Asparagus Vinaigrette - cooking recipe

Ingredients

24 cooked asparagus spears
4 Tbsp. vinegar
1 1/2 tsp. Dijon mustard
6 Tbsp. olive oil
1 tsp. minced chives
1 tsp. minced parsley
pinch of fresh dill
1 tsp. capers, squeezed dry and chopped
2 chopped green onions
2 hard-cooked eggs, finely chopped
pepper to taste

Preparation

Mix vinegar with mustard, herbs, onions and pepper; blend well. Then blend in oil and finally the eggs.
Spoon over slightly chilled or room temperature asparagus.
Serves 6.