Cold Asparagus Vinaigrette - cooking recipe

Ingredients

2 lbs asparagus, trimmed, peeled
1 small shallot, minced
1 small garlic clove, crushed
1/2 teaspoon Dijon mustard
1/2 lemon, juice of
3/4 cup olive oil
2 teaspoons red wine vinegar
1/2 teaspoon fresh ground black pepper
1 hard-cooked egg, yolk and white minced separately
1/4 cup chopped fresh parsley

Preparation

Blanch the asparagus and drain it on paper towels.
Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.
Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste.
Stir in the mustard and lemon juice.
Whisk in the oil, vinegar, and pepper.
Spoon this dressing over the asparagus.
Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk.
Chill thoroughly before serving.