spoon) to a bath of ice water to cool. After about 1 minute in the ice water, remove and dry off using a paper towel. Plate, drizzle over sauce, then chill until time to serve.
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